Cheesy Bacon Chicken Dip is an amazing combination of juicy shredded chicken, crispy bacon, melty cheese, all in a creamy ranch base that will have you addicted in no time flat. If you are a fan of dips, then make sure to check out my jalapeno corn dip and my white bean chili cheese dip.
Cheesy Bacon Chicken Dip
Look no more for the perfect dip! This Cheesy Bacon Chicken Dip will leave your guests begging you to make more immediately! Serve with lightly salted chips or a platter of vegetables, this dip will disappear before your eyes! The cheesy smoothness mixed with ranch and bacon combination makes this dish so different from the average dip recipe.
Ingredients & Substitutions
Chicken: You will need cooked chicken for this dip. It’s the perfect recipe to use leftover shredded chicken or rotisserie chicken.
Bacon: You can get the bacon cooked a few days in advance. Just lay them flat on a baking sheet and pop them in the oven (cooking times vary but I like to cook mine at 415° F for 18-20 minutes). Once they are cooked through, set them on paper towels to drain. You can chop them when you are ready.
Cream Cheese: It is best to use room temperature cream cheese. One trick to get the cold cream cheese to room temperature fast is to fill a metal dish with hot water and submerge the contents of the foil packet into the water. The cream cheese will be at room temperature in about 5-10 minutes.
Dry Ranch Seasoning Mix: For the most flavor, make your own homemade dry ranch seasoning mix! Store-bought mix works fine, too.
How to Store Cheesy Bacon Chicken Dip
To store this dip, first, let it come to room temperature. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the microwave or in a skillet on the stovetop over low heat.
More Dip Recipes
Cheesy Bacon Chicken Dip
Equipment
- Skillet
Ingredients
- 12 ounces cream cheese, softened
- 1 cup sour cream
- 1 package dry ranch mix
- 5 slices bacon, cooked and crumbled, reserving 1 tablespoon for garnish
- 2 cups shredded cheddar cheese, divided
- 1 ½ cups cooked and shredded chicken breast
- ¼ cup hot sauce
- 1 green onion, thinly sliced for garnish
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, stir together cream cheese, sour cream, and dry ranch mix until well combined. Then, stir in bacon, 1 cup of cheddar cheese, shredded chicken, and hot sauce.
- Pour contents into a medium, oven-safe skillet. Top with remaining 1 cup cheddar cheese and reserved bacon.
- Bake for 15-20 minutes, or until the cheese is hot and melty.
- Garnish with green onions. Serve hot with tortilla chips.
Video
Did you make this recipe?
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TOOLS USED IN MAKING Cheesy Bacon Chicken Dip
Every kitchen simply must have a good skillet! I love my Staub Skillet. They come with a lifetime warranty so they are worth the price tag in my opinion. Also, they are so easy to clean and care for.
What kind of hot sauce do you recommend?
Please advise about making this in crockpot
Do you think I could substitute canned Chicken? For some strange reason I don’t like the slimy sort of texture in most dishes that call for shredded Chicken? I use it all the time in my homemade Chicken Salad. Also I’m so hooked on the Powdered Ranch Dip Mix that I buy it in the largest “bottle” in the spice aisle at our local store. I use it on everything and it goes a long way! Loving your recipes. Thank you so much.
Hello, I was wondering if you made with the canned chicken. I agree I don’t like the texture of shredded cooked chicken. TYIA.
Have a nice day.
Yes, of course.
I can’t wait to try this recipe
Hello, Can;t wait to make this recipe. HOWEVER – the packet of dry Ranch mix – is that the packet of Ranch Salad Dressing Mix or the Ranch Dip mix? Thank you