Chicken Bacon Ranch Baked Hummus Dip

5 from 3 reviews


  • 2 teaspoons avocado oil
  • 1 onion, caramelized (optional, see note)
  • 2 green onions, sliced thin
  • 2 cups cooked, shredded chicken (rotisserie chicken works well here)
  • 6 strips bacon, cooked and chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch cayenne pepper (optional)
  • 1 13oz container roasted garlic hummus
  • 1/4 cup shredded cheddar cheese (optional)

Serve with:

  • sliced cucumbers
  • carrot sticks
  • celery sticks
  • cherry tomatoes
  • Van’s Gluten-Free Crackers (We like: Fire-Roasted Veggie, Multigrain, The Perfect 10, Lots of Everything)


  1. Pre-heat oven to 350ºF and place an 8″ oval or similar-sized oven-safe dish on a rimmed baking sheet.
  2. Heat oil in a medium skillet over medium-high heat. When hot, add caramelized onion, green onion, shredded chicken, bacon, garlic, salt, pepper and spices. Cook for 1-2 minutes until crisp and fragrant. Let cool for 5 minutes. Add hummus to combine.
  3. Place hummus mixture into oven safe container and sprinkle with cheddar cheese.
  4. Bake for 20-25 minutes, or until fully heated through and the cheese is melted.
  5. Serve with Van’s gluten-free crackers and vegetable crudité.


We left the caramelized onion as an option as it does add a significant amount of time to the recipe. To caramelize an onion: In a skillet heat 1 teaspoon oil and 1 teaspoon butter and add in diced onion. Let cook over medium-low heat, stirring often, until they cook down and brown, about 30-40 minutes.




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