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Chicken Ranch Dip

Creamy, cheesy, and filled with tender chicken, this Chicken Ranch Dip is the ultimate party appetizer that everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 tablespoon avocado oil or olive oil
  • 1 pound chicken tenderloins
  • 1 ounce packet ranch seasoning mix, divided
For the dip base
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped chives or green onions
  • 1 1/2 cups shredded Italian cheese blend, divided

Method
 

Preparation
  1. Heat a tablespoon of oil in a skillet over medium heat. While the pan heats, coat chicken tenderloins with about a third of the ranch seasoning.
  2. Cook chicken in the hot skillet in a single layer for about 4 to 5 minutes per side until golden brown and fully cooked (165°F internal temperature).
  3. Set cooked chicken aside on a cutting board to cool, then dice into small, bite-sized pieces.
Mixing the Dip
  1. In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, and chopped chives.
  2. Add diced chicken, 1 cup of shredded cheese blend, and remaining ranch seasoning. Stir until fully combined.
Baking the Dip
  1. Preheat the oven to 375°F. Lightly grease a cast iron skillet with oil.
  2. Spread the chicken ranch mixture evenly in the skillet and top with remaining 1/2 cup of cheese.
  3. Bake for about 15 minutes until bubbly and edges are lightly golden.
  4. If desired, broil for 1-2 minutes for extra color, watching closely.

Notes

Leftover dip can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or in 30-second bursts in the microwave.