How to make it

  • Instructions
  • Preheat oven to 350 degrees. Cut the cream cheese into chunks and place into a deep dish pie plate. Microwave on low/defrost for about 1 minute to soften. Add the ranch mix, 1/4 cup of mayonnaise and hot sauce; mix. Add the cheeses, stir; add the shredded chicken, stir. Add additional mayonnaise if it is too dry.
  • Bake at 350 degrees for 20 minutes, stir and garnish with sliced green onion and bacon, if desired. Serve on a warming platter with a side dish of mixed crackers, corn chips, Triscuit crackers, tortilla chips or your favorite dipper! Reheat in the microwave if needed.
  • ~Cook's Notes~
  • Tailgate version: Triple and prepare in a disposable aluminum pan. Cover with aluminum foil. Place the pan on a hot grill and heat until bubbly.
  • Crockpot version: Double and combine all ingredients in a microwave safe mixing bowl, except use only half the cheese in the dip, reserving the remaining half. Heat in the microwave for 3 minutes on high, stop, stir and continue heating another 2-3 minutes. Stir and transfer to a crockpot. Heat on low for at least 30 minutes or until needed. Before serving, stir, top with remaining cheese, cover and let heat until cheese on top has melted.
  • Microwave version: Combine ingredients in pie plate and microwave on high for 3 minutes, stir. Microwave another 3 minutes, stirring again. Time will depend on your microwave.
  • Variation: Substitute an envelope of J&D's Bacon Ranch Dressing and Dip Mix for the Hidden Valley Ranch. Can also substitute canned chicken, drained - you'll want a larger sized can of quality chicken.
  • Source:

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  • elgourmand 6 years ago
    I know several dips who don't please any one but this sounds a winner. A bit complicated but nice. RJ
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