I can’t get enough of this warm, cheesy, and creamy crack chicken dip! Loaded with shredded chicken, crispy bacon, cream cheese, and ranch seasoning, my oven-baked crack chicken recipe is a total crowd-pleaser. This crack dip comes together in minutes and bakes up bubbly, creamy, and utterly addictive. It’s the perfect game day appetizer!
Oven-Baked Crack Dip with Shredded Chicken
I’m obsessed with all things crack chicken, but when I don’t want to wait on my Crock Pot, I make this oven-baked version instead. This easy crack dip combines just 7 simple ingredients for maximum flavor with minimal effort. Crispy bacon, sharp cheddar, and ranch seasoning add all the flavor I love to this leftover shredded chicken dip, while cream cheese and sour cream make it deliciously creamy. Baking this chicken crack dip in the oven results in the perfect warm, bubbly, cheesy topping that makes dipping irresistible!
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Warm the Chicken For Better Flavor
For a smoother, creamier texture and richer flavor, gently warm your shredded chicken in a little butter or chicken broth before folding it into the dip. This step helps the chicken absorb flavor, prevents it from drying out during baking, and ensures every bite of your cracked chicken dip is irresistibly moist and cohesive.
Crack Chicken Dip Recipe
Equipment
- Hand Mixer
- 1-Quart Baking Dish
Ingredients
- 8 ounces cream cheese (1 brick, room temperature*)
- 1 cup sour cream (room temperature**)
- 1 ounce ranch seasoning mix (1 packet)
- 8 slices thick-cut bacon (cooked, crumbled, and divided***)
- 3 green onions (sliced, divided)
- 2 cups shredded cheddar cheese
- 1 cup shredded colby jack cheese
- 2 cups shredded cooked chicken (****)
Instructions
- Preheat oven to 350°F. Spray the inside of a 1-quart oven-safe baking dish with nonstick cooking spray; set aside.
- In a large bowl, using a hand mixer, beat the cream cheese until smooth. Add the sour cream and ranch seasoning, mixing well.8 ounces cream cheese, 1 cup sour cream, 1 ounce ranch seasoning mix
- Use a rubber spatula to fold in the bacon and 2 of the green onions, reserving about ¼ cup of each for the top.8 slices thick-cut bacon, 3 green onions
- Fold in 1½ cups of cheddar cheese and ½ cup of the Colby Jack cheese, followed by the shredded chicken.2 cups shredded cheddar cheese, 1 cup shredded colby jack cheese, 2 cups shredded cooked chicken
- Transfer the mixture to the prepared baking dish. Bake for 25 minutes.
- Carefully remove the dish from the oven and sprinkle on the remaining cheeses and bacon, then bake (or broil on low) for another 3-5 minutes, until the cheese is melted and bubbly.
- Top with the remaining green onions. Serve immediately with your favorite dippers.
Notes
- Room temperature ingredients are easier to mix, so let the sour cream and cream cheese sit out for about 30 minutes prior to making this dip.
- I like to gently warm the shredded chicken with a little butter or chicken broth to help it better absorb flavor in the dip, but this is optional.
- Serve crack chicken dip with tortilla chips, crackers, crostini, or celery and carrot sticks!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Crack Chicken Dip in the Oven Step by Step
Prep: Gather the list of ingredients for this baked crack dip recipe. Preheat your oven to 350°F, then spray the inside of a 1-quart oven-safe baking dish with nonstick cooking spray, and set it aside. Bring the cream cheese and sour cream to room temperature for 30-60 minutes before beginning. Cook and crumble the bacon and slice the green onions.
Beat the Cream Cheese: In a large bowl, using a hand mixer, beat 8 ounces (1 brick) of room-temperature cream cheese until smooth. Then add 1 cup of room-temperature sour cream and 1 ounce of ranch seasoning, and mix well.
Add the Bacon and Green Onions: Use a rubber spatula to fold in 8 slices of crumbled cooked bacon and 2 sliced green onions, reserving about ¼ cup of each for the topping. Do not use a hand mixer for this step, or you will break up the bacon too finely and it won’t have a nice texture.
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. I like to gently warm the chicken, but you can also just bring it to room temperature for 15-20 minutes before adding it to take off the chill from the fridge.
Bake the Dip: Next, transfer the cream cheese mixture to your prepared baking dish. Bake crack chicken dip in a 350°F oven for 25 minutes, or until lightly browned. The dip should be 160-165°F internally by this point.
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 baked crack chicken with the remaining green onions. Serve immediately with your favorite dippers!
How to Store, Freeze, 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.
Freezing cream cheese crack dip may alter the texture, but it will still be safe to eat. Freeze the dip in an airtight container for up to 1 month. Allow it to thaw in the refrigerator overnight before reheating.
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