CHEESY RANCH CHICKEN DIP

This recipe is sponsored by Cache Valley. All opinions are 100% mine. 

Delicious hot Cheesy Ranch Chicken Dip perfect for parties or get-togethers. The flavors are perfect together and it’s so simple to make!

Cheesy Ranch Chicken Dip - Butter With A Side of BreadThe holidays are nearly upon us and I’m so excited to share this fantastic appetizer recipe with you all! This dip was inspired by another popular appetizer recipe we shared with you a while ago, Ranch Chicken Cheese Dip. I baked this version, so it’s served warm with all the melted cheese and fresh bakes rolls~ it’s just fabulous. It’s perfect for parties or casual get togethers. It’s a thicker dip, which makes it less messy and easier to serve.

I made mine with two different varieties of Cache Valley cheese. I love the taste of their cheeses and I always have some on hand for cooking. Cache Valley Dairy has always used high quality ingredients in their products and that comes through in the taste of the final result! I think I’ll make this dip again and top it with slices of gouda cheese- yum!

Follow Cache Valley Dairy on Facebook to see even more fantastic recipes with cheese!

Cheesy Ranch Chicken Dip

  • 14 pre-made frozen rolls, thawed*
  • 1 8-oz block cream cheese
  • 1 1-oz envelope Ranch dressing mix
  • 2 cups shredded chicken
  • 1/4 cup milk
  • 3 slices cooked & diced bacon
  • 1 1/4 cup Cache Valley shredded Colby & Monterey Jack cheese
  • 1 1/4 cup Cache Valley shredded Mozzarella cheese

Arrange rolls around the outside of a greased warm 10″ skillet. Place a bowl in the middle as a way to hold the rolls in place, if desired. Cover and set in a warm place to rise for 30 minutes. Preheat oven to 350 degrees F.

Chop shredded chicken and toss with 1/4 cup milk. Combine the cream cheese and Ranch dressing mix and mix well. Add in chicken, bacon and 1 cup of each of the cheeses. Stir to combine; mixture will be thick.

After the rolls have risen, transfer the chicken mixture to the center of the skillet and smooth into a round shape in the middle of the skillet, pressing mixture to the edges of the rolls. Sprinkle remaining 1/4 cup of each cheese on top.

Bake for 25 minutes, until rolls are golden brown. Serve immediately. I like to serve mine with cocktail forks nearby for guests to serve some of the cheesy chicken dip onto the hot rolls with.

*To thaw rolls quickly, place on a plate sprayed with non-stick spray and microwave on defrost for 1 minute. If you’re not sure how to use your defrost option, you can microwave for 15 seconds, turn each roll over, then microwave another 15 seconds and proceed with the recipe.

Cheesy Ranch Chicken Dip - Butter With A Side of Bread Cheesy Ranch Chicken Dip - Butter With A Side of Bread

Cheesy Ranch Chicken Dip - Butter With A Side of Bread Cheesy Ranch Chicken Dip - Butter With A Side of Bread

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CHEESY RANCH CHICKEN DIP
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • 14 pre-made frozen rolls, thawed*
  • 1 8-oz block cream cheese
  • 1 1-oz envelope Ranch dressing mix
  • 2 cups shredded chicken
  • ¼ cup milk
  • 3 slices cooked & diced bacon
  • 1¼ cup Cache Valley shredded Colby & Monterey Jack cheese
  • 1¼ cup Cache Valley shredded Mozzarella cheese
Instructions
  1. Arrange rolls around the outside of a greased warm 10" skillet. Place a bowl in the middle as a way to hold the rolls in place, if desired. Cover and set in a warm place to rise for 30 minutes. Preheat oven to 350 degrees F.
  2. Chop shredded chicken and toss with ¼ cup milk. Combine the cream cheese and Ranch dressing mix and mix well. Add in chicken, bacon and 1 cup of each of the cheeses. Stir to combine; mixture will be thick.
  3. After the rolls have risen, transfer the chicken mixture to the center of the skillet and smooth into a round shape in the middle of the skillet, pressing dip to the edges of the rolls. Sprinkle remaining ¼ cup of each cheese on top.
  4. Bake for 25 minutes, until rolls are golden brown. Serve immediately, I like to serve mine with cocktail forks nearby for guests to serve some of the cheesy chicken dip onto the hot rolls with.
  5. *To thaw rolls quickly, place on a plate sprayed with non-stick spray and microwave on defrost for 1 minute. If you're not sure how to use your defrost option, you can microwave for 15 seconds, turn each roll over, then microwave another 15 seconds and proceed with the recipe.

 

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