Taste of Tuesday : Hot BBQ Chicken Dip

Hot BBQ Chicken Dip

adapted via

Ingredients

2 slices of bacon, cooked crisp and crumbled (fried bacon is always best but I used the package bacon pieces)

2 cups of chopped, cooked chicken (I used rotisserie chicken)

Kosher salt and freshly cracked black pepper, to taste

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon of Cajun seasoning (I used Tony's), or to taste

1 (8 ounce) block of cream cheese, softened at room temperature

1 (3/4 ounce) packet of Hidden Valley Ranch Dressing and Dip Mix

1/4 cup of mayonnaise

1/2 cup barbecue sauce

1 cup of shredded cheddar cheese

1/2 cup of shredded Monterey Jack or Pepper Jack cheese

1 green onion, sliced, to garnish

Instructions

Preheat oven to 350 F. Butter a deep dish pie plate or 8 x 8 inch baking pan; set aside. Cook bacon, crumble and set aside. Toss the chicken with the salt, pepper, onion powder, garlic powder and Cajun seasoning; set aside. In a medium sized bowl, cream the cream cheese, Ranch seasoning, 1/4 cup of mayonnaise and barbecue sauce until well blended. Mix the two cheeses together and add 1 cup to the dip; stir and fold in the chicken. Transfer to the prepared baking dish. Sprinkle the remaining cheese on top.

Bake, uncovered, at 350 degrees F for 20 minutes; garnish with chopped bacon and sliced green onion. Serve immediately on a warming tray with a side dish of mixed crackers, toast points, corn chips, Triscuit crackers, tortilla chips or your favorite dipper (I loved it with Ritz Crackers). Reheat in the microwave, if needed, to warm.

It's the perfect football food so be sure to make it this fall!!

 Linking up with: 

Emily and Kate for Tuesday's Recipe Swap
Handmade Tuesday's with Kristen
Let's be Friends Blog Hop with The Dwelling Tree or Southern Beauty Guide