Description
Rich, smoky, and cheesy, this Smoked Chicken Bacon Ranch Dip is the perfect party appetizer that everyone will love.
Ingredients
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1 lb boneless, skinless chicken thighs
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1 tbsp BBQ rub
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8 slices bacon, cooked and crumbled
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8 oz cream cheese, softened
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2 cups cheddar cheese, hand-shredded
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½ cup Ranch dressing
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3 green onions, sliced
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1 tsp salt
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½ tsp black pepper
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2 cups chicken broth
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2 eggs, beaten
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2 tbsp fresh parsley, chopped
Instructions
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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. -
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. -
Mix the base
In a large bowl, combine softened cream cheese, Ranch dressing, salt, pepper, and chicken broth. Whisk until smooth. -
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. -
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. -
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