When I dip you dip we dip… into this warm bowl of greatness. Because bacon makes everything better. As does ranch and cheese!
All you need for this recipe is some Dean’s Ranch dip, a rotisserie chicken, cream cheese, cheddar cheese and bacon! You can prep it ahead of time and bake it when you’re ready to serve, too 🙂
- 1 16 oz container Dean’s Ranch Dip
- 1/2 cup cream cheese
- 1 rotisserie chicken (or 1 cup cooked chicken) chopped
- 1 cup shredded yellow cheddar cheese
- 3 slices thick cut bacon
- 1 slice thick cut bacon
- 1/4 cup shredded yellow cheddar cheese
Preheat oven to 375 degrees.
Heat a pan or griddle on medium-high heat. Add 4 slices of bacon to hot pan/griddle. Cook on both sides until crispy. Remove from the pan and place on paper towels to remove excess grease. Set aside to cool.
Add in cheddar cheese and cream cheese and mix until well combined.
Remove meat from rotisserie chicken and chop into smaller pieces. You may only need one half of the chicken (about 1 cup chopped chicken). Add to bowl with ranch dip.
When bacon is cooled, cut into smaller pieces (approximately 1/4 or 1/2 inch). Add to the dip, saving some for the topping.
Pour dip into a baking dish or skillet. Top with extra cheese and bacon bits and cook until cheese is melted and dip is hot all the way through, about 20 minutes.
Where can you get Dean’s Ranch Dip near you? Check out their store locater: