Chicken Bacon Ranch Dip is just what you need when you’re planning a party and want something warm, cheesy, and easy to share.
Chicken, bacon, and ranch are already a great combination, and turning them into a creamy baked dip makes them even better.
This hot chicken dip has plenty of shredded chicken, crispy bacon, melted cheese, and that familiar ranch flavor everyone loves. It’s thick enough to scoop onto crackers or tortilla chips, and you can serve it with fresh vegetables if you want something a little lighter for dipping.
It’s a great appetizer for football parties, holiday parties, or a casual evening with friends. You’ll only need about 15 minutes of prep before it goes into the oven, so you can spend more time on the rest of your food.
A large mixing bowl makes preparing the creamy filling easy, and an 8×8-inch baking dish is the perfect size for this recipe.
With 10 servings and just 40 minutes from start to finish, this easy baked chicken bacon ranch dip is a delicious way to give everyone something hearty to snack on.
Why You’ll Love This Chicken Bacon Ranch Dip
A Great Way to Use Leftover Chicken
Have some cooked chicken in the refrigerator? This is an easy way to turn it into something completely different. Leftover shredded chicken or rotisserie chicken works great for this recipe.
Perfect for Sharing at Parties
This recipe makes 10 servings, so there’s plenty to pass around. Set it out with a few different dippers and everyone can help themselves.
Rich, Creamy, and Extra Cheesy
You get a thick, creamy dip with plenty of melted cheese and crispy bacon in every scoop. The ranch seasoning gives it that familiar, savory flavor without needing a bunch of separate spices.
Only 15 Minutes of Prep
You won’t spend all afternoon making this appetizer. With the chicken and bacon already cooked, the filling is quick to mix and ready for the oven.
Easy to Prepare Ahead
You can assemble the dip earlier in the day and refrigerate it until you’re ready to bake. That’s one less thing to worry about when you’re preparing food for guests.
Ingredient Substitutions
Cooked Boneless Skinless Chicken Breast
Cooked chicken thighs or shredded rotisserie chicken work great here. Just remove any bones and skin before adding the chicken.
Cream Cheese
Neufchâtel cheese is a good substitute if you want something a little lighter. It has a similar creamy texture.
Sour Cream
Plain Greek yogurt works great instead of sour cream. Use full-fat Greek yogurt for a richer dip.
Mayonnaise
Light mayonnaise can replace regular mayonnaise without changing the consistency too much.
Ranch Seasoning Mix
Use an equal amount of homemade dry ranch seasoning if you have some available.
Shredded Cheddar Cheese
Colby Jack or Monterey Jack cheese works great in place of cheddar. Both melt nicely and have a mild flavor.
Shredded Mozzarella Cheese
Monterey Jack or provolone cheese can replace the mozzarella.
Bacon
Turkey bacon works if you prefer it. Cook until crisp before crumbling it into the dip.
Green Onions
Chives are a good substitute for green onions. They have a mild onion flavor that works great with ranch.
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Chicken Bacon Ranch Dip
Ingredients
- 2 cups cooked boneless skinless chicken breast shredded
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 packet (1 ounce) ranch seasoning mix
- 1½ cups shredded cheddar cheese divided
- ½ cup shredded mozzarella cheese
- 8 slices bacon cooked, crumbled and divided
- 2 green onions thinly sliced and divided
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly coat an 8×8-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth.
- Add the ranch seasoning mix, garlic powder, and black pepper. Stir until combined.
- Add the shredded chicken, 1 cup cheddar cheese, mozzarella cheese, crumbled bacon from 6 slices, and half of the green onions. Stir until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- Bake for 20 to 25 minutes, until the dip is hot and bubbly and the cheese has melted.
- Remove from the oven and sprinkle with the remaining crumbled bacon and green onions.
- Serve warm with tortilla chips, crackers, toasted baguette slices, or fresh vegetables.
Notes
Tips and Tricks
Use Rotisserie Chicken – Store-bought rotisserie chicken saves time and works great in this dip. Shred it into small pieces so it’s easy to scoop. Soften the Cream Cheese – Let the cream cheese soften before mixing. Cold cream cheese can leave lumps in the filling. Cook the Bacon Until Crisp – Crispy bacon gives the dip a better texture, especially the pieces sprinkled on top. Make It Ahead – Assemble the dip up to 24 hours ahead, cover, and refrigerate. Bake when ready to serve, allowing a little extra time if it’s coming straight from the refrigerator. Choose Sturdy Dippers – Thick tortilla chips, crackers, toasted baguette slices, and celery sticks work great with this hearty dip.Storing and Reheating
Refrigerating – Store leftover dip in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of serving. Reheating in the Oven – Transfer the dip to an oven-safe dish, cover with foil, and heat at 350°F until hot throughout. Leftovers should reach 165°F. Reheating in the Microwave – Heat individual portions in a microwave-safe bowl in short intervals, stirring between each, until heated to 165°F. Freezing – Freezing isn’t recommended because the cream cheese and sour cream can separate when thawed, leaving the dip grainy or watery.Nutrition
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