By The Dan Patrick Show
Give your game day crowd something to talk about. Chicken, cheese and buffalo hot sauce are baked until hot and bubbly and topped with blue cheese and bacon for the perfect shareable dip.
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|8 Ounce||cream cheese, softened|
|1/2 Cup||sour cream|
|2 Tablespoon||dry ranch seasoning|
|1 Teaspoon||kosher salt|
|1/2 Cup||Frank's RedHot Sauce|
|2 Cup||shredded cooked chicken breast|
|1 Cup||shredded cheddar cheese|
|1 Cup||mozzarella cheese, shredded|
|To Taste||blue cheese|
|To Taste||cooked bacon, crumbled|
|As Needed||tortilla chips|
|As Needed||Vegetables, sliced|
When ready to cook set the temperature to 350°F and preheat, lid closed for 10-15 minutes.
In a medium bowl or the bowl of a stand mixer, combine cream cheese, sour cream, mayonnaise, ranch, salt, and hot sauce and mix until combined.
8 Ounce cream cheese, softened
1/2 Cup sour cream
1/2 Cup Mayonnaise
2 Tablespoon dry ranch seasoning
1 Teaspoon kosher salt
1/2 Cup Frank's RedHot Sauce
Fold in the cheddar and mozzarella cheese and shredded chicken. Transfer to an oven proof dish and top with blue cheese and crumbled bacon.
2 Cup shredded cooked chicken breast
1 Cup shredded cheddar cheese
1 Cup mozzarella cheese, shredded
To Taste blue cheese
To Taste cooked bacon, crumbled
Place directly on the grill grate and cook for 20-30 minutes until the top is golden brown and dip is bubbling.
Serve with chips, crackers, crostini, or sliced vegetables. Enjoy!
As Needed tortilla chips
As Needed Crackers
As Needed Vegetables, sliced
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