Cook and cool the bacon before crumbling it into small pieces. Chop the cooked chicken into bite-sized pieces. Rotisserie chicken is my favorite shortcut because it saves time, but leftover grilled chicken, roasted chicken, chicken breasts, or chicken thighs all work well.
In a large mixing bowl or mixer, combine the softened cream cheese, sour cream, and mayonnaise until completely smooth.
Mix in the ranch seasoning and fresh lemon juice until everything is evenly combined.
Gently fold in the chopped chicken until every piece is coated.Next, stir in the bacon, shredded cheddar cheese, and green onions. Mix just enough to combine while keeping plenty of texture throughout the dip. Cover and refrigerate the dip for at least one hour before serving. Chilling allows all of the flavors to blend together and gives the dip its best texture.Top with extra bacon, shredded cheddar cheese, or sliced green onions just before serving if you'd like.
