Easy Chicken Cheese Dip with Peaches (video)
Smoky, cheesy, and delicious! Grilled chicken cheese dip with Tabasco, bacon bits, peaches, and basil. Perfect for summer!
Ingredients
- 2 large chicken breasts
- 1/4 cup Tabasco Chipotle Pepper Sauce
- sea salt and ground black pepper, for seasoning
- 4 to 5 slices thick-cut bacon
- 1 large onion, diced
- 10 cups baby spinach
- 15 basil leaves, chopped
- 1/2 pound Fontina cheese, grated
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 2 tbsp Tabasco Chipotle Pepper Sauce
- 1 large peach, diced
Instructions
Preparing the Chicken:
- Prepare the chicken first. Split the chicken breasts in half to cut down on cooking time. Season both sides generously with salt and pepper, then add a generous amount of Tabasco Chipotle Pepper Sauce. Use your hands to coat the chicken generously. Refrigerate the chicken for about 15 to 20 minutes.
- Preheat your outdoor grill to 550F for about 10 minutes. You can also use a grill pan for this recipe. Add the marinated chicken and grill on each side for 6 to 10 minutes, depending on the thickness. The internal temperature should reach 165F.
- Remove the chicken from heat and let it rest while preparing the remaining dip ingredients.
Making the Cheese Dip:
- Heat a large sauté pan over medium heat. Render the bacon slices until golden and crispy. Remove them onto a paper towel to cool and drain of excess fat. Once bacon has cooled, cut it into small bits.
- Retain the rendered bacon fat in the pan and add the diced onion. Sauté until golden brown and tender, about 6 to 7 minutes.
- Begin adding the spinach. Add half of the spinach, cover the pan and allow the spinach to cook down; about 3 minutes. Add the rest of the spinach and repeat the same process.
- Stir the wilted spinach together with the onion, then add the remaining ingredients: salt, pepper, chopped basil and Fontina cheese.
- Cover the pan, turn heat down to 'low' and cook the mixture until the cheese has melted completely. Stir all the ingredients together and add additional Tabasco sauce and about two-thirds of the bacon bits; retain the rest for garnish.
- Transfer the creamy cheese mixture to a serving casserole or cast-iron pan for serving.
Serving:
- Chop the grilled chicken into bite-sized pieces. Add the grilled chicken over the cheese, then top with diced peaches, remaining bacon bits, and more chopped basil.
- Enjoyed this cheese dip while it’s nice and hot with toasted, sliced baguette or crackers.
Nutrition
Serving: 1cup | Calories: 369kcal | Carbohydrates: 8g | Protein: 31g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 1360mg | Potassium: 728mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5238IU | Vitamin C: 29mg | Calcium: 273mg | Iron: 2mg