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Bacon Buffalo Chicken Dip with Simple Garlic Crostini

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Calories: 527kcal


Bacon Buffalo Chicken Dip

  • 4 chicken thighs /2 lbs shredded rotisserie chicken
  • 8 oz cream cheese
  • 6-7 slices thick-cut bacon
  • 1 cup sharp cheddar cheese yellow
  • 1 cup extra sharp cheddar cheese white
  • 1 cup buffalo wing sauce (I used Sweet Baby Ray's)
  • 1/2 cup Greek yogurt
  • 1 tsp dill weed
  • 1 tsp onion powder
  • 1 tsp minced onion
  • 1 tsp garlic powder
  • 1 tsp parsley
  • 1 tsp black pepper
  • 1/2 tsp salt

Simple Garlic Crostini

  • 1 soft baguette
  • 2 tbsp garlic powder
  • 2 tbsp olive oil


  • Preheat oven to 375F.
  • Shred cheese as needed, combine, and set aside.
  • If using raw chicken, poach chicken thighs in a large pot of salted boiling water for 20 minutes, or until completely cooked through. Alternatively, add chicken to an Instant pot with 2 cups water and pressure cook for 15 minutes. Shred with two forks and set aside.
  • Slice baguette into 1/2 inch thick rounds, taking care to keep the sizes relatively even. Spread rounds on a large baking sheet lined with parchment paper. Sprinkle 1 tbsp olive oil and 1 tbsp garlic powder onto the bread, flip each piece, and repeat with the remaining 1 tbsp olive oil and 1 tbsp garlic powder. Set aside until ready to bake.
  • In a nonstick skillet, add bacon slices and fry on medium-high heat for 5-7 minutes or until browned and crispy, flipping every so often to ensure both sides have cooked evenly. Remove bacon from pan and set aside to cool. When handle-able, roughly chop into 1/2 inch pieces. Set aside.
  • In a large pot, add cream cheese, Greek yogurt, wing sauce, dill weed, onion powder, minced onion, parsley, black pepper, and salt. Heat on medium/medium-high until cream cheese has melted and the sauce has become almost entirely liquid, stirring occasionally, about 5-7 minutes.
  • Reduce heat to low and add shredded chicken, chopped bacon, and 3/4 of the shredded cheese mixture, stirring until everything is completely coated with the sauce and the added cheese has melted.
  • Transfer dip to a roasting dish and top with the remaining 1/4 of the shredded cheese.
  • Transfer both dip and baking sheet of crostini into the oven and bake at 375F for 15 minutes, flipping crostini slices halfway through.
  • Remove crostini from oven. Broil dip on high for an additional 3-5 minutes, or until the layer of cheese on top has browned lightly. Serve topped with sliced green onions.