¼cupgreen onionthinly sliced, plus more for garnish
1 ½cupscheddar cheeseshredded, plus more for garnish
Instructions
Heat your grill to medium-high heat. Season the chicken breast with 1/4 teaspoon each salt and pepper. Grill chicken for 3-4 minutes per side until internal temp reaches 165 degrees F. Remove from the grill and shred or finely dice the chicken. Set aside.
While the chicken is on the grill, cook the bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate to drain. Chop the bacon once it's cool enough to handle. Set aside.
In a medium mixing bowl, stir together the sour cream, mayo, Better Than Bouillon Roasted Garlic Base, Better Than Bouillon Roasted Chicken Base, 1/4 teaspoon salt, and 1/4 teaspoon pepper until combined and smooth. Season to taste with more salt and pepper, as needed.
Add tomatoes, green onion, shredded/chopped chicken, cheddar cheese, and almost all of the bacon to the bowl. Stir to combine.
Transfer the dip to a serving bowl. Garnish the top of the dip with reserved bacon, extra green onion, and extra shredded cheese.
Serve immediately, or cover with plastic wrap and store in the refrigerator for up to 2 hours.
Notes
You can also substitute a shredded rotisserie chicken from the store, or make an extra chicken breast with dinner the night before making this dip.