Pioneer Woman Chicken Bacon Ranch Dip

Pioneer Woman chicken bacon ranch dip is an easy baked appetizer made with cream cheese, cooked chicken and crispy bacon, ready in 45 minutes. It's an easy hot game day dip for Super Bowl parties, tailgates, potlucks or family movie nights, and it's make-ahead friendly.

Soften the cream cheese completely before you mix anything, because cold cheese leaves little lumps that never melt out. Skip it and the dip bakes up uneven, with streaky pockets instead of a smooth, creamy base.

Folding the pimientos and most of the green onions into the dip gives every scoop a sweet, fresh bite that plain ranch dips don't have. Saving some bacon and cheddar for the top also builds a crisp, golden crust over the creamy layer underneath.

Pioneer Woman Chicken Bacon Ranch Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

320

kcal

Creamy ranch-spiked cheese, tender chicken and smoky bacon bake into a bubbly dip under a golden cheddar crust. Each scoop stays rich and smooth, with a little crunch from the bacon on top.

Ingredients

• 6 slices bacon, chopped
  

• 1 (8-oz.) package cream cheese, softened
  

• 1/2 c. sour cream, room temperature
  

• 2 tbsp. ranch seasoning mix
  

• 2 c. shredded sharp cheddar cheese, divided
  

• 1 1/2 c. chopped cooked chicken
  

• 4 oz. diced pimientos, drained
  

• 6 green onions, thinly sliced and divided
  

• Tortilla chips, crackers, or raw vegetables, to serve
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it's hot and ready by the time the dip is mixed.
• Cook the bacon: Cook 6 slices chopped bacon in a 12-inch skillet over medium heat, stirring often, until crispy, about 8 minutes. Then lift it out with a slotted spoon onto a paper towel-lined plate.
• Mix the dip base: Soften 1 package (8 oz.) cream cheese in a medium bowl with a rubber spatula until very creamy and smooth. Then add 1/2 cup sour cream and 2 tablespoons ranch seasoning mix, whisking until well combined.
• Fold in the mix-ins: Fold in 1 1/2 cups cheddar cheese, 1 1/2 cups chopped cooked chicken, 4 oz. drained diced pimientos and 5 sliced green onions. Then add all but 1/4 cup of the bacon and stir until everything is evenly mixed.
• Fill the dish: Spoon the mixture into a 1 quart casserole dish. Then top it with the remaining 1/2 cup cheddar cheese and the reserved 1/4 cup bacon.
• Bake until bubbly: Bake on the center rack for 25 to 30 minutes, until the dip is bubbly. Once it comes out, sprinkle the last sliced green onion over the top.
• Serve right away: Serve the dip immediately while it's hot. Set out tortilla chips, crackers or raw vegetables for dipping.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Lodge 10.25-inch cast iron skillet. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken in this dip?

Yes, rotisserie chicken works well here, since the recipe only needs 1 1/2 cups of chopped cooked chicken. Shred or chop it small so every scoop gets a bit of meat.

How long do leftovers keep in the fridge?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or in a 350°F oven until hot and bubbly again.

Can I make chicken bacon ranch dip ahead of time?

You can mix it, spread it in the baking dish, cover it tightly and refrigerate for up to 2 days. Bake it covered with foil for about 20 minutes, then uncover and bake 10 to 15 minutes more until golden and bubbling.

What can I dip in it besides tortilla chips?

Pita chips, toasted baguette slices and crackers all work well. Sturdy vegetables like celery, carrots and bell peppers hold up to the thick dip too.

What's the most common mistake with this dip?

Using cream cheese straight from the fridge is the biggest one, because it won't blend smoothly with the sour cream. Let it soften first, and the dip bakes up creamy instead of lumpy.