Lightened-Up Chicken Bacon Ranch Dip

This lightened-up chicken bacon ranch dip is so delicious, it does not taste lightened-up whatsoever. Whether you are serving this as an appetizer for a crowd or making it for meal prep, this one is sure to please. Cooked shredded chicken breast, cheddar cheese, crispy bacon, scallions and ranch flavor this decadent-tasting dip. I recommend serving this delicious dip with carrots, chips, crackers, or mini pitas for dipping. You can also put this delicious dip on a wrap or bread to make a sandwich. Any way you slice it, this recipe i a crowd pleaser, and you'd never expect it to be a lighter recipe.

Course appetizer, dinner, lunch

Cuisine American

Keyword bacon ranch chicken

Prep Time 5

Cook Time 50

Servings

Calories 180kcal

Author Steph

Equipment

sheet pan
casserole dish
stand mixer or hand mixer

Ingredients

1 lb chicken breast boneless skinless
olive oil spray
kosher salt and pepper
6 slices center cut bacon used: Oscar Mayer brand
1 cup plain non-fat Greek yogurt used: Fage
1/4 cup reduced fat cream cheese used: Philadelphia 1/3 less fat
1.5 cups fat free cheddar cheese used: Kraft
2 tsp ranch seasoning used: Hidden Valley
4 scallions chopped

Instructions

Preheat the oven to 400F.
Line a sheet pan with parchment paper.
Spray the parchment paper with olive oil spray and place the chicken breasts on the parchment paper.
Spray the chicken with more olive oil spray, and then season the chicken with salt and pepper.
On the other side of the baking sheet, add the 6 slices of center cut bacon.
Roast the chicken and bacon at 400F for a total of 30 minutes. After 20 minutes, take the bacon out if it is fully cooked and place to the side, returning the chicken to the oven for the remainder of the time.
The chicken should be cooked through to 165F, and the bacon should be cooked and crispy.
Set the chicken aside to cool.
You can skip the chicken step, and use rotisserie chicken instead.
Once the chicken is cooked, add it to a stand mixer or a bowl with a hand mixer (including the drippings from the bacon). I use a mixer to shred it very finely (you can do this by hand also, but the mixer gets it very finely shredded).
In a large mixing bowl, combine the yogurt, cream cheese, ranch seasoning and 1 cup of the cheddar cheese (reserve the remaining 1/2 cup cheese) and mix well. Fold in the chicken.
Chop the scallions and add half the scallions to the bowl, reserving the remaining, and stir to combine.
Crumble 4 strips of the bacon into the bowl, reserving the remaining two.
Place the mixture into a baking dish.
Reduce the oven to 350F.
Top with the remaining 1/2 cup of cheddar. Bake for 20 minutes.
Garnish with the reserved crumbled bacon and scallions.

Notes

WW Points:

3 WW points per 1/2 cup portion

Click here to track this recipe in the WW app.

Nutrition