Crack Chicken Dip
This hot Crack Chicken Dip is loaded with shredded chicken, crispy bacon, cheddar cheese, ranch, and a creamy sour cream and cream cheese base. It's an easy 35-minute appetizer for parties, game day, and potlucks.
Servings: 6 people
Print Recipe
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.