Smoked Chicken Bacon Dip Recipe
Make Smoked Chicken Bacon Dip Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dip Base
Protein & Veg
Seasoning & Finish
For Serving
Method
Prepare Proteins & Veg
Cook and Chop Bacon
Cook 8 slices of bacon until crisp (pan-fry, oven-bake at 400°F/200°C for 15–20 minutes, or air-fry). Drain on paper towels and chop into small pieces. Reserve about 2 slices worth of chopped bacon for garnish.
Shred Smoked Chicken
If not already shredded, warm smoked chicken slightly (microwave 30–45 seconds or warm in a pan) then shred into bite-sized pieces until you have about 2 cups.
Finely slice 3 tablespoons green onions (reserve some for garnish if desired) and mince 1 jalapeño, removing seeds for less heat.
Make the Dip
Preheat oven to 375°F (190°C). Lightly grease a 1.5–2 quart baking dish.
Soften Cream Cheese
Place 8 oz cream cheese in a bowl and beat with a mixer or whisk until smooth and slightly fluffy so it blends easily with other ingredients.
To the softened cream cheese, add 1 cup sour cream and 1 cup mayonnaise. Mix until smooth and uniform.
Stir in 2 cups shredded sharp cheddar and 1 cup shredded smoked Monterey Jack, leaving about 1/2 cup cheddar aside for topping if using.
Fold in shredded smoked chicken (2 cups), chopped bacon (reserve garnish), sliced green onions (reserve some for garnish), and minced jalapeño.
Season the mixture with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp salt, and 1 tsp black pepper. Taste a small spoonful and adjust salt/heat if needed.
Bake & Finish
Transfer the dip mixture into the prepared baking dish. Smooth the top with a spatula.
Sprinkle the reserved 1/2 cup shredded cheddar and extra chopped bacon over the top for a melty, attractive finish.
Bake in the preheated oven for 20–25 minutes, until the edges are bubbly and the top is lightly browned. For a browned crust, place under the broiler 1–2 minutes—watch carefully to avoid burning.
Remove from oven and let rest 5 minutes. Sprinkle with remaining green onions and 2 tablespoons chopped parsley (optional) before serving.
Serve
Serve warm with tortilla chips, toasted baguette slices, or vegetable crudités. Keep leftover dip refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.