Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the softened cream cheese and sour cream. Using a hand mixer on medium speed, beat for 1-2 minutes until completely smooth and lump-free.
- Scrape down the sides of the bowl. Add the ranch dressing mix and optional hot sauce. Beat again for 30 seconds until fully incorporated.
- Add the shredded chicken, 1 1/2 cups of the shredded cheddar cheese, most of the crumbled bacon (reserve about 1/4 cup for garnish), and half of the sliced green onions to the bowl.
- Using a sturdy spatula, fold all ingredients together until the chicken is evenly coated. The mixture will be thick.
- Transfer the dip mixture to an ungreased 9x9 inch baking dish. Spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until the dip is hot through and the cheese on top is melted, bubbly, and starting to turn golden at the edges.
- Remove from the oven and let it rest for 5 minutes to set slightly.
- Garnish with the reserved crumbled bacon and remaining green onions. Serve warm.
Notes
For a smooth base, ensure the cream cheese is fully softened at room temperature. Do not overbake, as this can cause the dip to become greasy. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. For variations, try adding diced green chiles, pickled jalapeños, or swapping cheddar for Pepper Jack cheese. A homemade ranch seasoning can be made with dried dill, garlic powder, onion powder, parsley, pepper, and salt.