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 freshly shredded cheddar cheese, 1 cup freshly 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.
Video
Notes
Serve crack chicken dip with tortilla chips, crackers, crostini, or celery and carrot sticks!
This dip is great to make 1 day in advance. Follow the recipe through step 4, then refrigerate the dip until you're ready to bake it. Add about 5 minutes to the baking time if baking from cold.
Storage: Store crack chicken dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.