7-Layer Buffalo Chicken Dip
Complete with spicy buffalo chicken, creamy refried beans and crunchy bacon,this 7-Layer Buffalo Chicken Dip is a surefire party favorite!
Servings: 12 servings
Calories: 388kcal
Ingredients
- 8 oz. bacon
- 1 16-oz. can refried beans
- ¾ cup buffalo hot sauce divided
- 16 oz. cream cheese softened
- ¼ cup ranch dressing
- 1 Tbsp dry ranch seasoning
- 2 cups rotisserie chicken breast finely chopped
- 1½ cups pepperjack cheese
- ¾ cup corn
- ¾ cup blue cheese crumbled
- ⅓ cup green onions chopped
- tortilla chips celery and carrots, for serving
Instructions
- Preheat oven to 350°F.
- Using a large skillet, cook bacon until crispy. Transfer to a paper-towel lined plate and pat dry; set aside.
- For the 1st layer, combine the refried beans with ¼ cup of buffalo sauce; stir until well combined. Spread this layer into bottom of a medium round or 8”x8” square glass baking dish.
- For the 2nd layer, combine 8 oz. of cream cheese with ranch dressing and dry ranch seasoning; stir until well combined. Spread this layer on top of refried beans, taking care not to mix the two layers.
- For the 3rd layer, combine the remaining 8 oz. of cream cheese with remaining ½ cup of buffalo sauce. Add chicken; stir until well combined. Spread this layer on top of cream cheese layer. Sprinkle pepperjack cheese evenly on top.
- Bake at 350°F for 20 minutes, or until dip is hot and cheese has fully melted.
- Remove from oven and top with corn, crumbled blue cheese and green onions. Crumble cooked bacon on top before serving.
- Serve with tortilla chips, celery and carrots.
Notes
Make sure to use an oven-safe dish for this dip. I used a 7-cup oven-safe glass bowl, and it was the perfect size.
Nutrition
Calories: 388kcal | Carbohydrates: 9g | Protein: 19g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1346mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 778IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg
