Cheesy, creamy, and loaded with all the good stuff—this Crack Chicken Dip is what you’ll catch people hovering around until the very last scoop. You’ve got tender shredded chicken, smoky bacon, and a triple hit of cheese all tied together with the bold, savory flavor of ranch. Whatever you dip or serve it with, it earns its spot every time.
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Every time I make this addicting dip, I know that everyone will dig in straight away; it never lasts long. It’s perfect for game day appetizers, casual get-togethers, or even a family movie night when you want something warm and filling to snack on. You can prep it ahead of time and just pop it in the oven when you’re ready, and if there’s any left, it keeps well in the fridge or freezer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Crack Chicken Dip with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You can make this hearty, flavorful dip at your home easily; just follow my simple step-by-step instructions.
Prep the Baking Dish
Preheat your oven to 400°F and grease a 9×9-inch baking dish with nonstick spray. This keeps the dip from sticking and makes cleanup easier later.
Mix the Creamy Base
In a large bowl, combine the softened cream cheese, cheddar, sour cream, ranch seasoning, and mozzarella. Beat everything together until it’s smooth, creamy, and well blended.
Stir in the Chicken and Bacon
Fold in most of the crumbled bacon and cooked shredded chicken breast. You want every bite to have a little bit of everything, so make sure it’s mixed evenly.
Transfer and Bake
Evenly spread the mixture into your prepared baking dish. Bake for 20–25 minutes or until the top is bubbling and starting to turn golden brown at the edges.
Add the Final Touches
Once it’s out of the oven, sprinkle the top with the remaining crumbled bacon and chopped green onions. Serve it warm with crackers or your favorite dippables, and enjoy!
Crack Chicken Dip
Add Preferred SourceIngredients
- 2 cups cooked chicken shredded
- 8 ounces cream cheese softened
- ½ cup cheddar cheese shredded
- ½ cup sour cream
- ½ cup mozzarella cheese shredded
- 4 pieces cooked bacon crumbled, plus extra for garnish
- 1 ounce package ranch seasoning
- Green onion for garnish
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9×9-inch baking dish with nonstick spray.
- In a mixing bowl, beat together the cream cheese, cheddar cheese, sour cream, ranch seasoning, and mozzarella until smooth.8 ounces cream cheese, ½ cup cheddar cheese, ½ cup sour cream, 1 ounce package ranch seasoning, ½ cup mozzarella cheese
- Stir in the crumbled bacon and shredded chicken, ensuring everything is well combined.4 pieces cooked bacon, 2 cups cooked chicken
- Spread the mixture evenly in the prepared baking dish and bake for 20-25 minutes, or until hot and bubbling.
- Remove from the oven, top with extra bacon and green onions if desired, and serve warm. Enjoy!Green onion
Notes
- Soften the Cream Cheese First: Let it sit out for 30–45 minutes. If it’s too cold, it won’t mix well, and you’ll get lumps.
- Grate Your Own Cheese: Pre-shredded cheese has added starch that can mess with how it melts. Freshly grated cheese gives you that perfect creamy finish.
- Mix Cheese and Cream First: Blending the cheeses, sour cream, and ranch seasoning before adding the chicken makes sure everything is super smooth.
- Rotisserie Chicken is a Time Saver: It’s packed with flavor and saves you time. Just shred it up, and you’re good to go.
- Crisp the Bacon Well: A good crunch from the bacon adds texture that cuts through the creamy dip—don’t skip this.
- Watch for Bubbling Edges: The dip is ready when it’s bubbling around the sides and lightly golden on top—don’t overbake it, or the cheeses will oil up and separate.
- Add Green Onion Right Before Serving: This keeps the flavor bright and the texture fresh. If you add it too soon, it may become soft and dull.
- Serve Hot for the Best Flavor: This dip really hits best when it’s warm and melty. If it cools down, just reheat it before serving.
Nutrition
Recipe Notes and Expert Tips
I’ve made this dip so many times, and here are my best tips to help yours turn out perfect every time.
- Soften the Cream Cheese First: Let it sit out for 30–45 minutes. If it’s too cold, it won’t mix well, and you’ll get lumps.
- Grate Your Own Cheese: Pre-shredded cheese has added starch that can mess with how it melts. Freshly grated cheese gives you that perfect creamy finish.
- Mix Cheese and Cream First: Blending the cheeses, sour cream, and ranch seasoning before adding the chicken makes sure everything is super smooth.
- Rotisserie Chicken is a Time Saver: It’s packed with flavor and saves you time. Just shred it up, and you’re good to go.
- Crisp the Bacon Well: A good crunch from the bacon adds texture that cuts through the creamy dip—don’t skip this.
- Watch for Bubbling Edges: The dip is ready when it’s bubbling around the sides and lightly golden on top—don’t overbake it, or the cheeses will oil up and separate.
- Add Green Onion Right Before Serving: This keeps the flavor bright and the texture fresh. If you add it too soon, it may become soft and dull.
- Serve Hot for the Best Flavor: This dip really hits best when it’s warm and melty. If it cools down, just reheat it before serving.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 15 minutes or until warmed through, or use the microwave in 30-second bursts, stirring each time so it heats evenly.
This crack dip also freezes well. If you want it to last even longer, let it cool completely, then transfer it to a freezer-safe container and freeze it for up to 2 months. Simply thaw it in the fridge overnight and reheat it as usual before serving.
What to Serve With Crack Chicken Dip
This dip pairs well with all kinds of dippers—think sturdy tortilla chips, pretzel bites, sliced baguette, or fresh veggie sticks like celery and carrots.
It also works great spooned into sliders, spread on toast, or even stuffed into baked potatoes if you’re feeling extra.
More Easy Recipes for You to Try at Home
I’ve got plenty more creamy, easy, crowd-pleasing recipes you’ll find worth checking out:
