Chicken Ranch Dip
A creamy cold dip with shredded chicken, cheddar cheese, bacon, and ranch seasoning, ready in about 20 minutes.
Ingredients
- 4 slices bacon
- 8 ounces cream cheese softened, 225g
- 1 cup sour cream 240g
- 1 packet dry ranch dip mix 1-ounce
- 1 ½ cups shredded cooked chicken about 8 ounces or 225g
- 1 ½ cups shredded sharp cheddar cheese about 6 ounces or 170g
Instructions
- Place the bacon in a skillet over medium heat. Cook until crisp, turning occasionally, for about 8 to 10 minutes.
- Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cool, crumble it into small pieces.
- In a large bowl, beat the softened cream cheese with a spatula or electric mixer until smooth and free of lumps.
- Add the sour cream and the packet of ranch dip mix to the bowl. Stir until everything is well combined.
- Add the shredded chicken, shredded cheddar cheese, and about three-quarters of the crumbled bacon to the bowl.
- Gently fold the ingredients together until just combined. Avoid overmixing.
- Transfer the dip to a serving bowl. Sprinkle the remaining crumbled bacon over the top.
- Serve immediately, or cover and refrigerate for up to 2 hours to let the flavors meld.
Notes
For food safety, ensure your cooked chicken has reached an internal temperature of 165°F (74°C).
To soften cream cheese quickly, you can unwrap it and microwave it on a plate for 15-20 seconds.
The dip can be made up to one day in advance. Store it covered in the refrigerator and add the bacon topping just before serving to keep it crisp.