This creamy Chicken Bacon Ranch Queso is loaded with all the good stuff like Velveeta Queso Blanco, pepper jack cheese, chicken, crispy bacon, a can of Rotel, and a big spoonful of ranch seasoning for extra flavor. Seriously flavorful deliciousness! If you love this, be sure to check out my Cowboy Queso, a hearty twist on beer cheese dip with ground beef, black beans, jalapeños, and plenty of melty cheese.
Ingredients & Substitutions
- Bacon: Get your bacon nice and crispy before adding it to this queso recipe. Check out how to bake bacon for perfectly crispy bacon with easy clean-up every time.
- Pepper Jack Cheese: Pepper Jack adds a little kick to the dip. But, you could use Monterey Jack, cheddar, or even a Mexican cheese blend if you prefer.
- Velveeta Queso Blanco: Velveeta Queso Blanco is a smooth, white melting cheese with a mild, creamy flavor that’s perfect for dips. It melts beautifully, making the queso extra rich and velvety. If you don’t have it, you can use regular Velveeta, white American cheese, or even cream cheese for a similar texture.
- Rotisserie Chicken: I love using rotisserie chicken in recipes since it is already cooked. Or, use any leftover cooked chicken, like my shredded chicken.
- Diced Tomatoes: I use a can of diced tomatoes with green chiles (like Rotel) to add a little flavor and spice. (Pick up a couple of extra cans for my Rotel Pasta Recipe, too!) If you don’t have that, you can use plain diced tomatoes, salsa, or even chopped fresh tomatoes with a bit of jalapeño or hot sauce.
- Ranch Seasoning: Ranch seasoning gives the dip a tasty, herby flavor. You can use one small packet from the store, or you can make your own mix at home for even better taste.
- Heavy Cream: Heavy cream (also called heavy whipping cream) makes the dip smooth and creamy. If you don’t have heavy cream, you can use milk or half-and-half instead, but the dip might be a little less thick.
Can I make this Velveeta Queso Dip Without Chicken?
Yes! If you want to skip the chicken, you can still enjoy this dip by adding extra cheese, beans, or your favorite vegetables like diced peppers or corn. It’s just as tasty and perfect for dipping with chips.
Why This Skillet Queso Dip Is So Delicious
This chicken bacon ranch queso dip is so good because of all that is packed in there! It uses creamy Velveeta Queso Blanco and melty pepper jack cheese to make it smooth and cheesy. The rotisserie chicken and crispy bacon add extra flavor and texture. The ranch seasoning gives it a tasty, herby kick, and the diced tomatoes with green chiles add just the right amount of spice. Baking it in the oven makes everything melt together perfectly, so it’s warm, gooey, and ready for dipping!
Can I Make Chicken Bacon Ranch Queso Ahead of Time?
Yes, you can! You can cook and crumble the bacon ahead of time and keep it in the refrigerator. The shredded chicken can also be prepped or bought ready to go. You can mix most of the dip ingredients together before baking and store it covered in the refrigerator. When ready, just bake it until it’s hot and bubbly, then add the bacon and green onions on top before serving. This makes it easy to get the dip ready quickly when guests arrive!
How To Serve Chicken Bacon Ranch Queso
Serve this cheesy dip warm, right from the skillet. It’s perfect with homemade tortilla chips, pita chips, or even fresh vegetables for dipping! You can also spoon it over baked potatoes, nachos, or use it as a topping for burgers or hot dogs. This keto-friendly dip is also delicious with a hard-boiled egg! Trust me, I tried the combination, and I loved it (whether you’re eating keto or not)!
How To Store & Reheat Chicken Bacon Ranch Queso
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave in 30-second bursts, stirring in between, until it’s hot and melty again. You can also heat it in the oven at 350°F for about 10–15 minutes. Add extra bacon and green onions on top after reheating for the best taste!
Can I Freeze Chicken Bacon Ranch Queso?
Yes, you can freeze this dip, even with all the cheese and cream! The texture might change a little and become a bit grainy or separated after freezing. But if you thaw it slowly in the refrigerator and reheat gently while stirring, it will become creamy and delicious again. Store it in a freezer-safe container for up to 2 months.
This queso is perfect for scooping up with tortilla chips at your next party, game day (add it to your list of football foods!), or anytime you’re just craving something cheesy and delicious!
Chicken Bacon Ranch Queso
Ingredients
- 8 slices bacon, cooked, crumbled, divided
- 2 cups (226 g) pepper jack cheese, shredded
- 16 ounces Velveeta Queso Blanco, cubed
- 3 cups rotisserie chicken, shredded
- 1 can (10 ounces) Rotel (diced tomatoes with green chiles), drained
- 2 tablespoons dry ranch seasoning mix
- 1 cup (238 g) heavy cream
- green onions, sliced, for garnish
- tortilla chips, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a large (10 or 12-inch) oven-safe skillet, combine the pepper jack cheese, Velveeta Queso Blanco, shredded chicken, drained Rotel, ranch seasoning, and most of the crumbled bacon (reserving ¼ cup for topping).
- Pour in the heavy cream and gently stir until everything is evenly mixed.
- Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the cheese is melted and bubbling around the edges. Stir gently halfway through to help everything melt evenly.
- Carefully remove from the oven. Top with the reserved bacon and sliced green onions.
- Let sit for 5 minutes before serving.
- Serve warm, straight from the skillet, with tortilla chips for dipping.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is so creamy and cheesey! Every bite had tons of flavor!
Elizabeth
I couldn't stop dipping into this dip! It is really good, but I would add a little more ranch seasoning for more ranch flavor.
Bella
Delicious! I loved the little bits of bacon in every bite.
Stephanie
This is super rich and comforting. The Velveeta made it nice and smooth, and the chicken made it filling.
This was to die for!
Yay!! So glad you enjoyed it!