Crack Chicken Dip

Get ready for the dip that’s about to become your party legend.

This Crack Chicken Dip combines everything people fight over at gatherings – creamy cheese, crispy bacon, tender chicken, and that unmistakable ranch flavor – into one glorious, bubbling dish of pure addiction.

What makes this dip truly irresistible is the perfect balance of textures and flavors. The velvety cream cheese base gets a tangy kick from sour cream, while the sharp cheddar and colby jack create that Instagram-worthy cheese pull.

Add in the smokiness of bacon and the savory punch of ranch seasoning, and you’ve got a dip that disappears faster than you can say “bring more chips!”

Ingredients

• 8 ounce block cream cheese, softened to room temperature
• 1 cup sour cream
• 2 Tablespoons (1 packet) ranch seasoning mix
• 2 green onions, thinly sliced
• 6 slices thick cut bacon, cooked and crumbled
• 2 cups shredded colby jack cheese, divided use
• 2 cups shredded sharp cheddar cheese, divided use
• 2 cups shredded chicken
• 1 teaspoon chopped parsley for garnish, optional

Steps

1. Preheat the oven to 350°F (175°C). In a large bowl, add the cream cheese and with a hand mixer, beat for 2-3 minutes until completely smooth. If you see any lumps, keep mixing – smooth cream cheese creates the perfect dip texture.
2. Add in the sour cream and ranch seasoning, mixing until thoroughly combined. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
3. Gently fold in the green onions and crumbled bacon, distributing them throughout the mixture. The bacon should be crispy before adding – limp bacon will get lost in the dip.
4. Add 1 & ½ cups of the colby monterey jack cheese and 1 & ½ cups of the cheddar cheese, mixing until just combined. Don’t overmix at this stage or the cheese will clump together.
5. Finally, fold in the shredded chicken and mix gently. For best results, use chicken that’s been shredded while still warm, as it incorporates more easily.
6. Stir everything one last time with a spatula to ensure even distribution of ingredients. Transfer the mixture to a 1-quart baking dish, smoothing the top with the back of your spatula.
7. Bake for 20 minutes until the edges begin to bubble. The center should still have a slight jiggle – this ensures the dip stays creamy rather than drying out.
8. Remove from oven, sprinkle with the remaining ½ cup colby jack and ½ cup cheddar cheese, and return to the oven for 5 more minutes until the cheese on top is completely melted and slightly golden.
9. Serve immediately while hot and bubbly, garnished with parsley if desired. Pair with tortilla chips, crackers, or fresh vegetables for dipping.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) for extra protein without sacrificing creaminess
• Turkey bacon instead of regular bacon to cut down on fat while maintaining the smoky flavor
• Pepper jack cheese for part of the colby jack to add a spicy kick
• Rotisserie chicken saves time but still provides tender, flavorful meat

Make It Diabetes-Friendly

• Replace 1 cup sour cream with 1 cup full-fat Greek yogurt to reduce carbs by approximately 4g per serving
• Use ¼ cup finely chopped cauliflower mixed with the chicken to add volume with minimal carb impact
• Serve with cucumber rounds or bell pepper slices instead of chips to keep the glycemic load low
• Portion into 2 tablespoon servings to better manage blood sugar response

Pro Tips

• For make-ahead convenience, prepare everything up to step 6, refrigerate for up to 24 hours, then bake just before serving
• Let cream cheese sit at room temperature for at least 30 minutes before mixing to ensure no lumps
• Shred your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that can make the dip grainy
• For extra flavor depth, add ½ teaspoon of smoked paprika or ¼ teaspoon of garlic powder to the mixture