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chicken bacon ranch queso in a pan

Chicken Bacon Ranch Queso Dip

The ultimate game day dip loaded with chicken, bacon, ranch, and melty cheese.
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Ingredients
  

Queso Base:

  • - 1 lb Velveeta cheese cubed
  • - 1 cup shredded Monterey Jack cheese
  • - 1 cup shredded sharp cheddar cheese
  • - 1 cup heavy cream
  • - 1 can 10 oz Rotel tomatoes with green chilies, drained
  • - ½ cup ranch dressing

Chicken:

  • - 1 lb boneless skinless chicken breasts or thighs, diced
  • - 1 tablespoon olive oil
  • - 1 teaspoon garlic powder
  • - 1 teaspoon onion powder
  • - ½ teaspoon smoked paprika
  • - ½ teaspoon salt
  • - ½ teaspoon black pepper

Bacon & Toppings:

  • - 6-8 slices thick-cut bacon cooked and chopped
  • - 2 jalapeños diced (seeded for mild heat)
  • - 2-3 garlic cloves minced
  • - ½ cup green onions thinly sliced
  • - ¼ cup fresh cilantro chopped (optional)

Instructions
 

  • Cook bacon in cast-iron skillet until crispy, remove and chop. Leave 1 tbsp bacon fat in skillet.
  • Season diced chicken with spices, cook in bacon fat 6-8 minutes until golden and cooked through. Remove and set aside.
  • Reduce heat to medium-low, add cheeses and cream to skillet. Stir until smooth and melted.
  • Stir in Rotel, ranch, garlic, jalapeños, and half the green onions until combined.
  • Fold in cooked chicken and most of the bacon, simmer 2-3 minutes until heated through.
  • Garnish with remaining bacon, green onions, and cilantro. Serve hot with chips.

Notes

- Use cast iron for best heat retention and flavor
- Cook chicken and bacon ahead for easier party prep
- Keep warm on low heat or warming tray during serving
- Can substitute rotisserie chicken to save time