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Crack Chicken Dip baked in a white dish with melted cheese, crispy bacon, and green onions on top

Crack Chicken Dip

A creamy, cheesy baked chicken dip loaded with ranch seasoning, crispy bacon, and two kinds of melted cheese. Ready in 40 minutes and perfect for any crowd.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 portions
Course: Appetizer, Snack
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese 1 brick, room temperature
  • 1 cup sour cream room temperature
  • 1 oz ranch seasoning mix 1 packet
  • 8 slices thick-cut bacon cooked, crumbled, and divided
  • 3 green onions sliced and divided
  • 2 cups shredded cheddar cheese divided
  • 1 cup shredded Colby Jack cheese divided
  • 2 cups shredded cooked chicken rotisserie chicken works great

Equipment

  • 1-quart oven-safe baking dish
  • Hand mixer
  • Large mixing bowl
  • Rubber spatula

Method
 

  1. Preheat oven to 350 degrees F. Spray the inside of a 1-quart oven-safe baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, use a hand mixer to beat the cream cheese until smooth and lump-free. Add the sour cream and ranch seasoning mix and mix well until fully combined.
  3. Use a rubber spatula to fold in most of the crumbled bacon and 2 of the sliced green onions, reserving about 1/4 cup of each for the topping.
  4. Fold in 1 and 1/2 cups of cheddar cheese and 1/2 cup of Colby Jack cheese, followed by the shredded cooked chicken.
  5. Transfer the mixture to the prepared baking dish and spread evenly. Bake uncovered for 25 minutes until heated through.
  6. Carefully remove the dish from the oven and sprinkle on the remaining cheeses and bacon. Bake or broil on low for another 3 to 5 minutes until the cheese is melted and bubbly.
  7. Top with the remaining sliced green onions and serve immediately with your favorite dippers.

Notes

Serve with tortilla chips, crackers, celery sticks, or bell pepper strips. Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 325 degrees F covered with foil for best results. Can be assembled up to 24 hours ahead and refrigerated before baking.