Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 people
If you love dips as I do, I am pretty sure that you’ll this warm cracked chicken dip. This dip is seriously addicting! It is loaded with cheddar, chicken, bacon, and ranch dip. Super good no wonder why this is the first thing to go at a party! You could even make a meal out of this dip! This dip is excellent to serve with tortilla chips or Fritos, and even celery. I cannot believe that this dip is low-carb, keto-friendly, and gluten-free! And the best part is you can make this dip in advance and refrigerate it until ready to bake.
Whenever I serve this dip, it is a guarantee that there will be no leftovers! You can bring this dip to potlucks, and parties, or just serve this on a Friday night. Or if you want to cut back on the calories, no worries because you can substitute the ingredients with low-fat cream cheese, low-fat sour cream, and turkey bacon.
Ingredients
1 c. chopped cooked bacon
1 (1-ounce) package of Ranch dressing mix
1 (8-ounce) package of cream cheese, softened
2 c. shredded cheddar cheese
2 c. chopped cooked chicken
1 (16-ounce) container of sour cream
HOW TO MAKE WARM CRACK CHICKEN DIP
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, grease a 2-quart baking dish, and set aside.
Step 2: Place all the ingredients in a bowl and mix well. Then, transfer the mixture to the prepared dish.
Step 3: Place in the preheated oven and bake for about 25 to 30 minutes, uncovered, or until hot and bubbly.
Notes:
You can assemble this dip in advance and just keep it in the fridge until ready to serve.
You may need to add a couple of minutes to the cooking time when baking the dip after refrigerating.
For this recipe, you can use chopped precooked bacon.
Feel free to use turkey bacon, low-fat cream cheese, low-fat sour cream, or plain Greek yogurt to decrease the calories.