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
Activating this element will cause content on the page to be updated.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
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!
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