Chicken Bacon Ranch Dip
This warm chicken bacon ranch dip combines shredded chicken, bacon, cheddar, cream cheese, sour cream, and ranch seasoning in one pot. It is ready in 15 minutes and can be held warm in a slow cooker for parties.
Servings: 6
Ingredients
- 8 oz. cream cheese softened
- 1 cup sour cream
- 3 tablespoons Homemade Ranch Seasoning* or 2 tablespoons store-bought ranch seasoning
- 1.5 cups shredded cooked chicken
- 1.5 cups freshly shredded cheddar cheese
- ½ cup cooked crumbled bacon
- For Garnish: sliced green onion additional bacon, or a drizzle of ranch dressing
Instructions
- In a small saucepan over medium heat, stir together the softened cream cheese, sour cream, and ranch seasoning. Cook, stirring frequently, until the mixture is smooth and warmed through, about 3 minutes.
- Add the fully cooked shredded chicken and cheddar cheese. Continue stirring over medium heat until the cheddar is completely melted, incorporated, and the chicken is hot, about 4–5 minutes.
- Fold in the cooked crumbled bacon and stir until evenly distributed. Taste and add salt and black pepper only if needed; for extra heat, add a few dashes of hot sauce or a pinch of red pepper flakes.
- Transfer the hot dip to a serving bowl and add your favorite garnishes. Serve immediately, or transfer it to a slow cooker and hold it on the warm setting for up to 4 hours.
Video
[adthrive-in-post-video-player video-id="BmqWWrSA" upload-date="2022-06-21T00:00:00.000Z" name="Chicken Bacon Ranch Dip" description="This warm chicken bacon ranch dip combines chicken, bacon, cheddar, cream cheese, sour cream, and ranch seasoning in one pot. It is ready in 15 minutes and perfect for parties."]
Notes
- Ranch seasoning: Use 3 tablespoons homemade ranch seasoning or 2 tablespoons store-bought. Store-bought blends are generally saltier, so this recipe uses less.
- For a thinner dip: Add milk 1 tablespoon at a time until the dip reaches your desired consistency. You can also use 1 cup of shredded chicken instead of 1.5 cups.
- Serving: This is a hot dip and is not recommended cold because the shredded cheese thickens as it cools.
- Slow cooker: After stovetop preparation, hold the dip on the warm setting for up to 4 hours.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 365kcal | Carbohydrates: 7g | Protein: 16g | Fat: 29g | Fiber: 3g | Sugar: 4g