Jody Flanagan
recteq chefBuffalo Chicken Crack Dip
A creamy, cheesy, and spicy Buffalo chicken dip baked to golden perfection with a crunchy bacon-panko topping.
10 min
Prep Time40 min
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: Burning the Ultimate Blend Pellets, preheat recteq 350ºF.
- Step 2: Lightly spray or grease recteq disposable half steamer pan and set aside.
- Step 3: In a medium mixing bowl combine chicken and buffalo sauce.
- Step 4: In a separate bowl combine mayo, sour cream, garlic, ranch seasoning, and Ron’s Screamin' Pig Rub.
- Step 5: Add both cheeses and the block of cream cheese to the chicken and mix well.
- Step 6: Now combine both mixtures and add to recteq half steamer pan.
- Step 7: Combine panko bread crumbs and melted butter and mix well.
- Step 8: Crumble bacon and add to panko butter mix.
- Step 9: Top dip with panko mixture and add to recteq.
- Step 10: Cook for 35-45 minutes or until golden brown on top and bubbly.
- Step 11: Finish with green onions and serve immediately with tortilla chips or crackers.
Serving Size
Ingredients
- 4 cup(s) Smoked Pulled Chicken
- 3/4 cup(s) Buffalo Sauce
- 1 cup(s) Mayo
- 1 cup(s) Sour Cream
- 1/4 cup(s) Minced Garlic
- 2 Ranch Seasoning Packages
- 1 tablespoon(s) Ron's Screamin' Pig Rub
- 4 cup(s) Cheddar Cheese, grated
- 2 cup(s) Mozzarella Cheese, grated
- 8 ounce(s) Cream Cheese, softened
- 1 cup(s) Panko Bread Crumbs
- 3 tablespoon(s) Butter, melted
- 8 Cooked Bacon Slices
- 1/4 cup(s) Green Onions, diced
Chef Pairings
Serve hot with tortilla chips, crackers, or fresh veggie sticks, and pair with crisp celery, cool ranch, or a fruit salad to balance the heat.