Magic Bacon Chicken Wing Dip

Everyone loves a good chicken wing dip, but have you ever made it with bacon? Talk about magical. This dip is perfect for when watching sports or at any kind of gathering.

Magic Bacon Chicken Wing Dip 2

This dip is the result of what happens when one of your friends posts a picture of a dip he made for football viewing on Facebook, and subsequently everyone demands the recipe. Bob tweaked the recipe a bit based on what items we had in the house instead of hunting down the specific brands our friend used. While we may not know what our friend’s version tasted like, if it’s anything like what Bob made then it’s a knock out and would be the perfect addition to your football viewing this weekend. Or the World Series as many people in Ohio (including Bob) get excited for the Indians after they won the ALS.

P.S. please try to ignore my chipped nail polish in the above photo.

Magic Bacon Chicken Wing Dip 1

One year ago: Brown Butter Pumpkin Cupcakes with Biscoff Frosting

Three years ago: Cinnamon-Raisin Bagel for One

Four years ago: Peanut Butter-Chocolate Molten Lava Cake

Five years ago: Whole Wheat Pumpkin Waffles by Lauren’s Latest

MAGIC BACON CHICKEN WING DIP

Serves 8-12

Ingredients:

1 lb. thick cut bacon

Sriracha, to taste

1 lb. chicken breasts

1 Tbsp olive oil

1 Tbsp minced garlic

1 tsp BBQ dry rub

1 (8 oz.) pkg. cream cheese, room temperature

12 oz. Mexican blend shredded cheese

1 cup BBQ sauce

Red Hot, to taste

Directions:

  1. Preheat oven to 400 degrees. Put a wire cooling rack on a baking sheet and place bacon on top. Put a line of Sriracha down the middle of each slice of bacon. Cook 15-20 minutes or until desired doneness. Place on paper towel to absorb excess grease and then chop and set aside.
  2. Fillet each chicken breast in half. Coat with dry rub. In large cast iron skillet heat olive oil and garlic over medium heat until fragrant. Add chicken to pan and cook for 5 minutes per side, or until cooked through. Remove from heat, shred, coat in barbecue sauce, and set aside.
  3. Spread cream cheese evenly in the bottom of a 12×8-inch glass baking dish. Sprinkle 1/4 of the chopped bacon and 1/4 of the shredded cheese on top of the cream cheese. Place shredded chicken on top and coat with more BBQ sauce and drizzle with Red Hot to taste. Cover with the rest of the shredded cheese and the rest of the bacon crumbles.
  4. Bake at 400 for 10-15 minutes, or until cheese bubbles.

Source: Adapted by Bob from our friend Jason.

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