Smoked Chicken & Bacon Dip Recipe

Preheat oven to 375°F (190°C). If using frozen spinach, squeeze out all excess moisture before chopping.

Crisp-cook the bacon in a skillet or oven until browned and crisp, about 8–12 minutes. Transfer to paper towels to drain and cool, then crumble. Reserve 1 tablespoon of bacon fat (optional) for extra flavor.

If your smoked chicken isn't already shredded, remove skin and bones and shred 2 cups worth (about 10–12 oz cooked).

Finely mince garlic and thinly slice the green onion whites and greens, keeping them separated.

Soften and Combine Cheeses

Place room-temperature cream cheese in a medium mixing bowl. Add sour cream and mayonnaise. Use a rubber spatula or electric mixer on low speed to blend until smooth and homogenous, about 1–2 minutes.

Add Flavorings

Stir in minced garlic, Worcestershire sauce, smoked paprika, hot sauce (if using), kosher salt, and black pepper until evenly distributed.

Fold in Solids

Add shredded smoked chicken, chopped spinach, 3/4 of the crumbled bacon (reserve remaining for topping), shredded cheddar, grated Parmesan, and the white parts of the green onions. Fold gently until everything is evenly incorporated.

Transfer the mixture into the 10-inch cast iron skillet, spreading it into an even layer. Smooth the top with a spatula.

Sprinkle the reserved bacon and an extra 1/4 cup shredded cheddar evenly over the top.

Bake in the preheated oven until bubbly and lightly browned on top, 18–22 minutes. For a golden top, place under the broiler 1–2 minutes, watching closely to avoid burning.

Remove skillet from oven and let rest 5 minutes. Sprinkle with sliced green onion greens and chopped parsley/cilantro if using.

Serve the dip warm in the cast iron skillet with tortilla chips or toasted baguette slices on the side. Pass extra chips for dipping; reheated leftovers can be warmed in a 350°F (175°C) oven for 10–12 minutes.