When game day rolls around and you need a no-fuss recipe that wins over everyone from the pickiest eater to the snack-savvy guest, this Warm Shredded Chicken Dip with Ranch is your MVP. Creamy, cheesy, and just the right amount of zippy, it’s everything you want in a hot dip—comforting, indulgent, and dangerously scoopable. Think of it as the lovechild of a chicken cheese dip and a chicken bacon ranch dip, with a touch of tailgate magic. Whether you’re making it for a Super Bowl bash or a laid-back movie night, this dip will disappear fast—so make a double batch if you're smart.
Warm Shredded Chicken Dip with Ranch
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine American
Mixing bowl For combining all your dip ingredients before baking.
Hand mixer or fork Helps blend the cream cheese smoothly into the mix.
Oven-safe baking dish (8x8 works well) A ceramic or glass dish retains heat better.
Spatula or wooden spoon For stirring everything together.
Oven For baking the dip until it’s golden and bubbly.
Serving dish or mini crockpot To keep it warm if serving buffet-style.
- 2 cups cooked shredded chicken rotisserie chicken works great; you can also use leftover grilled or poached chicken
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1/2 cup mozzarella cheese shredded
- 1/4 cup cooked crumbled bacon
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Optional toppings: diced tomatoes, jalapeños, extra bacon, hot sauce
Preheat the Oven
Set your oven to 375°F (190°C). Grease your baking dish lightly with cooking spray or a dab of butter.
Mix the Base
In a large bowl, combine softened cream cheese, sour cream, and ranch dressing. Use a hand mixer or fork to get it nice and creamy. Add in garlic powder, onion powder, salt, and pepper.
Add the Goods
Fold in shredded chicken, 1 cup of the cheddar, mozzarella, bacon, and green onions. Stir until evenly combined. At this point, you’ve got the essence of a killer chicken taco dip—you could stop here and call it a cold dip if you wanted.
Transfer and Top
Spoon the mixture into your baking dish and spread it out evenly. Sprinkle the remaining ½ cup of cheddar on top for that irresistible cheesy crust.
Bake to Golden Glory
Bake for 20–25 minutes or until the top is bubbling and lightly golden. If you like it extra crispy, broil for the last 2 minutes—just keep a close eye.
Serve Hot
Let it cool for 5 minutes before serving. Garnish with more green onions, extra bacon, or even a drizzle of hot sauce if you like a kick.
Pairings
This warm dip shines brightest when paired with crispy dippers. Here are some winning combinations:
- Tortilla chips: The classic scoopers—opt for the sturdy restaurant-style kind.
- Toasted baguette slices: Adds a crunchy, slightly chewy texture.
- Celery and carrot sticks: For a fresher, lighter bite that balances the richness.
- Mini soft pretzels: Especially good if you’re leaning into a game-day spread.
- Crackers: Try buttery Ritz or peppery water crackers for contrast.
Want to turn this into a chicken salad dip variation for a cooler take? Skip the baking and serve it chilled with pita chips and cucumber slices.
FAQs
1. Can I use canned chicken in this recipe?
Absolutely! This doubles perfectly as a canned chicken dip. Just be sure to drain the chicken well and shred it with a fork before mixing. Canned chicken tends to be a bit saltier, so adjust your seasoning accordingly.
2. What type of chicken works best?
Rotisserie chicken is your best friend here—it’s juicy, flavorful, and ready to go. Chicken breasts will work if they’re cooked and shredded properly, but thighs add extra richness and are less likely to dry out in the oven.
3. Can I make this in a slow cooker?
Yes, and it’s perfect for the dump and go crockpot dinners crowd. Just mix everything and set your slow cooker on low for 2–3 hours or until warmed through and bubbly. Switch to warm setting while serving.
4. How can I make this more like a Mexican chicken dip?
Replace the ranch with salsa or enchilada sauce, mix in taco seasoning, and top with sliced jalapeños or chopped cilantro. A layer of black beans or corn adds great texture too.
5. Can I turn this into a bbq chicken dip?
Definitely! Swap ranch for BBQ sauce, and use a smoky cheddar or gouda. Top with crispy onions for crunch.
