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Chicken Bacon Ranch Dip

An image of prepared Chicken Bacon Ranch Dip made with bacon, Swanson® Premium White Chunk Chicken, cream cheese, sour cream, ranch, green onions and Cheddar Jack cheese.
  • prep time: 10 min
  • total time: 41 min
  • serves: 30 people

This keto-friendly Chicken Bacon Ranch Dip recipe got its name because we literally could not stop eating it.  Canned chicken has the perfect tender texture for this creamy dip, blending perfectly with the cheese, ranch dressing and bacon to make an extra hearty dip that's oven ready in 10 minutes.  Baking the chicken bacon cream cheese mixture until it's hot and melty and the top is golden brown means it will look as good as it tastes.  We like Chicken Bacon Ranch Dip served with pretzel chips for dipping, but any of your favorite dippers will work!


  • 12 slices bacon
  • 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 envelope (about 1 ounce) ranch dressing mix or Italian dressing mix
  • 4 green onion, chopped (about 1/2 cup)
  • 1 cup shredded Cheddar Jack cheese (about 4 ounces)


  • Tips

    • You can also serve it cold!  To serve cold, combine ingredients as directed and refrigerate for 30 minutes before serving.
  • Step 1

    Heat the oven to 350°F.  Cook the bacon in a 12-inch skillet over medium heat until crisp.  Drain the bacon on paper towels.  Crumble the bacon.

  • Step 2

    Stir the chicken, cream cheese, sour cream and dressing mix in a bowl.  Stir in the bacon, green onions and shredded cheese.  Spoon the mixture into a 1 1/2-quart baking dish.

  • Step 3

    Bake for 25 minutes or until the dip is hot and lightly browned.  Serve with your favorite dippers.

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