First, prepare the Ranch: In a bowl, whisk together Sour Cream, Buttermilk, Mayonnaise, Lemon Juice, Garlic Powder, Onion Powder, Dried Dill, and Black Pepper until well combined. Set aside.
In a separate bowl, combine the shredded Smoked Chicken and half of the crumbled Bacon with the prepared Ranch.
Pour the mixture into a greased 8x8 inch baking dish.
Sprinkle with Shredded Gruyère Cheese and the remaining Bacon.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Fresh Parsley. Serve warm with crusty bread, artisan crackers, or vegetable crudités.
Ingredients
6
2 cups480 mLSmoked Chicken-shredded
1 cup240 mLSour Cream
1/2 cup120 mLButtermilk
2 tbsp30 mLMayonnaise
1 tbsp15 mLLemon Juice-freshly squeezed
1 tsp5 mLGarlic Powder
1 tsp5 mLOnion Powder
1/2 tsp2.5 mLDried Dill
1/4 tsp1.25 mLBlack Pepper-freshly ground
10 slices95 gThick-Cut Bacon-cooked until crispy and crumbled
1 cup113 gGruyère Cheese-shredded
2 tbsp30 mLFresh Parsley-chopped
Equipment
8x8 inch baking dish
Medium bowl
Whisk
Mixing spoon
Instructions
Preheat oven to 375°F (190°C).
First, prepare the Ranch: In a bowl, whisk together Sour Cream, Buttermilk, Mayonnaise, Lemon Juice, Garlic Powder, Onion Powder, Dried Dill, and Black Pepper until well combined. Set aside.
In a separate bowl, combine the shredded Smoked Chicken and half of the crumbled Bacon with the prepared Ranch.
Pour the mixture into a greased 8x8 inch baking dish.
Sprinkle with Shredded Gruyère Cheese and the remaining Bacon.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Fresh Parsley. Serve warm with crusty bread, artisan crackers, or vegetable crudités.
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