Buffalo Chicken Dip




  • ~1 lb boneless skinless chicken breasts (boiled and shredded)
  • 8 slices bacon, chopped
  • 12 ounce bottle buffalo sauce
  • 12 ounces cream cheese, softened 
  • 1/3 cup greek yogurt or sour cream 
  • 1 dry packet ranch dressing mix
  • 1 cup green onions, chopped 
  • 8 ounces cheddar cheese, shredded 
  • 4 ounces blue cheese, optional


  1. Preheat oven to 350 degrees F.
  2. In a 10” cast iron skillet brown bacon, drain the fat off. Crumble and return bacon to pan, but reserve 2 slices for the top. Add the shredded chicken, buffalo sauce, cream cheese, greek yogurt, 3/4 of the green onions and ranch dressing mix. Stir until completely blended.
  3. Sprinkle on the shredded cheese, blue cheese, if using, reserved bacon and green onions. 
  4. Bake uncovered for 30 minutes, or until bubbling on top. Let stand for 10 minutes before serving. Serve with tortilla chips or crackers.

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