Warm Shredded Chicken Dip with Ranch
Equipment
- 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.
Ingredients
- 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
Instructions
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.