I have a huge love for all things buffalo. I even but the sauce on my broccoli. When you start to combine it with chicken and cheese and bacon, just the idea has be salivating. So, naturally, I had to combine them all and try to make it a little better for me than the alternative.
This post is part of the blogger program by Naturally Fresh® and The Motherhood, who compensated me for my time and the development of this recipe. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.
My inspiration came from the Lite Ranch Naturally Fresh® dressing I found at my local Kroger. Already, it’s better for me than many alternatives with no artificial thickeners, no MSG, no artificial preservatives (which means it’s in the refrigerated section) and no artificial colors or flavors. The Lite Ranch is made with their own nonfat buttermilk with half the calories (and a lot less fat) than the original.
For my dip, I purchased 1/3 fat cream cheese, cooked my own boneless skinless chicken breast, Lite Ranch and nitrate and sugar free bacon. I used full fat cheddar cheese, but sparingly. Instead of serving it only with chips, I also served it with carrots and celery which were also devoured.
Previously, I cooked and crumbled some bacon and put it aside for later. Into a large bowl, I warmed the cream cheese so it would stir easier, then added the shredded chicken (shredded the easiest way possible…game changer!), hot sauce (Red Hot, not Buffalo Sauce), and ranch dressing. I transferred to a greased oven safe container and baked for 30 minutes at 350. The dish was removed from the oven, sprinkled lightly with cheddar cheese and bacon (next time, I will add more bacon) and popped it back into the oven until the cheese melted.
Let it cool a minute if you can resist and then get to dipping! I promise, it’s really tasty on the carrots and celery, too!
If you prefer it to be cheesier, put it in a larger, shallow pan and let it spread out more. You’ve then got a greater cheese to dip ratio!
Bacon Buffalo Chicken Dip
- 2-3 cups cooked chicken breast shredded
- 1/2 cup Red Hot hot sauce not salsa
- 1/2 Naturally Fresh Lite Ranch dressing
- 8 oz package of cream cheese I used 1/3 reduced fat
- 6 oz shredded cheddar cheese
- 8 strips cooked bacon crumbled
- celery carrot sticks
- tortilla chips
- Heat cream cheese to soften.
- Add chicken, hot sauce, ranch dressing to cream cheese. Stir to mix.
- Transfer to oven safe container.
- Cook at 350 for 30 minutes.
- Remove and sprinkle cheese and bacon on top.
- Return to oven until cheese is melted and bubbly.
- Serve with carrot and celery sticks and/or tortilla chips.
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