Shelly's Recipe

BUFFALO BACON AND CHICKEN DIP

Category: Dips - Hot

1 (8 oz) pkg cream cheese
1 (3/4 oz) packet Hidden Valley Ranch Dressing and Dip Mix or Bacon Ranch Dressing and Dip Mix
1/4 to 1/2 cup mayonnaise
1/2 cup of Louisiana brand or Tabasco hot sauce
1 cup mozzarella, cheddar or monterey jack cheese, or any combination
2 cups shredded, cooked chicken
Cooked, crumbled bacon to garnish, optional
Sliced green onion to garnish, optional

Preheat oven to 350. Cut the cream cheese into chunks and place into a deep dish pie plate. Microwave on low/defrost for about 1 minute to soften. Add the bacon ranch mix, 1/4 cup of mayonnaise and hot sauce; mix. Add the cheeses, stir; add the shredded chicken, stir. Add additional mayonnaise if it is too dry.

Bake at 350 for 20 minutes, stir and garnish with sliced green onion and bacon, if desired. Serve on a warming platter with a side dish of mixed crackers, corn chips, Triscuit crackers, tortilla chips or your favorite dipper! Reheat in the microwave if needed.

Tailgate version: Triple and prepare in a disposable aluminum pan. Cover with aluminum foil. Place the pan on a hot grill and heat until bubbly.

Crockpot version: Double and combine all ingredients in a microwave safe mixing bowl, except use only half the cheese in the dip, reserving the remaining half. Heat in the microwave for 3 minutes on high, stop, stir and continue heating another 2-3 minutes. Stir and transfer to a crockpot. Heat on low for at least 30 minutes or until needed. Before serving, stir, top with remaining cheese, cover and let heat until cheese on top has melted.

Microwave version: Combine ingredients in pie plate and microwave on high for 3 minutes, stir. Microwave another 3 minutes, stirring again. Time will depend on your microwave.