Cheesy Ranch Chicken Dip
Perfect as an after-school snack or as an appetizer at your next gathering, this cheesy ranch chicken dip with crumbled bacon and jalapenos is dangerously addicting.
Ingredients
- 1 lb. chicken breasts, Smart Chicken, boiled and shredded
- 8 ounces low fat cream cheese
- 1 ounce ranch seasoning, 1 (1-ounce) packet
- 1.5 cups light sour cream
- 1.5 cups shredded cheddar cheese, plus extra for the top
- ½ - ¾ cup bacon, cooked and crumbled
- 1 tablespoon jalapeno, thinly sliced
Equipment
- 1 pot
- 1 cast iron pan
- 1 skillet
Instructions
- Preheat the oven 350 degrees. Spray a cast iron pan with avocado oil cooking spray. Set aside.
- Boil a pot of water and chicken broth (50/50) and boil the chicken. Takes roughly 15-20 minutes to ensure the chicken is cooked through. Drain off the water. Shred the chicken with two forks or a hand mixer. Set aside.In a large mixing bowl, combine cream cheese, ranch seasoning, shredded cheddar cheese, light sour cream, and shredded chicken. Mix well. Add the mixture to the prepared cast iron pan and spread it evenly. Top with a touch of shredded cheddar and bake for 20-25 minutes.
- While the dip is baking, fry off some bacon and chop it into crumbles. Add the crumbles on top of the hot dip along with some thinly sliced jalapeno. Serve hot.
Nutrition
Serving: 1serving, Calories: 410kcal, Carbohydrates: 8g, Protein: 21g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 102mg, Sodium: 630mg, Potassium: 392mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 547IU, Vitamin C: 3mg, Calcium: 256mg, Iron: 0.3mg