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Baked Buffalo Chicken Dip

Baked Buffalo Chicken Dip

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.

Prep Time

10 Min

Cook Time

30 Min

Pellets

Mesquite

Ingredients

This recipe serves:

6

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Units of Measurement:
main
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
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

Steps

  • Watch Video

    Baked Buffalo Chicken Dip with Dan Patrick & The Danettes

    Baked Buffalo Chicken Dip with Dan Patrick & The Danettes thumbnail
  • 1

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

    350 ˚F / 177 ˚C

  • 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.

  • 3

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

  • 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.

    350 ˚F / 177 ˚C

    00:20

  • 5

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

My Notes


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