A creamy, cheese-loaded chicken bacon ranch dip that’s seriously scoopable. A mixture of cream cheese, ranch, cheddar cheese, chicken, and bacon is a party appetizer everyone can get behind.
Why this recipe works
Honestly… If you’re looking for an easy, warm dip to bring to a party, chicken bacon ranch dip is the way to go. Why? The ingredients. The flavor. The combination. It’s everything wrapped into one cheesy, bubbly dish waiting for all the dippers you find suitable.
All the fixin’s for the mixin’s – cream cheese, sour cream, ranch dressing, shredded cheddar, bacon, green onions, and chicken (hello rotisserie chicken). It’s prepped and ready to bake in about 15 minutes. We’ve made this dip for football parties, but potlucks, book club, game nights, or pretty much any kind of shindig can benefit from a hot and steamy skillet of chicken bacon ranch dip.
If you love a good cheese-heavy dip like everyone else, I highly recommend my crockpot cheese dip. Especially if you want something that’s easy to transport to parties you aren’t hosting!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Leftover chicken breasts or a rotisserie chicken from the store can easily be shredded for this dip. Though you can just as easily cook up a boneless skinless chicken breast or two (thighs work as well) if that’s what you have on hand.
CHEESE – We used cheddar cheese, but any of your favorite melty cheeses will work. Try Gouda, mozzarella, Monterey Jack, Havarti, or provolone.
How to Make Chicken Bacon Ranch Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and spray or butter a cast iron skillet.
- In a large mixing bowl, combine cream cheese, Ranch dressing, chicken, and sour cream. Add in half of the cheese, half of the bacon, and half of the green onion. Stir to combine well.
- Add to the prepared skillet and spread to an even layer with a rubber spatula.
- Top with remaining cheddar cheese, onion, and bacon.
- Bake in a preheated oven for 30 minutes.
Frequently Asked Questions & Expert Tips
Sure, it’s totally possible to use low-fat cream cheese instead of full-fat. However, do note that the low-fat variety is firmer and not as creamy, which in turn does not melt as well compared to full-fat. Your dip may be thicker than a traditional warm dip if you swap.
You can use any oven safe skillet or a round cake pan, pie plate, square pan, or small casserole dish. It’s simply a vessel for transport! So long as the dip fits into your dish of choice then you are good to go.
Absolutely! You can prepare the dish completely and instead of popping into the oven, cover it with an airtight lid or plastic wrap and store it in the fridge up to 2 days in advance. I would recommend letting the dip sit at room temperature for about 30 minutes before baking (especially if you’re using a glass dish). This will help it bake evenly. Give it a good stir and bake as normal, adding an extra 5-10 minutes if needed.
Store leftover chicken bacon ranch dip covered with an airtight lid or plastic wrap. Keep in the refrigerator for up to 4 days. Rewarm in a 350F oven until heated through.
Serving Suggestions
Serve your chicken bacon ranch dip with a plethora of dippers from veggies like celery, cucumbers, carrot sticks, and bell pepper strips to crunchy options like pita chips, potato chips, toasted baguette slices, pretzels, and tortilla chips.
More Party Dip Recipes
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Chicken Bacon Ranch Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8 ounces cream cheese
- 2 Tablespoons ranch dressing
- 9 ounces shredded cooked chicken 2 cups
- 1 ½ cups sour cream
- 8 ounces shredded cheddar cheese divided
- 4 slices cooked bacon chopped, divided
- ⅓ cup chopped green onion divided
Things You’ll Need
- Cast iron skillet 10-12 inches
Before You Begin
- You can use any oven safe skillet or a round cake pan, pie plate, square pan, or small casserole dish.
- Leftover chicken breasts or a rotisserie chicken from the store can easily be shredded for this dip. Though you can just as easily cook up a boneless skinless chicken breast or two (thighs work as well) if that’s what you have on hand.
- We used cheddar cheese, but any of your favorite melty cheeses will work. Try gouda, mozzarella, Monterey Jack, Havarti, or provolone.
Instructions
- Preheat oven to 350 F and spray or butter a cast iron skillet.
- In a large mixing bowl, combine cream cheese, Ranch dressing, chicken, and sour cream. Add in half of the cheddar cheese, half of the bacon, and half of the green onion. Stir to combine well.8 ounces cream cheese, 2 Tablespoons ranch dressing, 9 ounces shredded cooked chicken, 1 1/2 cups sour cream
- Add to the prepared skillet and spread to an even layer with rubber spatula.
- Top with remaining cheddar cheese, onion, and bacon.
- Bake in preheated oven for 30 minutes.
Expert Tips & FAQs
- Make Ahead – You can prepare the dish completely and instead of popping into the oven, cover it with an airtight lid or plastic wrap and store it in the fridge up to 2 days in advance. I would recommend letting the dip sit at room temperature for about 30 minutes before baking (especially if you’re using a glass dish). This will help it bake evenly. Give it a good stir and bake as normal, adding an extra 5-10 minutes if needed.
- Leftovers – Store leftover chicken bacon ranch dip covered with an airtight lid or plastic wrap. Keep in the refrigerator for up to 4 days. Rewarm in a 350F oven until heated through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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Peg Walker says
Very delicious and I would do it again