Preparation
1. In a pan over medium-high heat, cook the
bacon until crispy. Drain the chopped on a paper towel-lined plate. Set aside.
2. In a mixing bowl, whisk together the sour cream, cream cheese, and ranch dip mix. Set aside.
3. Assemble the dip in a glass serving dish by spreading the ranch mixture evenly on the bottom.
4. Top in layers starting with the chopped chicken, shredded lettuce, diced tomatoes, chopped eggs, green onion, corn kernels, chopped bacon, and bleu cheese crumbles. Let sit in the refrigerator for 30 minutes up to 2 hours before serving.
5. Enjoy with club crackers.
