7-Layer Buffalo Chicken Dip
Ingredients
- 5 strips bacon
- One 16-ounce can refried beans (454 g)
- 3/4 cup (180 ml) store-bought Buffalo hot sauce, such as Frank's Red Hot Wings or Anchor Bar, divided
- 1 pound cream cheese (16 ounces; 454 g), softened
- 5 tablespoons (75 ml) ranch dressing
- 1 tablespoon (10 g) dry ranch seasoning
- 1 pound cooked boneless, skinless chicken breast (16 ounces; 454 g), shredded and roughly chopped into 1/2-inch lengths (about 2 cups; see note)
- 1 1/2 cups shredded Pepper Jack cheese (6 ounces; 170 g)
- 3/4 cup crumbled blue cheese (3 ounces; 85 g)
- 3 scallions, cut into small pieces
- Tortilla chips and celery sticks, for serving
Instructions
- 1
Arrange bacon strips on a foil-lined baking sheet and set oven to 400°F (205°C). Place bacon in oven as it preheats and bake until crisp, about 20 minutes. (Check frequently, as different ovens will preheat at different rates.)
- 2
Meanwhile, in a small bowl, thoroughly mix refried beans with 1/4 cup of Buffalo hot sauce. Spread refried beans in an even layer in an 8- by 8-inch baking dish or round casserole dish.
- 3
In a separate mixing bowl, mix cream cheese with ranch dressing and dry ranch seasoning. Gently spread cream cheese mixture over bean layer in baking dish, being careful not to blend the two together.
- 4
Mix chicken with remaining 1/2 cup Buffalo hot sauce. Spread chicken all over cream cheese layer.
- 5
Sprinkle pepper jack cheese evenly over chicken.
- 6
Once bacon has finished cooking, transfer it to a paper towel–lined plate to absorb any excess grease. Bake dip until it is warmed through and cheese on top has melted, about 8 minutes.
- 7
While dip is still hot, top with blue cheese crumbles.
- 8
Crumble bacon and sprinkle all over.
- 9
Top with scallions and serve with chips and celery. The dip can be served hot, warm, or at room temperature. It can be assembled in advance (leaving blue cheese, bacon, and scallions off until the very end) and reheated in the oven before serving.
