Prep time 15 minutes | Cook time 45 minutes
Serves 8 people
Make ahead: This dip can be prepared ahead and refrigerated before cooking.
This chicken bacon ranch dip recipe is a game day favorite, and blending multiple cheeses with sour cream helps keep the texture creamy with tender chicken throughout.
Boneless chicken thighs work especially well because they stay juicy over high heat and bring more flavor than chicken breast. Grilling the chicken directly on the grates adds a lightly charred barbecue flavor, while thick-cut bacon provides a crispy, smoky contrast. Cream cheese, Colby Jack, and ranch dressing melt together to create a creamy base that holds every bite together.
One of the best things about this recipe is that the entire dip comes together in a cast-iron skillet. After cooking the bacon, the same skillet is used to combine the remaining ingredients, keeping the preparation simple while preserving the flavorful bacon drippings. The skillet then goes back onto the grill until the cheese is completely melted and bubbling.
We love serving this dip straight from the skillet while it's still warm. Tortilla chips and toasted baguette slices are ideal for scooping up the hearty mixture, while celery, carrots, or bell pepper slices offer a lighter option. You can also spoon the dip onto baked potatoes, burgers, or toasted rolls to turn leftovers into another satisfying meal.
The recipe is easy to customize. Add diced jalapeños or hot sauce for extra heat, use freshly shredded cheese for smoother melting, or reserve some grilled chicken and crispy bacon for a generous topping. The result is a crowd-friendly appetizer with creamy ranch flavor, smoky grilled chicken, and plenty of bacon in every scoop.
Ingredients
Preparation
1. Preheat your grill to 400° F.
2. Season the chicken thighs with Monument Grills Texas Chicken Rub.
3. Place the chicken directly on the grill grates and cook for approximately 7 minutes.
4. Flip the chicken and cook for an additional 7 minutes until IT reaches 165° F. Remove, cool slightly, then chop or shred.
5. Meanwhile in a cast iron skillet cook the diced bacon until desired crispiness is reached. Remove and set aside.
6. In the same cast iron skillet, combine chopped chicken, bacon, cream cheese, shredded cheese, and ranch dressing. *optionally reserve some chicken and bacon for topping.
7. Close the lid and cook for 30 minutes.
8. Once the cheeses have melted, mix until fully combined.
9. Remove from the grill and top with extra bacon, chicken, and green onions.
10. Serve with crackers, tortilla chips, toasted baguette slices, or veggies.
