Baked Buffalo Chicken Dip
Give your game day crowd something to talk about. This Baked Buffalo Chicken Dip combines chicken, cheese and buffalo hot sauce until hot and bubbly. Then top it with blue cheese and bacon for the perfect shareable dip.
1 (8 oz) package CREAM CHEESE, SOFTENED
1/2 cup SOUR CREAM
1/2 cup MAYONNAISE
2 tbsp DRY RANCH SEASONING
1 tsp KOSHER SALT
1/2 cup FRANKS RED HOT SAUCE
2 cups CHICKEN, COOKED AND SHREDDED
1 cup CHEDDAR CHEESE, SHREDDED
1 cup MOZZARELLA CHEESE, SHREDDED
Blue Cheese, to taste
Crumbled bacon, to taste
When ready to cook start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed for 10-15 minutes.
In the bowl of a stand mixer, combine cream cheese, sour cream, mayonnaise, ranch, salt, and hot sauce and mix with the paddle attachment until combined.
Fold together the cheddar and mozzarella cheese and shredded chicken. Transfer to an oven proof dish and top with blue cheese and crumbled bacon.
Place directly on the grill grate and cook for 20-30 minutes until the top is golden brown and dip is bubbling.
Serve with chips, crackers, crostini, or sliced vegetables. Enjoy!
Recipe and photo from Traeger.