When it comes to tailgating, nothing beats a cheesy, hearty dip that feeds a crowd — and this Chicken Bacon Ranch Dip brings it all to the table. We’re talking tender rotisserie chicken, smoky bacon, melty cheeses, and just the right kick from jalapeños and my Fire & Smoke Creole Seasoning. Blue Plate mayo adds that signature creaminess that makes it impossible to stop dipping. Serve it bubbling hot right in the skillet with toasted baguette slices, and you’ve got the ultimate game day crowd-pleaser.
Ingredients
- 8 oz. cream cheese, cubed
- 8 oz. pepper jack cheese, cubed
- 1 cup sour cream
- 1 cup Blue Plate mayonnaise
- 1 tbsp diced pickled jalapeno
- 1 tbsp juice from pickled jalapenos
- 2 tbsp chopped green onions
- 1 ranch seasoning packet
- Boudreaux's Backyard Fire & Smoke Creole Seasoning, to taste
- 1 rotisserie chicken, deboned and cut into bite sized pieces
- 1 lb. pack of cooked bacon, chopped
- 1 baguette, thinly sliced
- Olive oil
- Boudreaux's Backyard Low & Slow Simmer Seasoning, to taste
- 4 oz. cheddar cheese, shredded
Directions
- In a cast iron skillet, combine cream cheese, pepper jack, sour cream, Blue Plate mayo, diced jalapeños and juice, half the green onions, ranch seasoning, Fire & Smoke seasoning, chicken, and half the bacon. Mix well, then place on the grill or in the oven until melted.
- Meanwhile, brush baguette slices with olive oil and sprinkle with Low & Slow Simmer seasoning. Toast until golden.
- Stir dip once more, top with cheddar cheese, remaining bacon, and green onions. Return to heat until melted and bubbly. Serve hot with toasted baguette slices.
