Eightyrecipes
Crack Chicken Dip
A hot, cheesy party dip of canned chicken, cream cheese, sour cream, ranch seasoning, bacon and two cheeses, baked until golden and bubbling.
Ingredients
- 2 cans premium chunk chicken breast 12.5 oz (354 g) each, drained
- 8 ounces cream cheese softened (225 g)
- 1 cup sour cream (240 g)
- 1 packet ranch seasoning mix
- 1/2 cup bacon pieces about; store bought, or cooked and crumbled
- 1 3/4 cups Colby jack cheese shredded, divided
- 1 3/4 cups sharp cheddar cheese shredded, divided
- 2-3 green onions sliced, divided
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the green onions.
- In a large mixing bowl, use a hand mixer to mix the chicken, cream cheese, sour cream, ranch seasoning, half of the bacon, 1 1/4 cups of the Colby jack, 1 1/4 cups of the cheddar cheese and the green onions (reserving some to top the dip).
- Mix until everything is well combined.
- Pour the mixture into a 2 quart baking dish and smooth it out evenly.
- Bake at 350°F for 20 minutes.
- Remove from the oven and sprinkle the remaining cheeses over the top.
- Bake about 5 minutes more, until the cheese on top is melted.
- Sprinkle with the remaining bacon and green onions, cool slightly and enjoy.
Notes
Nutrition values are an estimate. Drain the canned chicken very well so the dip is not loose. Make ahead: assemble in the dish, cover and chill up to 24 hours, then add 5 to 10 minutes to the first bake. Do not leave the dip at room temperature for more than 2 hours.
Nutrition
Nutrition is an estimate, calculated automatically.
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