Chicken Bacon Cheesy Dip!

Hi there!

We had a little experiment in my kitchen the other night.  We called this queso, but it’s a lot more than your average queso.  It is gluten free, and it is DELICIOUS!


Here’s what you need for this skillet o’ awesome:
1 1/2 cups milk
1/2 cup butter
1/4 lb processed cheese (I used Velveeta.)
2 cups shredded cheddar
1 cooked chicken breast (see marinade directions), shredded
3/4 cup cooked bacon bits
Garlic powder, onion powder, black pepper, and crushed red pepper to taste

1 1/2 cups red wine ( I used Yellowtail’s Sweet Red Roo)
2 tbsp Worcestershire sauce
3-4 tsp lime juice
2 tsp lemon juice
1 tbsp garlic powder
1 tsp onion powder

Mix marinade in a tupperware container with a sealing lid large enough for chicken breast.  I made mine before work, shook the crap out of it, and left it sitting in my fridge until I got home, so eight hours, give or take.  A little extra time can’t hurt, nor would a bit less.  It’s all up to you.  I cannot stress the importance of ensuring that your container properly seals; it’s the difference between “Shake-Shake-Shake-Ha-Ha-ThisIsFun,” and “Shake-Shake-OHCRAPIT’SALLOVERTHEFLOOR.”  And you don’t want salmonella, wine, powdered spices, and all that junk all over your floor.

When you are ready to take your chicken out of its bath, don’t.  Instead, dump the entire contents of your container into a medium sized skillet and bring to a simmer, flipping occasionally.  Let it cook for about fifteen minutes or until thoroughly cooked.  Remove chicken and set aside on plate or cutting board.  Once cooled, shred using two forks.

Cut your bacon up into small pieces.  Cook ‘ em up in a small skillet, and set ’em aside on plate lined with a paper towel.  You can also cook your full-size bacon strips then crumble the suckers up.  It’s up to you since it’s your dip.

In a separate large skillet, melt butter over very low heat.  Once melted, add cubed Velveeta, stir occasionally until melted.  Alternately add milk and cheddar; bring to full melt.  Add in your seasonings to the degree that you desire.  I recommend a good bit of garlic (two tablespoons minimum), but if garlic isn’t your thing, skip it.  When I made this, it was impulsive, and I raided my cabinet for what I felt would work best with the flavors already at hand.  For me, it was a lot of garlic, crushed red pepper, black pepper, and some onion powder.  For you, it might be Tony Chachere’s and Italian seasoning or nothing at all.  Add chicken and bacon, stir well.  Leave in skillet for maximum awesome; just make sure you put a potholder on the table first.

Serve with your favorite chips, crackers, or bread.  I made my own chips by baking quartered corn tortillas on a foiled cookie sheet at 375 degrees Fahrenheit for about fifteen minutes.

Hope you enjoy this as much as I have!



4 Comments (+add yours?)

  1. Poet K-Lynté
    Sep 13, 2013 @ 14:49:26

    This sounds and looks delicious! 🙂


  2. Gluten Free Fabulous
    Sep 13, 2013 @ 18:30:12

    Yum! Something I can put out when friends are over so I don’t have to make multiple snacks!


  3. Trackback: Rice Flour, Violet Riot Muffins, and a Casserole! | A Carousel of the Mind

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