Skip to Main Content

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

Number of People Serving

6

Activating this element will cause content on the page to be updated.
Units of Measurment:
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 breast, shredded
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 Crackers
As Needed Vegetables, sliced

Step

  • 1

    When ready to cook set the temperature to 350°F and preheat, lid closed for 10-15 minutes.

  • 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 and mozzarella cheese and shredded chicken. Transfer to an oven proof dish and top with blue cheese and crumbled bacon.

  • 4

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

  • 5

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

My Notes

In order to add notes for this recipe, you must log in or create an account.