This creamy, cheesy Chicken Bacon Ranch Dip is made with shredded chicken, crispy bacon, and a ranch seasoning packet, and ready in 30 minutes. Pulling it from the oven reveals a bubbling, golden crust that smells incredible. I always keep these ingredients on hand for unexpected guests.
Why This Classic Works
I used to overcomplicate party appetizers by trying to make everything from scratch. Using a simple ranch seasoning packet changed my approach entirely.
The sharp cheddar balances the rich cream cheese, while the bacon adds a necessary salty crunch. This dip disappears faster than anything else I serve.
Chicken Bacon Ranch Dip Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 oz packet ranch seasoning
- 2 cups cooked chicken, shredded
- 6 slices bacon, cooked and crumbled
- 1.5 cups cheddar cheese, shredded and divided
- 2 green onions, sliced
How To Make Chicken Bacon Ranch Dip
- Preheat and prep: Preheat your oven to 400F and lightly grease a 9×9 inch baking dish.
- Mix the base: In a large bowl, mix the softened cream cheese, sour cream, and ranch seasoning until smooth.
- Combine the filling: Fold in the shredded chicken, half of the crumbled bacon, and 1 cup of the cheddar cheese.
- Bake the dip: Spread the mixture into the prepared dish, top with the remaining cheese and bacon, and bake for 20 minutes until bubbling.
- Garnish and serve: Remove from the oven, let it cool for 5 minutes, and sprinkle with sliced green onions before serving.
Recipe Tips
- Soften the cream cheese: Cold cream cheese will leave lumps in your dip and make it hard to mix.
- Shred your own cheese: Pre-shredded bagged cheese has an anti-caking coating that prevents it from melting smoothly.
- Make it spicy: Add a few dashes of hot sauce to the cream cheese mixture for a subtle kick.
What To Serve With Chicken Bacon Ranch Dip
Serve this dip with sturdy vehicles that can handle a thick mixture. Tortilla chips, celery sticks, and sliced bell peppers offer a great crunch. Sliced baguette or pita chips also work well for scooping.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or place the whole dish back in a 350F oven until warmed through. I do not recommend freezing this dip because the sour cream will separate.
FAQs
- Can I use canned chicken? Yes, canned chicken works well if you drain it completely and break it apart with a fork.
- Can I make this in a slow cooker? Absolutely, just combine all the ingredients in a slow cooker and heat on low for 2 hours until melted.
- Do I have to use sour cream? You can substitute plain Greek yogurt for the sour cream if you prefer a slightly tangy flavor.
Nutrition
- Calories: 285 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 75mg
- Sodium: 450mg
- Total Carbohydrate: 4g
- Protein: 16g
Try More Recipes:
Chicken Bacon Ranch Dip
8
servings10
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minutesChicken Bacon Ranch Dip combines creamy, cheesy textures with shredded chicken, crispy bacon, and ranch seasoning in just 30 minutes for a highly requested party favorite.
Ingredients
8 oz cream cheese, softened
1/2 cup sour cream
1 oz packet ranch seasoning
2 cups cooked chicken, shredded
6 slices bacon, cooked and crumbled
1.5 cups cheddar cheese, shredded and divided
2 green onions, sliced
Directions
- 1. Preheat and prep: Preheat your oven to 400F and lightly grease a 9×9 inch baking dish.
- 2. Mix the base: In a large bowl, mix the softened cream cheese, sour cream, and ranch seasoning until smooth.
- 3. Combine the filling: Fold in the shredded chicken, half of the crumbled bacon, and 1 cup of the cheddar cheese.
- 4. Bake the dip: Spread the mixture into the prepared dish, top with the remaining cheese and bacon, and bake for 20 minutes until bubbling.
- 5. Garnish and serve: Remove from the oven, let it cool for 5 minutes, and sprinkle with sliced green onions before serving.