5slices of baconcooked crisp, drained and crumbled, 1 tablespoon reserved for garnish
1 ½cupsfreshly grated Cheddar cheesedivided
1 ½cupscooked and shredded chicken breast
Hot sauce or Buffalo sauceto taste (optional)
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cookie 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 well combined. Stir in bacon, green onions, 1 cup cheddar cheese and shredded chicken. Add hot sauce if desired.
Pour into the prepared baking dish. Top with remaining ½ cup cheddar cheese and bacon.
Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
Garnish with green onions. Serve warm with tortilla chips, corn chips or crackers.
This dip reheats quite nicely in the microwave if you happen to have leftovers. Store in a sealed container in the fridge for 3-4 days. Scoop your desired amount into a microwaveable container and heat at for 30 second intervals, stirring in between.