What’s in This Crack Chicken Dip Recipe?
This crack chicken dip recipe is always the first one to be gobbled up at parties! It’s oven-baked so it comes out warm and bubbly, and it’s perfect for scooping up with your chip or crudité of choice!
Cream Cheese: Makes this dip creamy and tangy. Sour Cream: Adds extra creaminess and tanginess to the dip. Mayonnaise makes a good substitute, or try using ranch dressing (you can omit the ranch seasoning). Ranch Seasoning: Adds classic ranch flavor. Cooked Bacon: We like thick-cut bacon. To save time, you can use pre-made, store-bought bacon crumbles Green Onions: Add a pop of color and freshness. Cheese: We used Colby Jack and cheddar, but you can use any combination of cheeses you like! Cooked Chicken: This recipe is great for using leftover shredded cooked chicken, or grab a rotisserie chicken from the store.
Variations on Warm Crack Chicken Dip
While crack chicken dip traditionally uses shredded chicken, you can experiment with other protein options such as diced ham or cooked ground turkey or beef. It’s also easy to incorporate vegetables like diced bell peppers, jalapeños, or chopped spinach for a bit of crunch.
How to Store and Reheat
Allow this warm crack chicken dip to cool to room temperature, then cover with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place the dip in a 350°F oven for 15 minutes.
How to Freeze
Freezing crack chicken dip may alter the texture of the dip, but it will still be safe to eat. Freeze the dip in an airtight container for up to 1 month. Allow the dip to thaw in the refrigerator overnight before reheating.
Notes from the Test Kitchen
Crack chicken dip delivers pure joy in every bite! Warm, cheesy, creamy, and savory, it ticks all the dip boxes. So easy to make, it’s great for game day, movie night, holidays, or whenever you crave a delicious dip!
How to Make Crack Chicken Dip Step by Step
Beat the Cream Cheese: Preheat your oven to 350°F. Spray the inside of a 1-quart oven-safe baking dish with nonstick cooking spray and set aside. In a large bowl, using a hand mixer, beat 8 ounces (1 brick) of room-temperature cream cheese until smooth. Add 1 cup of room-temperature sour cream and 1 ounce of ranch seasoning, mixing well. Add the Bacon and Green Onions: Use a rubber spatula to fold in 8 slices of crumbled cooked thick-cut bacon and 2 sliced green onions, reserving about ¼ cup of each for the top. Fold in the Cheese and Chicken: Fold in 1½ cups of shredded cheddar cheese and ½ cup of shredded Colby Jack cheese, followed by the 2 cups of shredded cooked chicken. Bake the Dip: Transfer the mixture to the prepared baking dish. Bake for 25 minutes. Top with Cheese: Carefully remove the dish from the oven and sprinkle on the remaining ½ cup of each of the cheeses and bacon, then bake (or broil on low) for another 3-5 minutes, until the cheese is melted and bubbly. Garnish and Serve: Top with the remaining green onions. Serve immediately with your favorite dippers.
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