Ingredients
- 2 cups chicken cooked, shredded
- 8 ounces cream cheese
- 16 ounces sour cream
- 1 ounce ranch seasoning
- 6 slices bacon cooked, chopped
- 2 cups cheddar cheese shredded
- 1 cup mozzarella cheese
- 2 stalks green onion sliced
Instructions
- Preheat the oven to 375F. Lightly grease a 2 quart baking dish.
- Combine the cream cheese, ranch dressing, sour cream, chicken, mozzarella cheese, and have the bacon in a large mixing bowl.
- Spread the mixture in the greased baking dish.
- Top with cheddar cheese and sprinkle with remaining bacon.
- Bake for 20-30 minutes or until the dip is bubbly and the cheese is melted. If it starts to brown too early, cover with foil for remaining time.
- Remove from the oven and garnish with sliced green onions.
- Serve with chips or crackers.
Notes
- Rotisserie chicken is easiest and leftover chicken or canned chicken work too.
- Use dry ranch seasoning packet OR about ½ cup ranch dressing (makes dip slightly thinner)
- If top browns before dip is heated through, cover with foil for remaining time.
- Assemble dip up to 24 hours ahead, cover, refrigerate, and bake when ready to serve.
- Transfer baked dip to small crockpot on warm setting for parties. It stays hot and bubbly throughout!
Nutrition
Serving: 1 | Calories: 491kcal | Carbohydrates: 8g | Protein: 23g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 798mg | Potassium: 320mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 1159IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 0.4mg
