While College football season is coming to a close, the parties are just ramping up, and this dip hits the spot foor ay occasion. Because who wouldn’t love a warm spoonful of chicken bacon ranch dip? Plus, if you’re feeling extra spicy, add a otuch of hot sauce to take it to the next level.
Chicken Bacon Ranch Dip
Ingredients
- 6 slices bacon chopped, divided
- 8 oz cream cheese (1 package) softened
- 1/2 cup sour cream room temp
- 2-3 tbsp ranch seasoning mix
- 2 cups sharp cheddar cheese shredded, divided
- 1 1/2 cups cooked chicken chopped
- 4 oz pimentos drained
- 6 green onions sliced, divided
- 1 bag tortilla chips
- 1-2 tbsp hot sauce *optional for a kick
Instructions
-
Preheat the oven to 350°F
-
In a skillet, cook the bacon over medium heat, stirring often until crispy, about 8 minutes.
-
Remove the bacon from the pan to a paper towel-lined plate.
-
In a medium bowl, use a rubber spatula to soften the cream cheese until very creamy and smooth.
-
Add the sour cream and the ranch seasoning mix, whisking until very well combined.
-
Fold in 1 1/2 cups of cheddar cheese, chicken, pimientos, 5 sliced green onions, and all but ¼ cup of the bacon.
-
Spoon the mixture into a 1 quart casserole dish (8×8 pan)
-
Top with the remaining ½ cup of cheddar cheese and reserved ¼ cup of bacon.
-
Bake on the center rack until bubbly, 25 to 30 minutes. Sprinkle with the remaining sliced green onion.
-
Serve immediately with tortilla chips.
