Crack Chicken Dip
Bacon, Ranch seasoning, and cheese create a flavor trifecta in this irresistible crack chicken dip - hot and cheesy and prepped in 5 minutes!
Servings: 12
Ingredients
- 4 ounces cream cheese, softened
- 1½ tablespoons Ranch Dressing mix
- ½ cup bacon, chopped
- 1½ cups Colby Jack cheese, shredded
- 1 cup sour cream
- 1 cup shredded chicken
Instructions
- Preheat oven to 400°F.
- Combine cream cheese, Ranch dressing mix, chopped bacon, 1 cup of cheese, sour cream, and shredded chicken in a medium bowl. Mix well.
- Pour into a greased 8x8 baking dish. Sprinkle with remaining ½ cup cheese and bake for 20-22 minutes. Serve warm.
Notes
Shredded chicken. Using a shredded rotisserie chicken is quick, easy, and flavorful. You can also make Oven Baked Chicken to shred, or Shredded Chicken in a crock pot.
In the slow cooker. This dip can also be made in a smaller crock pot (about 2 qt). Combine all the ingredients in a bowl and add it to the crock pot. Cook on Low heat for 2-3 hours, or until warm throughout
Prep ahead of time. Prepare the ingredients as instructed and spread in the 8x8 pan. Cover with plastic and refrigerate for up to 24 hours.
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 288mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg