I have also made this dip in the crock pot for easy carrying. You assemble it the same way, but increase the cooking time. I just leave the cooked bacon, scallions, and crumbled blue cheese off until I get to wherever the dish is being served. It’s always one of the first things to go! Check out what they are saying about this recipe over at Serious Eats:
“Made this for a birthday party and we all agreed it is the best dip ever.”
Simple, affordable, and delicious are the qualities that make this the best dip ever. Try it for your next party!
Ingredients
5 strips bacon
1 (16-ounce) can Hormel refried beans (450g)
3/4 cup (180ml) Frank’s Red Hot Buffalo hot sauce, divided
1 pound (450g) Philadelphia cream cheese, softened
5 tablespoons (75ml) Hidden Valley ranch dressing
1 tablespoon (10g) dry ranch seasoning
1 pound (450g) cooked boneless, skinless chicken breast, shredded and roughly chopped into 1/2-inch lengths (about 2 cups; see note above)
1 1/2 cups (170g) shredded pepper jack cheese
3/4 cup (85g) crumbled blue cheese
3 scallions, cut into small pieces
Tortilla chips and celery sticks, for serving
Instructions
Arrange bacon strips on a foil-lined baking sheet and set oven to 400°F.
Place bacon in oven as it preheats and bake until crisp, about 20 minutes. (Check frequently, as different ovens will preheat at different rates.)
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.
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.
Mix chicken with remaining 1/2 cup Buffalo hot sauce. Spread chicken all over cream cheese layer.
Sprinkle pepper jack cheese evenly over chicken.
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.
While dip is still hot, top with blue cheese crumbles.
Crumble bacon and sprinkle all over.
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.
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Quick Tip: Save time by using canned chicken breast.
Thanks again to Serious Eats for this easy-to-share recipe.