Ingredients:
2 ½ cups shredded rotisserie chicken, divided
2 (8 oz.) blocks cream cheese, softened
1 envelope Hidden Valley Ranch Dip Mix
1 cup sour cream
¾ cup Savannah Bee Company Sweet BBQ sauce (sold in store) or your favorite BBQ sauce, plus more for drizzling
2-4 teaspoons hot sauce, or more to taste
1 ½ cups freshly grated sharp cheddar cheese, divided
1 ½ cups freshly grated Colby Jack cheese, divided
1 green bell pepper, thinly sliced and halved
½ red onion, thinly sliced and halved
Salt and pepper to taste
1 tsp Buona Cucina Brew Pub Fry Seasoning, plus more for sprinkling
6 slices cooked bacon, crumbled
Bread, chips, or crackers for dipping
Directions:
Preheat the oven to 350°F (175°C).
In a mixing bowl, beat cream cheese until smooth. Add sour cream, ¾ cup BBQ sauce, ranch mix, 1 tsp Brew Pub Fry Seasoning, and hot sauce. Beat until fully combined.
Stir in 2 cups of chicken, 1 cup sharp cheddar, and 1 cup Colby Jack cheese until evenly mixed.
Spread the mixture into a lightly greased ovenproof 10″ round skillet or an 8″x8″ baking dish (at least 4″ deep). Smooth it out evenly.
Top with the remaining chicken, ½ cup sharp cheddar, and ½ cup Colby Jack cheese. Layer the green peppers and red onions on top. Sprinkle with additional Brew Pub Fry Seasoning.
Bake for 30 minutes. Remove from the oven, sprinkle with crumbled bacon, and drizzle with extra BBQ sauce. Return to the oven for an additional 10 minutes or until heated through.
Optional: Add more BBQ sauce drizzle before serving.
Serve warm with bread, chips, or crackers.
Make-Ahead Tip:
Assemble the dish the day before, cover, and refrigerate. Bake just before serving for maximum freshness!