What You’ll Need
- Shredded cooked chicken. Use 2 cups. Short shreds make the dip easier to scoop.
- Cream cheese. Soften one 8-ounce block so it mixes easily with the chicken.
- Dry ranch seasoning. Use one 1-ounce packet straight from the package. If you track carbohydrates, check the label on your ranch mix, as amounts vary by brand.
How to Make Baked Crack Chicken Dip
Stir the ranch seasoning into the softened cream cheese, then fold in the shredded chicken. Spread the mixture evenly in a lightly greased small baking dish.
Bake at 350°F for about 20–25 minutes, until the edges bubble and the center reaches 165°F (74°C). Let it sit for a few minutes before serving so it’s easier to scoop.
What to Serve with Crack Chicken Dip
Serve warm with cucumber rounds, celery sticks, mini bell pepper halves, or Parmesan crisps. The dip is thick and hearty, so choose dippers that can hold a generous scoop.
Low Carb 3-Ingredient Crack Chicken
A warm baked chicken dip with cream cheese and ranch seasoning.
- Bake time — About 20–25 minutes
- Servings — 6
Ingredients
- 2 cups shredded cooked chicken
- 8 ounces cream cheese, softened
- 1 packet (1 ounce) dry ranch seasoning
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a small oven-safe baking dish.
- In a medium bowl, mix the softened cream cheese and dry ranch seasoning. Fold in the shredded chicken until evenly coated.
- Spread the mixture in an even layer in the prepared dish.
- Bake for about 20–25 minutes, until bubbling around the edges and the center reaches 165°F (74°C). Continue baking as needed.
- Let cool for a few minutes, then serve warm with your favorite low-carb dippers.