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This creamy baked Crack Chicken Dip is made with shredded chicken, bacon, ranch seasoning, cheddar cheese, and cream cheese for a savory, indulgent dip that everyone will love. It’s ready in under 30 minutes and perfect for game day, parties, or any time you need a crowd-pleasing appetizer.
If you love warm, cheesy dips, be sure to check out my Hot Shrimp Dip and Buffalo Chicken Dip. You can also browse all of my Dip Recipes for more party favorites!
Why We Love This Crack Chicken Dip
The name might sound a little funny, but trust me, it’s the best way to describe how addictive this dip really is. Once you start, you won’t want to stop!
- It’s incredibly easy. Just mix, spread, bake, and serve. No complicated steps or fancy techniques.
- It’s a total crowd-pleaser. The combination of ranch, bacon, and melted cheese is universally loved.
- It works for any occasion. Game day parties, holiday gatherings, poolside snacking, or a cozy night in.
Before You Get Started
A few quick tips to make sure your dip turns out perfectly:
- Soften your cream cheese. Let it sit at room temperature for at least 30 minutes before mixing. Cold cream cheese won’t blend smoothly and can leave lumps in your dip.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can affect how it melts. Freshly grated cheddar gives you that smooth, creamy texture.
- Cook bacon until crispy. You want it fully rendered and crunchy so it adds texture to the dip rather than getting lost in the creaminess.
RECIPE WALK-THROUGH
How To Make Crack Chicken Dip
See the recipe card below for full, detailed instructions
This dip comes together quickly and couldn’t be easier. Here’s how to make it:
Step 1: Mix the Base
In a large mixing bowl, stir together the softened cream cheese, sour cream, and ranch seasoning mix until smooth and well combined.
- This creamy base is the foundation of the dip, so take a minute to make sure there are no lumps.
Step 2: Add the Good Stuff
Fold in the crumbled bacon (reserving a tablespoon for topping), sliced green onions (reserving some for garnish), 1 cup of the shredded cheddar cheese, and the shredded chicken. Mix until everything is evenly distributed.
- Shortcut: Rotisserie chicken is a great shortcut here. You can also use Slow Cooker Shredded Chicken or Instant Pot Shredded Chicken if you prefer to make your own.
Step 3: Bake Until Bubbly
Spread the mixture into a greased 2-quart baking dish. Top with the remaining ½ cup of cheddar cheese and reserved bacon.
Bake at 350°F for 15 to 20 minutes, or until the dip is golden and bubbly around the edges.
- Want an extra golden, crispy top? Pop it under the broiler for 2 to 3 minutes at the end. Just keep an eye on it so it doesn’t burn.
Step 4: Garnish and Serve
Sprinkle with reserved green onions and serve warm with your favorite dippers.
For a little heat, stir in a few dashes of hot sauce or buffalo sauce before baking. It’s not necessary since the dip already has tons of flavor, but it adds a nice kick if that’s your thing.
Slow Cooker Option
Prefer to make this in the slow cooker? It’s just as easy! Mix all the dip ingredients together (except the topping cheese) and add to your slow cooker. Cook on low for 2 hours, covered. Add the remaining shredded cheddar, cover again, and let it melt for about 15 to 30 minutes. Garnish with green onions and serve. You can keep it warm in the slow cooker for up to 2 hours before storing leftovers in the fridge.
Serving Suggestions
This is a hearty dip, so you’ll want something sturdy for scooping. Wimpy crackers need not apply! Here are some of our favorites:
- Thick tortilla chips or Fritos Scoops
- Crostini or toasted baguette slices
- Kettle-cooked potato chips
- Thick crackers like Ritz or Triscuits
- Celery sticks or carrot sticks for a lighter option
Storage Tips
Storage and Reheating Tips
This dip stores well and reheats beautifully. Keep leftovers in a sealed container in the fridge for 3 to 4 days.
To reheat, scoop your desired amount into a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through.
Frequently Asked Questions
Can you make this dip in advance?
Yes! Prep the dip completely, but stop just before baking. Cover the baking dish with foil and refrigerate for up to 24 hours. When you’re ready to serve, let it sit out while your oven preheats, then bake as directed. You may need to add a few extra minutes to the bake time since it’s starting cold.
What is “crack chicken”?
Crack chicken is a savory, addictive combination of chicken, bacon, ranch, and cheese. It’s so delicious you can’t stop eating it, hence the tongue-in-cheek name. You’ll find crack chicken in casseroles, sandwiches, pinwheels, potatoes, and of course, this irresistible dip.
Can I use different cheeses?
Absolutely. Sharp cheddar works great for more flavor, or try a cheddar-jack blend or Colby Jack for a milder taste. Pepper Jack is a fun option if you want a little extra kick.
More Warm Dips to Try
Crack Chicken Dip
Ingredients
- 12 ounces cream cheese softened to room temperature
- 1 cup sour cream
- 1 packet ranch seasoning mix or 2 tablespoons
- 5 slices bacon cooked crisp, drained and crumbled, 1 tablespoon reserved for garnish
- 1 ½ cups freshly grated Cheddar cheese divided
- 1 ½ cups cooked and shredded chicken breast
- Hot sauce or Buffalo sauce to taste (optional)
- 3 green onions or chives divided
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray.
- Thinly slice the green onions. Set aside a tablespoon of the greens for garnish.
- In a large mixing bowl, stir together cream cheese, sour cream, and Ranch seasoning mix until smooth and well combined. Stir in bacon, green onions, 1 cup cheddar cheese, and shredded chicken. Add hot sauce if desired.
- Spread mixture into the prepared baking dish. Top with remaining ½ cup cheddar cheese and reserved bacon.
- Bake for 15 to 20 minutes, or until golden and bubbly. For a more golden top, broil for 2 to 3 minutes at the end.
- Garnish with reserved green onions. Serve warm with tortilla chips, crackers, or toasted bread.
Notes
- Cream cheese must be softened. Let it sit at room temperature for 30 minutes before mixing to avoid lumps.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Make ahead: Prep the dip and refrigerate (covered) for up to 24 hours before baking. Add a few extra minutes to bake time if starting cold.
- Slow cooker method: Combine all ingredients (except topping cheese) in slow cooker. Cook on low for 2 hours, add remaining cheese, cover and melt for 15 to 30 minutes. Keep warm up to 2 hours.
- Storage: Refrigerate leftovers in a sealed container for 3 to 4 days. Reheat in microwave in 30-second intervals, stirring between.
- Chicken shortcut: Use rotisserie chicken for the easiest prep.
- Cheese swaps: Cheddar-jack, Colby Jack, or pepper jack all work well.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can you use canned chicken
Sure
I have a question regarding the green onion. Your recipe calls for 2 green onions thinly sliced plus 1 green onion thinly sliced for garnish. What do you do with the 2 onions? Directions only say to garnish with green onion. Why are they separated out on the ingredient list? Thanks!
They go into the mixture for baking.
Bacon and cheese dip is a great comfort dish! Your photos are amazing, I want to dive in this cheesy dip!