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We are winding down on Sunday football games so it was time to try a new dip. Usually, I just make buffalo chicken dip, but we were in the mood for something else. My family absolutely loves when I make crack chicken noodle soup, so I decided to convert it to a dip and enjoy it with tortilla chips. If you wanted to go a little more on the healthier side you could eat the warm crack chicken dip with fresh veggies.
Ingredients Needed for Warm Crack Chicken Dip
- 16 oz of sour cream
- 8 oz of softened cream cheese
- 2 cans of cooked chicken breast or 24 oz.
- 2 cups of shredded chedder cheese
- 1 packet of ranch seasoning or 3 tablespoons
- 1 cup of real bacon bits
Combine all of the above-listed ingredients in a mixing bowl. Next, you want to spray cooking oil in a baking dish and bake at 400 for 25 minutes uncovered or until bubbling. I used a 7×10 baking dish and it worked perfectly.
After the warm crack chicken dip is finished baking, allow it to sit for a little bit before eating. That helps it set up more, plus you won’t burn your mouth while devouring it.
This dip is actually very filling, so a little bit can go a long way. Now, let’s just hope the Steelers finish strong today like this dip did.