5 strips bacon
1 (16-ounce) can refried beans
3/4 cup store-bought Buffalo hot sauce
1 pound cream cheese, softened
5 tablespoons ranch dressing
1 tablespoon dry ranch seasoning
1 pound cooked boneless, skinless chicken breast, shredded and roughly chopped into 1/2-inch
lengths
1 c canned corn (could use Mexi corn)
1 1/2 cups shredded Pepper Jack cheese
3/4 cup crumbled blue cheese 3 scallions, cut into small pieces
Tortilla chips and celery sticks, for serving
Arrange bacon strips on a foil-lined baking sheet and set oven to 400°F.
Place bacon in oven as it preheats and bake until crisp, about 20 minutes.
Meanwhile, in a small bowl, thoroughly mix refried beans with 1/4 cup of Buffalo hot sauce.
Spread refried beans in an even layer in an 8- by 8-inch baking dish or round casserole dish.
In a separate mixing bowl, mix cream cheese with ranch dressing and dry ranch seasoning.
Gently spread cream cheese mixture over bean layer in baking dish, being careful not to blend
the two together.
Mix chicken with remaining 1/2 cup Buffalo hot sauce. Spread chicken all over cream cheese
layer.
Sprinkle pepper jack cheese evenly over chicken.
Layer the corn over the cheese.
Layer the bacon over the corn.
While dip is still hot, top with blue cheese crumbles and scallions.
This dip can be eaten hot or at room temperature.
Enjoy with tortillas, celery sticks or the cracker of your choice!