Bacon?? Ohhhhh yeahhhhhhh.
Buffalo??? OHHHHHHH Yeah.
It's a beautiful thing. Buffalo Chicken Dip - that is.
But with some bacon WHOA. *hair blows back*
I love the stuff.
This dip has been around forever - and is the `go to` for football parties.
And you can't really mess this dip up no matter how hard you could possibly try. It's fool proof.
But i'm tellin you, add the bacon.
Don't be afraid of the bacon fat either, please don't throw it out! It's all necessary in this dip. Don't even tell anyone - problem solved.
So dip it. Dip it real good.
Servings: Makes about 4 cups of dip
Cook Time : 30 minutes (if reheating dip)
Prep Time: 5 minutes
1 pack of chicken tenders (about 9 tenders)
Salt, Pepper and Garlic to season
6 sliced of bacon
2 medium Spanish onions
5 garlic cloves roughly chopped
1 8oz block of cream cheese cubed
1 1/4 c franks red hot
3 Tbs crumbled gorgonzola
¼ c ranch dressing
Preheat oven to 350 degrees.
Season chicken tenders and place on a baking sheet and drizzle with a little olive oil.
Bake for about 15 minutes, until fully cooked.
Take out and let rest and cool, so you can shred.
In a sauté pan over medium heat, cook your bacon. When done drain on a paper towel and leave the bacon grease! We need this!
Chop up the onions and cook in the bacon grease – still over medium heat.
Cook the onions until browned and caramelized. Once at that stage, add in the chopped garlic and cook for 1 minute.
Now for the best part – add in the cream cheese, franks, gorgonzola and ranch dressing. Stir until cream cheese has melted and sauce is combined.
Chop or shred your chicken – I finely chop mine – and add to the sauce and mix until combined.
Chop up the bacon, reserving a Tbs – for garnish – and fold into the dip.
You can top the dip with remaining bacon for garnish and eat now OR if you’re going to a party, pour the dip into a baking dish and top with remaining bacon. (refridgerate)
Cook the chicken in a 350 degree oven for 20-25 minutes until bubbly and serve hot.