This recipe for Chicken Ranch Dip it's so easy you will feel like a rock star in the kitchen. It's also an excellent appetizer to whip up for your family or guests.
8ouncescanned chunk white chicken breast, drainedor one cup leftover cooked chicken, cut up
8ouncescream cheesesoftened
1ounceRanch dry salad dressing and seasoning mixor one package
3scallionsfinely minced
1tablespoonfresh parsleyminced
Crackers or Veggiesfor 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
I like to serve this dip with Triscuits or Fritos, but you can use any sturdy crackers or veggies you have on hand. Crunchmaster makes some really good crunchy gluten-free crackers that go well with it as well. Ranch Chicken Dip will keep well covered in your refrigerator for three to four days. I don't recommend freezing it. You can substitute leftover 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.If your dip has been refrigerated, remove it about an hour before you plan to serve it to allow it to come to room temperature.