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Smoked Chicken Bacon Ranch Dip

Smoked Chicken Bacon Ranch Dip


  • Author: Sarah White

Description

Rich, smoky, and cheesy, this Smoked Chicken Bacon Ranch Dip is the perfect party appetizer that everyone will love.


Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs

  • 1 tbsp BBQ rub

  • 8 slices bacon, cooked and crumbled

  • 8 oz cream cheese, softened

  • 2 cups cheddar cheese, hand-shredded

  • ½ cup Ranch dressing

  • 3 green onions, sliced

  • 1 tsp salt

  • ½ tsp black pepper

  • 2 cups chicken broth

  • 2 eggs, beaten

  • 2 tbsp fresh parsley, chopped


Instructions

  1. Season and smoke the chicken
    Rub the chicken thighs with BBQ rub and smoke them at 225°F for about 1.5–2 hours, or until internal temperature reaches 165°F. Once done, shred the chicken and set aside.

  2. Cook the bacon
    While the chicken smokes, cook bacon until crispy. Drain on paper towels, then crumble into pieces. Reserve some for garnish if desired.

  3. Mix the base
    In a large bowl, combine softened cream cheese, Ranch dressing, salt, pepper, and chicken broth. Whisk until smooth.

  4. Add eggs and cheese
    Stir in the beaten eggs, shredded cheddar, green onions, parsley, shredded chicken, and most of the bacon. Mix until fully incorporated.

  5. Bake the dip
    Preheat oven to 375°F. Pour the dip mixture into a greased baking dish. Bake uncovered for 25–30 minutes or until bubbling and golden on top.

  6. Serve hot
    Garnish with reserved bacon, extra green onions, or more parsley. Serve with tortilla chips, toasted bread, or veggie sticks.

Notes

For best results, use freshly shredded cheddar—it melts more smoothly than pre-packaged versions.

Use smoked chicken for maximum flavor, but rotisserie chicken works in a pinch.

Don’t skip the eggs—they help bind the dip and create a rich, custard-like texture.

Keywords: Smoked Chicken Bacon Ranch Dip