Chicken Bacon Ranch Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
350g cream cheese (1½ packages)
02 -
1 envelope (28g) ranch dressing mix
03 -
1¾ cups shredded rotisserie chicken
04 -
1½ cups sour cream
05 -
1 cup cooked and chopped bacon (about 12 slices)
06 -
½ cup sliced scallions (from 2 large scallions)
07 -
½ teaspoon black pepper
08 -
1¾ cups shredded sharp Cheddar cheese, divided
→ For Garnish
09 -
Additional chopped bacon
10 -
Additional sliced scallions
# Instructions:
01 -
Gather all ingredients and preheat oven to 190°C (375°F).
02 -
Place cream cheese and ranch dressing mix in a microwaveable, broiler-safe 23cm (9-inch) square casserole dish. Microwave on HIGH until combined and cream cheese is very soft, stirring halfway through, about 1 minute.
03 -
Remove from microwave; stir in chicken, sour cream, bacon, scallions, pepper, and 1 cup of the Cheddar cheese. Top with remaining 3/4 cup Cheddar.
04 -
Bake in the preheated oven until edges are bubbly, 25 to 30 minutes. Increase oven temperature to broil; cook until cheese is lightly golden brown in spots, 3 to 5 minutes.
05 -
Remove from oven, sprinkle with additional bacon and scallions. Serve immediately with crusty bread, crackers, or vegetables.
# Notes:
01 -
You can make the dip entirely in the microwave as well. Prepare the recipe without topping with the 3/4 cup cheddar. Microwave on HIGH until hot and melted, stirring occasionally, 12 to 14 minutes. Remove from the microwave, and top with remaining 3/4 cup cheddar, additional bacon and scallions.