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Chicken Bacon Ranch Dip Recipe

Chicken Bacon Ranch Dip Recipe

Topic: Chicken Bacon Ranch Dip Recipe

Chicken Bacon Ranch Dip Recipe

Chicken Bacon Ranch Dip Recipe

We may not all be rooting for the same side come game day, but there is one thing we can all agree on food! Even if you’re watching the Big Game for the commercials, you’re going to need something to eat.

My Cheesy Chicken, Bacon, Ranch Dip comes in handy here. It’s a warm, flavourful dip that’s a fantastic variation on my popular Ranch Chicken Cheese-ball. It adds an excellent cheesy, creamy flavour to balance this dip’s harsh ranch flavour. I mean it when I say you’re going to enjoy this!

Let’s also talk about how simple this is. It’s one of those easy-to-make meals that everyone enjoys. Combine everything, pour it into a skillet or baking dish, sprinkle it with a bit more bacon and cheese, and bake it right away. It’ll just take you around 20 minutes to get some gooey, cheesy goodness. I like to add Borden® Cheese Thick Cut Shreds for even more cheesy pleasure.

This dip goes well with thick, robust chips like pita or bagel chips, but you could also serve it with thick corn chips or even vegetables if you’re on a diet or something. I hope you all had a good time!

Chicken Bacon Ranch Dip Recipe

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Chicken Ranch Bacon Dip in a Slow Cooker


Garnish with:


  1. Combine the chicken, cream cheese, cheddar cheese, chicken broth, ranch flavour mix, and spicy sauce in a slow cooker.
  2. On low heat, cook for four hours; cook for two hours on high.
  3. Place the chicken on a large cutting board and set it aside. Shred-it finely with two forks. Return everything to the Slow Cooker and stir to blend.
  4. Add another 1/2 cup of shredded cheddar on top. Heat on a low heat setting until ready to serve. (Heat on warm if you won’t be serving for a few hours.)
  5. Serve with diced green onions on top!


Bone-in chicken breasts can also be used. Before shredding the cooked chicken, remove and discard the bones. Add a pound to the total for bone-in breasts.




  1. Mix the cream cheese, ranch dressing, sour cream, chicken sausage, and Monterey Jack cheese in a crockpot or slow cooker.
  2. Cook for 90 minutes on low heat.
  3. Top with the cheddar cheese.
  4. Add a little bacon to finish it off.
  5. Continue cooking for another 30 minutes on low heat, then remove the lid and serve.
  6. Remove the slow-cooker insert from the bottom of the pot.
  7. Green onions are a nice touch.
  8. Serve with tortilla chips.

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