Creamy Chicken Bacon Buffalo Dip Recipe for National Chip and Dip Day

Creamy Chicken Bacon Buffalo Dip Recipe for National Chip and Dip Day

Presented by Pepto-Bismol

I know this might be a little ridiculous, but when it comes to random holidays, National Chip and Dip Day (March 23) is definitely one of my favorites. I think this is largely in part to the fact that—and I’m warning you now, I’m about to blow your minds with this—I really love chips and dip. And I can’t imagine I’m really alone. Either way, you’ll find zero shame with me and my friend, Pepto-Bismol. With all the varieties out there, saying you don’t like chips and dip is basically like saying you don’t like food. Admittedly, maybe other people aren’t so into it that they would write a whole post about it, but you’ll find no shame with me.

Anyway!

In honor of National Chip and Dip Day I’ve decided to share my favorite dip recipe with you: Creamy Chicken Bacon Buffalo Dip. It’s a combination of a recipe my fiancée grew up with, and a Keto Diet casserole. Why am I mentioning these things? My fiancée is from the Midwest, and the Keto Diet involves eating lots of fatty foods. So, yeah. There’s just no possible way this dip could be anything less than really, really, ridiculously good tasting (definitely not something you should eat all the time if you don’t want to have a massive coronary ;). So, here we go!

Creamy Chicken Bacon Buffalo Dip Recipe

Creamy Chicken Bacon Buffalo Dip Recipe for National Chip and Dip Day

Ingredients:

  • ¾ to 1lb (you’re looking for about 2 cups) of cooked, shredded or diced chicken—seasoned with salt and pepper to taste
  • 6 slices of chopped bacon
  • 3 chopped jalapenos
  • ½ cup of buffalo sauce
  • 8oz (can do 12oz if that’s what you’re into) of cream cheese
  • ½ cup of either ranch or bleu cheese dressing
  • ½ cup shredded cheddar cheese
  • ¼ cup shredded mozzarella cheese

Baking Directions:

  1. Preheat the oven to 350°F
  2. Cook chopped bacon slices in a pan over medium heat until nice and crispy
  3. When bacon is just about done, add your chopped jalapeno (be sure to de-seed if you’re not looking for your dip to be super spicy)
  4. When jalapenos are cooked, add everything but chicken and shredded cheeses to the pan
  5. Stir until all ingredients are incorporated, either turning off the heat of the stove, or reducing it to low (depending on how well things are mixing together)
  6. Remove pan from heat, if you have not done so already, and let cool slightly
  7. In a casserole dish, combine the cooked chicken with the cream cheese mixture from pan
  8. Top with mozzarella and cheddar cheeses
  9. Bake for about 20 minutes, or until heated through and cheese is bubbly

Crockpot Directions:

  1. Cook chopped bacon slices in a pan over medium heat until nice and crispy
  2. When bacon is just about done, add your chopped jalapeno (be sure to de-seed if you’re not looking for your dip to be super spicy)
  3. In a crockpot, combine bacon/jalapeno mixture with the rest of the ingredients
  4. Stir as the dip heats up to make sure everything is properly incorporated
  5. Serve when hot

Bonus: This recipe is Keto Diet compliant. To keep it this way, you can serve with celery. We just ask that you don’t tell the chips, especially on their holiday.

This savory recipe was created in partnership with our friends at Pepto-Bismol. Who better to team up with than our saviors from heartburn, upset stomach, diarrhea, nausea, and indigestion. Make sure you pick up a little #PinkRelief before you devour this recipe.

Join Our Mailing List