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||cooked chicken, shredded|
|1 Cup||shredded cheddar cheese|
|1 Cup||shredded mozzarella cheese|
|1/2 Cup||blue cheese|
|4 Strips||cooked bacon, crumbled|
|chips, crackers, crostini or sliced vegetables, for serving|
Baked Buffalo Chicken Dip with Dan Patrick & The Danettes
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
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, mozzarella and shredded chicken. Transfer to an ovenproof dish and top with blue cheese and crumbled bacon.
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
Place dish directly on the grill grate and cook for 20 to 30 minutes until the top is golden brown and dip is bubbling.
350 ˚F / 177 ˚C
Serve with chips, crackers, crostini or sliced vegetables. Enjoy!
chips, crackers, crostini or sliced vegetables, for serving