Chicken Bacon Ranch Dip

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

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Ingredients Method

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

Method

 

1. Preheat the oven to 350°F
2. In a skillet, cook the bacon over medium heat, stirring often until crispy, about 8 minutes.
3. Remove the bacon from the pan to a paper towel-lined plate.
4. In a medium bowl, use a rubber spatula to soften the cream cheese until very creamy and smooth.
5. Add the sour cream and the ranch seasoning mix, whisking until very well combined.
6. Fold in 1 1/2 cups of cheddar cheese, chicken, pimientos, 5 sliced green onions, and all but ¼ cup of the bacon.
7. Spoon the mixture into a 1 quart casserole dish (8×8 pan)
8. Top with the remaining ½ cup of cheddar cheese and reserved ¼ cup of bacon.
9. Bake on the center rack until bubbly, 25 to 30 minutes. Sprinkle with the remaining sliced green onion.
10. Serve immediately with tortilla chips.