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To make the homemade ranch powder, combine the buttermilk powder, dry parsley, garlic powder, onion powder, and dry dill in a small bowl. Whisk all ingredients together until equally mixed. Set aside.

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the softened cream cheese, sour cream, kosher salt, and black pepper. Mix until smooth.

Add 1/4 cup of the prepared ranch powder to the cream cheese mixture and mix well. Taste and add more ranch seasoning if desired.

Add the chopped and crisped bacon to the mixture.

Add 3/4 pound of the shredded Havarti cheese and 1/4 pound of the shredded cheddar cheese to the mixture. Reserve a small amount of the shredded cheese for topping the dip.

Add the pulled rotisserie chicken meat to the bowl.

Stir in the sliced chives (or green onion).

Mix all ingredients thoroughly until well combined.

Transfer the mixture into an oven-safe pan or casserole dish. Use a rubber spatula to scrape all the mixture from the bowl.

Sprinkle the reserved shredded cheese on top of the dip.

Bake in the preheated 375°F (190°C) oven for about 30 minutes, or until hot, bubbly, gooey, and cheesy. If a golden color is desired, bake for an extra 5-10 minutes.

Garnish with additional chives and fresh parsley before serving. Serve immediately with your favorite dippers, such as sliced bread, crackers, or vegetable sticks.


To make the homemade ranch powder, combine the buttermilk powder, dry parsley, garlic powder, onion powder, and dry dill in a small bowl. Whisk all ingredients together until equally mixed. Set aside.

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the softened cream cheese, sour cream, kosher salt, and black pepper. Mix until smooth.

Add 1/4 cup of the prepared ranch powder to the cream cheese mixture and mix well. Taste and add more ranch seasoning if desired.

Add the chopped and crisped bacon to the mixture.

Add 3/4 pound of the shredded Havarti cheese and 1/4 pound of the shredded cheddar cheese to the mixture. Reserve a small amount of the shredded cheese for topping the dip.

Add the pulled rotisserie chicken meat to the bowl.

Stir in the sliced chives (or green onion).

Mix all ingredients thoroughly until well combined.

Transfer the mixture into an oven-safe pan or casserole dish. Use a rubber spatula to scrape all the mixture from the bowl.

Sprinkle the reserved shredded cheese on top of the dip.

Bake in the preheated 375°F (190°C) oven for about 30 minutes, or until hot, bubbly, gooey, and cheesy. If a golden color is desired, bake for an extra 5-10 minutes.

Garnish with additional chives and fresh parsley before serving. Serve immediately with your favorite dippers, such as sliced bread, crackers, or vegetable sticks.
