Chicken Bacon Cream Cheese Dip

Introduction: Chicken Bacon Cream Cheese Dip

Get yourself on over to or just keep reading:

You're gonna need:
Rotisserie Chicken Rangoon Mix
1/4 Cup Mayo
1/4 Cup Sour Cream
1 cup Cheese (Colby/Monterey Jack Mix, MmmmHmmm.)

Additionally, sauteed Poblanos or chili peppers (about 2oz) are also awesome in this. I didn't have any when I made this, so they aren't in here...for now.

Preheat you oven to 400, or if you have a toaster oven, turn that knob to 400 and wait to turn it on.

Get the other half of your mix from
Now stir in all your other ingredients and stir baby stir!

Once you've got a good mix, spoon some out into an oven safe dish, like a mini crock pop or soufle dish like in the pic. They're about a buck at the grocery store or Pier one. Grab a bunch of them, you won't regret it.

Bake that dish for twenty minutes at 400, until you have a nice little crust formed over the top. That's right, put it in the toaster oven now, and cook.

Pull out of the oven and set on a plate with some pretzels or tortilla chips. Something sturdy, because the dip can be a little on the thick side as it starts to cool down. 


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