Baked Buffalo Chicken Dip with Dan Patrick & The Danettes

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Steps

• Step 1

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  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.

  Ingredients

  • 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

• Step 3

  Fold in the cheddar, mozzarella and shredded chicken. Transfer to an ovenproof dish and top with blue cheese and crumbled bacon.

  Ingredients

  • 2 Cup cooked chicken, shredded

  • 1 Cup shredded cheddar cheese

  • 1 Cup shredded mozzarella cheese

  • 1/2 Cup blue cheese

  • 4 Strips cooked bacon, crumbled

• Step 4

  Place dish directly on the grill grate and cook for 20 to 30 minutes until the top is golden brown and dip is bubbling.

  00:20

  350 ˚F / 177 ˚C

• Step 5

  Serve with chips, crackers, crostini or sliced vegetables. Enjoy!

  Ingredients

  •  Chips, crackers, crostini or sliced vegetables, for serving