This recipe for Chicken Ranch Dip, made with canned chicken, cream cheese, dry ranch dressing, scallions, and parsley, is so easy to make you will feel like a rock star in the kitchen. It’s also an excellent appetizer or snack to whip up for your family or guests.
Sometimes called Chicken Cream Cheese Ranch Dip, this tasty dip recipe with cream cheese is a crowd favorite and only takes five minutes to put together. My guess is you probably already have everything you need sitting in your pantry and fridge right now.
Since it’s so quick to prepare and has such a short ingredient list, it’s a wonderful addition to your game day, Super Bowl, or holiday party menus. It’s also a flavorful snack, and I’ve been known to eat it with crackers for a quick lunch or even dinner.
Here’s what’s in it:
As promised, there are only a few ingredients:
- Chicken – is the star of this creamy dip. You can use leftover cooked chicken or canned chicken.
- Cream cheese – which acts as the base, provides its characteristic creaminess and adds a mild tang.
- Dry Ranch Salad Dressing or Dips – is the ultimate in convenience foods; this dry mix gives this dip the herby ranch flavor that makes it so tasty.
- Scallions – provide a mild onion flavor.
- Parsley – besides lending its fresh earthy taste, it also gives the dip a nice pop of color.
Here’s how to make it:
- Gather the ingredients.
- Add the chicken, softened cream cheese, ranch seasoning mix, scallions, and parsley to the bowl of your food processor, fitted with a steel blade.
- Pulse until everything is mixed well and the mixture is fairly smooth.
- Serve cold or at room temperature with crackers.
Frequently asked questions:
What to serve it with?
I like to serve this dip with Triscuits, but you can use any sturdy crackers or veggies you have on hand. Crunchmaster makes some really good crunchy gluten-free crackers that go great with it as well.
How to store it?
Chicken Ranch Dip will keep well covered in your refrigerator for three to four days.
Are there any variations?
Try adding several tablespoons of buffalo wing sauce to make Buffalo Chicken Ranch Dip, or you can add about a quarter of a cup of chopped celery to add a bit of crunch.
Sharon’s Expert Tips:
- You can substitute leftover chopped cooked chicken for the canned chicken. You will need about one cup.
- To soften the cream cheese, leave it on the counter for about an hour before blending. Or, remove the wrapper and place it in a microwave for about 30 seconds. The biggest cause of lumpy cream cheese in dips is not making sure the cream cheese has softened before blending it with other ingredients.
- No scallions or parsley? No worries, make this dip anyway; it’s still delicious!
- If you use canned chicken, be sure to drain it before adding it to the food processor.
Related appetizer recipes:
If you want more ideas for winning party appetizers, check out these popular recipes on my blog: Smoked Queso Dip, Quick and Easy Hanky Pankies, Blackened Shrimp, Southern Pimento Cheese, Redneck Caviar Dip, Sausage Bread, Crispy Buffalo Shrimp, Easy Southern Boiled Peanuts, Skillet Macho Nachos, and Buffalo Wings.
Need more menu ideas, check out all of my appetizer recipes here.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
Special thanks to my friend Courtney Glazier for sharing this recipe with me several years ago so I could share it with you!
Chicken Ranch Dip Recipe
Ingredients
- 8 ounces canned chunk white chicken breast, drained or one cup leftover cooked chicken, cut up
- 8 ounces cream cheese softened
- 1 ounce Ranch dry salad dressing and seasoning mix or one package
- 3 scallions finely minced
- 1 tablespoon fresh parsley minced
- Crackers or Veggies for serving
Instructions
- Put the drained chicken, softened cream cheese, Ranch dry salad dressing mix, scallions, and parsley in a food processor fitted with a steel blade.
- Pulse until all ingredients are mixed well and the mixture is smooth.
- Serve with crackers or veggies for dipping
Notes
Nutrition
**I originally posted this recipe on January 15, 2016. It was republished on May 22, 2021, with new photos, the addition of a FAQ section, and expanded directions and tips. There are no changes to the original recipe.
Could this recipe be made without a food processor – i.e. with an electric mixer (egg beater)?
Yes, although a food processor chops the chicken up really finely so you will want to chop it up pretty small before mixing everything. It will be just be a little chunky but the taste will be the same. Hope you enjoy it!
Recipe is delicious as is. I also like to add finely chopped celery, 1/2 cup mayo, juice of 1/2 lemon. I finely shred 2 cooked chicken breast.