My husband has officially dubbed this the best dip he has ever had! Now, I think that’s hilarious because Buffalo Chicken Dip exists in this world, but I’ll definitely agree this is a top contender. I really love this Crack Chicken Dip because I can throw it together with leftover chicken and somehow look like I had my life together when I show up with this amazing dip. It’s easy, it’s delicious, and it’s one of those dips people just can’t stop eating once they start.
If creamy, cheesy chicken appetizers are your love language too, I've got a few more for you. My Crack Chicken Pinwheels have all those chicken, bacon, ranch flavors rolled up into an easy grab-and-go appetizer. And if you're on my side of the great dip debate, try my Buffalo Chicken Pinwheels for all that buffalo chicken flavor without needing a bowl of dip.
Stephanie’s Tips
• Make sure the cream cheese is softened before mixing. Cold cream cheese will leave you fighting little lumps instead of getting that creamy dip we're after.
• Leftover chicken is perfect for this recipe. Rotisserie chicken is another easy shortcut when you don't have any hanging out in the refrigerator.
• Shred your own cheddar if you have the time. It melts more smoothly than pre-shredded cheese, but don't let that stop you from using a bag of shredded cheese when life is doing its thing.
• Save some of the bacon, cheese, and green onions for the top. It makes the dip look like you tried way harder than you actually did.
• Let the dip sit for a few minutes after it comes out of the oven. It will be bubbling hot, and giving it a minute makes it a little easier to scoop.
Equipment
- Measuring cups and spoons
- 2-quart casserole dish
- Mixer and mixing bowl
- Spatula
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Crack Chicken Dip ingredients
- Cheddar cheese: Sharp cheddar gives you plenty of flavor, but mild cheddar works too. You'll use some in the dip and save the rest for that bubbly cheesy layer on top.
- Shredded chicken: Any cooked shredded chicken works here. This is one of my favorite ways to use leftover chicken, but grabbing a rotisserie chicken makes it just as easy.
- Sour cream: Helps make the dip extra creamy without making it quite as heavy as using all cream cheese.
- Cream cheese: This gives the dip its thick, creamy base. Let it soften before mixing so everything comes together smoothly.
- Bacon: Cook and crumble the bacon before adding it to the dip. Save half for the top because there's no such thing as hiding all the bacon inside.
- Green onions: Add a little freshness and color to all that cheese, bacon, and ranch. Half go into the dip, and the rest are sprinkled over the top after baking.
- Ranch seasoning: Use one 1-ounce packet of dry ranch seasoning. This gives our chicken bacon ranch dip all that ranch flavor without adding extra liquid.
For full ingredients and directions, scroll down to the recipe card below.
How to make Crack Chicken Dip
Preheat the oven to 350°F and grease a 2-quart casserole dish.
Add half the shredded cheddar cheese, cooked shredded chicken, sour cream, softened cream cheese, half the crumbled bacon, half the green onions, and ranch seasoning to the mixer bowl.
Beat everything together until well combined and creamy.
Transfer the chicken mixture to the prepared casserole dish and spread it into an even layer. Top with the remaining cheddar cheese and bacon.
Bake for 25 to 30 minutes, or until the dip is hot, bubbly, and golden brown on top.
Sprinkle the remaining green onions over the top and serve warm with your favorite chips, crackers, or bagel chips.
How do I serve Crack Chicken Dip?
Serve Crack Chicken Dip warm with sturdy chips, crackers, or bagel chips to scoop up all that creamy chicken, bacon, and ranch goodness. This is one of those appetizers I love for football games, potlucks, holidays, and parties because you can set it out and watch everyone slowly migrate toward the dip. Just don't forget something sturdy for dipping because nobody needs a broken cracker lost at the bottom of all that cheese.
FAQs (Because Life’s Too Busy for Guesswork)
Yes. Mix the dip, transfer it to the casserole dish, add the cheese and bacon on top, then cover and refrigerate for up to 48 hours before baking. Since you're starting with a cold casserole, it may need a few extra minutes in the oven to heat through and get hot and bubbly.
Yes. Add the prepared dip mixture to the slow cooker and cook on low for about 1 to 2 hours, or until everything is melted and heated through. Once it's hot, switch the slow cooker to warm to keep it warm while serving. This is especially handy for parties when you want to keep the dip warm for everyone coming back for another scoop.
For this recipe, yes. Dry ranch seasoning gives the dip plenty of ranch flavor without adding extra liquid. Bottled ranch dressing can make the dip thinner and change the texture. If you're using homemade ranch seasoning instead of a packet, use about 3 tablespoons.
Either will work, so use what makes sense for your day. Freshly shredded cheddar usually melts more smoothly because packaged shredded cheese contains ingredients that help keep the shreds from sticking together. But if grabbing a bag of shredded cheese gets the dip on the table faster, use it.
Substitutions and variations
- Cheddar cheese: Sharp or mild cheddar both work. Colby Jack or Pepper Jack are also good options if you want to change up the flavor.
- Shredded chicken: Use leftover cooked chicken, rotisserie chicken, or chicken cooked specifically for the recipe.
- Sour cream: Plain Greek yogurt can be substituted for the sour cream.
- Cream cheese: Neufchâtel cheese can be used as a lighter alternative.
- Bacon: Leftover cooked bacon works perfectly, or cook fresh bacon specifically for the dip.
- Ranch seasoning: Substitute about 3 tablespoons of homemade ranch seasoning for the 1-ounce packet.
How should I store Crack Chicken Dip?
Store leftover Crack Chicken Dip in an airtight container in the refrigerator for up to 4 to 5 days. When you're ready for another round, microwave individual portions in 30 to 45-second intervals until heated through.
You can also reheat a larger portion in an oven-safe dish at 350°F until hot and bubbly again. If the dip has thickened in the refrigerator, give it a good stir as it reheats.
Crack Chicken Dip
Equipment
- Measuring cups and spoons
- 2-quart casserole dish
- Mixer and bowl
- Spatula
Ingredients
- 3 cups shredded cheddar cheese divided
- 2 cups cooked shredded chicken
- 1 16-ounce container sour cream
- 1 8-ounce block cream cheese, softened
- 8 slices bacon cooked and crumbled, divided
- 4 green onions sliced and divided
- 1 1-ounce packet ranch seasoning
Instructions
- Preheat the oven to 350°F and grease a 2-quart casserole dish.
- Add half of the cheddar cheese, chicken, sour cream, cream cheese, half of the bacon, half of the green onions, and ranch seasoning to the mixer bowl.
- Beat the mixture until well combined.
- Transfer the mixture to the prepared casserole dish and spread into an even layer. Top with the remaining cheddar cheese and bacon.
- Bake for 25 to 30 minutes, or until golden brown, bubbly, and heated through.
- Top with the remaining green onions and serve warm with your favorite chips, crackers, or bagel chips.
Notes
- Make sure the cream cheese is softened before mixing so it combines smoothly with the other ingredients.
- Leftover cooked chicken or rotisserie chicken works great in this recipe.
- For homemade ranch seasoning, substitute about 3 tablespoons for the 1-ounce packet.
- The dip can be assembled up to 48 hours before baking. Cover and refrigerate until ready to bake. A cold dip may need a few additional minutes in the oven.
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