Buffalo Chicken Ranch Dip with Bacon

Steps

• 1

  Preheat oven to 350°F.
• 2

  Set a large non-stick pan over medium heat. Cook chopped bacon in the hot pan until browned and crispy, about 5-7 minutes. Transfer cooked bacon to a Chinet Classic® dessert plate lined with a folded paper towel to drain.

  
• 3

  Carefully remove rendered bacon fat from the pan, leaving about one tablespoon to coat the bottom of the pan. Add shredded chicken and garlic powder, stir to combine, and cook for 2-3 minutes until chicken is warmed through.
• 4

  Combine the buffalo wing sauce and melted unsalted butter then pour into the pan. Stir to coat the chicken in the sauce.

  
• 5

  Stir in whipped cream cheese, sour cream, and ranch dressing until combined.

  
• 6

  Sprinkle one cup of each shredded cheese and all of the cooked bacon into the pan. Stir to combine.

  
• 7

  Transfer dip to an 8×8” (or a 1 ½ quart) baking dish. Sprinkle remaining cheese over the top of the dip and bake for 18-20 minutes at 350°F until the cheese is melted.

  
• 8

  For a browned cheesy top, set dip under the “broil” setting for a few minutes.
• 9

  Sprinkle chopped green onions over the dip and serve warm with tortilla chips, carrot sticks, or celery sticks.

   

  *Make this to-go by serving it in Chinet Crystal® cups.