Chicken Bacon Ranch Dip
Servings: 12 servings (6 cups total)
Calories: 260cal
Equipment
- Cast iron skillet 10-12 inches
Ingredients
- 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
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.
Notes
- 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.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 260cal | Carbohydrates: 3g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 74mg | Sodium: 276mg | Potassium: 147mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 0.4mg
