ranch

Cheesy Bacon Ranch “Crack” Dip

/ Jodi / 43 Comments

Cheesy Bacon Ranch “Crack” Dip.

It’s party food time of year!

Time for dips and spreads, puffs and cups, hors d’oeuvres and crudites, balls and logs… Time for bits and bites in every color and shape and flavor.

When you are looking for an easy, crazy addictive, crowd-pleasing recipe, give this warm, cheesy, bacony, ranchy dip a go.

It’s sure to be a hit!

Cheesy Bacon Ranch Crack Dip

Ingredients:

  • 8 oz cream cheese, softened (I used 1/3 Less Fat)
  • 16 oz. sour cream (I used Light)
  • 2 cups cheddar cheese, shredded
  • 1 lb. bacon, cooked crisp and crumbled
  • 1/2 cup thinly sliced green onions (reserve a few for garnish)
  • 2 Tbsp. (or one 1oz. envelope) Ranch Dressing mix

Directions:

Preheat oven to 400 degrees F.

Combine all ingredients in bowl, reserving a bit of cheddar cheese and a few green onion slices for garnish.

Transfer dip to a pretty oven-proof serving bowl, fand back 20-25 minutes, uncovered until browned and bubbly.

Remove from oven, and immediately garnish with reserved shredded cheddar cheese and green onions.

Serve warm with tortilla chips, pretzel sticks, carrot or celery sticks, crackers, or your favorite dipper.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Shredded Bacon Ranch Chicken in the Crockpot

/ Jodi / 47 Comments

Shredded Bacon Ranch Chicken Sandwich

Another winner of a chicken dinner recipe to share today.

Anyone who knows me or has followed here for very long knows I love chicken.  It is so versatile, and I love finding ways to throw it in the crockpot in the morning, forget about it all day, and have a yummy dinner.

This one is so easy and very versatile too.   We made it into sandwiches, but it would be really delish served over noodles or rice too.  You could throw it in a tortilla wrap or even make a quesadilla with it.

Make a big batch and serve it several ways or freeze some for a “rainy” or busy day.

Shredded Bacon Ranch Chicken Sandwich 2

Shredded Bacon Ranch Crockpot Chicken

Ingredients:

  • 3 lb bag frozen chicken breasts
  • 2 blocks of cream cheese (I used 1/3 Less Fat Neufchatel cheese)
  • 1 envelope of Hidden Valley Ranch Powdered Dressing Mix
  • 1 lb bacon

Directions:

Place frozen chicken breasts in crockpot.  Place cheese and ranch dressing mix on top.

Cut bacon into small pieces and partially cook in skillet to render off most of the fat.  Drain fat and pat bacon bits dry.  Add to crockpot.  Turn on High and let cook for 6-8 hours.  Shred chicken with a fork and stir into sauce.  Let cook for a bit longer for chicken to soak in sauce and blend.

Serve as a sandwich on your favorite roll and top with dill pickle slices or banana pepper rings, or serve over noodles or rice, wrap in a tortilla or create a quesadilla.

Enjoy!

Cheers & Hugs,
Jodi