Description
Warm Crack Chicken Dip is a rich, creamy, and irresistible party appetizer featuring a cheesy blend of cream cheese, ranch dressing, bacon, cheddar cheese, sour cream, and tender cooked chicken. Baked until bubbly and golden, this dip is perfect for game days, gatherings, or any occasion where you want a comforting, crowd-pleasing dish.
Ingredients
Scale
Dip Ingredients
- 1 (8-oz) package cream cheese, softened
- 1 (1-oz) package ranch dressing mix
- 1 cup chopped cooked bacon
- 2 cups shredded cheddar cheese
- 1 (16-oz) container sour cream
- 2 cups chopped cooked chicken
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC). Spray a 2-quart baking dish generously with cooking spray to ensure the dip doesn’t stick and makes for easy serving and cleanup.
- Mix Ingredients: In a large mixing bowl, combine the softened cream cheese, ranch dressing mix, chopped cooked bacon, shredded cheddar cheese, sour cream, and chopped cooked chicken. Stir well until all ingredients are thoroughly blended to create a creamy, uniform mixture.
- Transfer to Baking Dish: Pour or spoon the mixed dip ingredients evenly into the prepared baking dish, spreading it out smoothly to allow even cooking.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes. The dip should be hot and bubbly with a lightly golden top when it’s ready.
- Serve Warm: Remove from the oven and let cool slightly before serving. Serve warm with crackers, tortilla chips, bread, or fresh vegetables for dipping.
Notes
- Refer to FAQs and the ingredient list for substitutions or frequently asked questions about this recipe.
- To reduce calories, substitute turkey bacon for regular bacon, use low-fat cream cheese, low-fat sour cream, or replace sour cream with plain Greek yogurt.
Nutrition
- Serving Size: 1/8 of recipe (about 1/2 cup)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg
