BBQ Chicken Dip

BBQ Chicken Dip   

2 slices of bacon, cooked crisp and crumbled

2 cups of chopped, cooked chicken

Kosher salt and freshly cracked black pepper, to taste

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste

1 (8 ounce) block of cream cheese, softened at room temperature

1 (3/4 ounce) packet of Hidden Valley Ranch Dressing and Dip Mix

1/4 cup of mayonnaise

1/2 cup of homemade or commercial barbecue sauce

1 cup of shredded cheddar cheese

1/2 cup of shredded Monterey Jack or Pepper Jack cheese

1 green onion, sliced, to garnish

Preheat oven to 350 F. Butter a deep dish pie plate or 8 x 8 inch baking pan; set aside. Cook bacon, crumble and set aside. Toss the chicken with the salt, pepper, onion powder, garlic powder and Cajun seasoning; set aside. In a medium sized bowl, cream the cream cheese, Ranch seasoning, 1/4 cup of mayonnaise and barbecue sauce until well blended. Mix the two cheeses together and add 1 cup to the dip; stir and fold in the chicken. Transfer to the prepared baking dish. Sprinkle the remaining cheese on top.  Bake, uncovered, at 350 degrees F for 20 minutes; garnish with chopped bacon and sliced green onion. Serve immediately on a warming tray with a side dish of mixed crackers, toast points, corn chips, Triscuit crackers, tortilla chips or your favorite dipper. Reheat in the microwave, if needed, to warm.