Are you looking for an amazing dip for your game day parties? Look no further because this is it! This buffalo chicken bacon cheese dip blew my mind with its insane flavor combinations and delectable heat.
This recipe is coming to you just in time for the Superbowl, but of course can work for any party events or general appetizers. It's definitely going to be a crowd favorite!
This recipe uses my Homemade Bone Broth and pairs wonderfully with my other appetizer recipe for Jalapeños Poppers!
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Ingredients Overview
*See recipe card for quantities*
Meats/Proteins
- Bacon Slices
- Chicken Breast
- Bone or Chicken Broth
Dairy
- Salted Butter
- Cream Cheese
- Sour Cream
- Shredded Mozzarella
- Shredded Pepper Jack
- Shredded Cheddar
Veggies, Seasonings & Flavor Add-In
- Whole Onion
- Garlic Cloves
- Garlic Powder
- Onion Powder
- Garlic Salt
- Tabasco Sauce
- Ranch Seasoning
Instructions Overview
Here's what the process will look like!
Start cooking your meats!
Sautee onion and garlic
Combine all ingredients in Crockpot
Heat on high for 1 hour and serve in bowl with tortilla chips
Hint: Sautee onions and garlic in bacon strip grease for extra flavor!
Substitutions
- Dairy Free - use dairy free options instead of regular dairy products
- Vegetarian - the meat can be substituted with protein alternatives.
Variations
- Spice Level - to adjust spice level, cut Tabasco sauce quantity in half or remove altogether.
Equipment
- Cast Iron Skillet
- Crockpot
- Knife
- Small Mixing Bowl
For any equipment recommendations, feel free to check out my favorite items here.
Buffalo Chicken Bacon Cheese Dip
Equipment
- 1 Crockpot
- 1 cast iron skillet
- Knife
- 1 Small Mixing Bowl
Ingredients
- 4-5 slices bacon
- 2 breasts chicken cut into strips
- 1 tablespoon garlic powder
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 whole onion chopped
- 4 cloves garlic minced
- ½ cup bone or chicken broth
- 12 oz tabasco sauce use half if you want less spice!
- 2 tablespoon salted butter
- 1 block cream cheese
- 1 cup sour cream
- 1-2 oz ranch seasoning
- 1 cup shredded mozzarella
- 1 cup shredded pepper jack
- 1 cup shredded cheddar
Optional Topping
- parsley chopped
Instructions
- Grab your cast iron skillet pan and start frying your bacon strips. I usually cut them in half so that they fit in my pan (I use an 10 ⅝ inch), but that just depends upon the size of your cast iron.
- While the bacon is frying, cut your chicken breast into strips and season with 1 tablespoon of garlic powder, 1 tablespoon of garlic salt, and 1 tablespoon of onion powder.
- Rub seasoning into the breast strips.
- Pull your bacon out of the cast iron but leave the bacon grease in there. Put the bacon strips on a flat surface nearby to let cool. Once cooled enough, chop bacon into small bits.
- Add your chopped onion and minced garlic to your cast iron and let them sauté in the bacon grease. Once softened, remove onion and garlic from pan and put into small bowl.
- Next, add your chicken strips and place in cast iron to cook and sauté in remaining pan grease. Once the breast strips are thoroughly cooked through and the outside is a nice brown, remove and set aside on flat surface to cool.
- When chicken strips are cooled enough, pull apart with a fork to make shredded chicken.
- Grab your crockpot and add your bone or chicken broth. Then add in 2 tablespoon of salted butter and tabasco sauce. *NOTE: If you are not into spicy, I suggest removing this ingredient altogether or reducing in half (6oz)*
- Next add in cream cheese, sour cream, and ranch seasoning. Then add your chopped bacon, shredded chicken, onions and garlic to the crockpot mix.
- Add cheese to top layer of crockpot mixture and set on high for 1 hour.
- Serve with chips and enjoy! Garnish with chopped parsley if ya fancy 😉
Video
Storage
- Allow It to Cool: Let the dip cool down to room temperature before storing it.
- Use an Airtight Container: Transfer the dip to an airtight container with a tight-fitting lid. Make sure the container is clean and dry.
- Seal Tightly: Ensure that the lid is securely sealed to prevent air from entering, which can lead to the dip losing its freshness.
- Refrigerate: Place the airtight container in the refrigerator. Buffalo chicken cheese dip should be stored in the refrigerator at temperatures below 40°F (4°C) to keep it safe and fresh.
- Consume Promptly: Consume the dip within 3-4 days for the best quality and flavor.
- Reheating: If you want to reheat the dip, do so in the microwave or on the stovetop over low heat, stirring occasionally until it's heated through. Be cautious not to overheat, as it can cause the cheese to become too thick.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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