King Ranch Chicken Dip
A creamy baked chicken dip made with tomatillo salsa verde, shredded chicken, Mexican blend cheese, sour cream, and ranch dressing mix—baked until bubbly and topped with scallions or cilantro.
Servings: 16 servings
Ingredients
Ingredients
- 2 1/2 cupscooked shredded chicken use up leftovers
- 2 1/2 cupsshredded Mexican blend cheese divided
- 2 cupssour cream
- 16 ouncetomatillo salsa verde
- 4 ouncechopped green chiles
- 1 packetranch dressing dip mix
- 1 teaspoonground cumin
- Chopped scallions or cilantro for garnish
Instructions
Instructions
- Preheat the oven to 350°F. Set out a 2‑quart baking dish and a large mixing bowl; lightly grease or spray the baking dish if desired.
- Measure and set aside 1/2 cup of the 2 1/2 cups shredded Mexican blend cheese for the topping.
- In the mixing bowl, combine the remaining shredded cheese with 2 1/2 cups cooked shredded chicken, 2 cups sour cream, the 16 ounce tomatillo salsa verde, 4 ounce chopped green chiles, 1 packet ranch dressing dip mix, and 1 teaspoon ground cumin.
- Stir until the ingredients are evenly distributed and the mixture is smooth.
- Pour the mixture into the prepared 2‑quart baking dish and spread it into an even layer.
- Sprinkle the reserved 1/2 cup shredded cheese evenly over the top of the mixture.
- Bake in the preheated 350°F oven for 20–25 minutes, until the top is golden and the dip is bubbling around the edges.
- Remove from the oven and let rest about 5 minutes. Sprinkle with chopped scallions or cilantro and serve with tortilla chips or fresh chopped vegetables.
Equipment
- Oven
- 2-quart baking dish
- Large Mixing Bowl
- Spatula or spoon
Notes
Notes
Low Carb Version:
This chicken dip recipe is low carb and ketogenic friendly without tortilla chips for dipping. Consider using low carb dippers!
Make Ahead:
You can make this dip several days in advance. Refrigerate, then bake right before serving.
Leftovers:
The dip will keep well for u
p to 3-4 days
in the fridge stored in an airtight container (or well wrapped in plastic wrap).
Low Carb Version:
This chicken dip recipe is low carb and ketogenic friendly without tortilla chips for dipping. Consider using low carb dippers!
Make Ahead:
You can make this dip several days in advance. Refrigerate, then bake right before serving.
Leftovers:
The dip will keep well for u
p to 3-4 days
in the fridge stored in an airtight container (or well wrapped in plastic wrap).