Preheat a 10-inch skillet over medium heat and add some oil. (Note: you can use the same skillet to cook chicken and then bake the dip, just make sure to clean the skillet in between so the dip doesn't get stuck to the skillet.)
Coat the chicken tenders in about 1/3 of ranch seasoning mix, evenly. Cook them, flipping half way through, until golden brown and completely cooked.
Take the chicken out of the skillet and place it onto the cutting board to cool down. Once cooled, dice the tenders into small pieces.
Combine all of the ingredients, including the chicken and remaining ranch seasoning in a mixing bowl. Mix very well, until all evenly combined.(If you wish to have creamier and smoother consistency, you can beat the dip mixture with a hand-held mixer for few seconds.)
Preheat the oven to 375°F and make sure the skillet is clean and lightly greased.
Transfer the dip mixture into the skillet and spread it evenly. Top off with 1/2-1 cup of shredded cheese evenly.
Bake for about 15 minutes, until hot in the center and starts to bubble around the edges. (If you want the cheese to be a little more golden, turn on the broiler on low for 50-60 seconds. Make sure that your rack is not in the top position and if it is, broil for much less time.)
Video
Notes
Double the recipe: You can easily double this recipe, just use a larger skillet. For this dip, I use a 10 inch skillet but if you double the recipe, use a 12-inch skillet or a 9×13 baking dish.
Make it spicy: You can either add some spice yourself using chili peppers and a pinch of cayenne pepper or use a spicy ranch seasoning mix. You can use less spicy peppers like jalapeno or a more spicy pepper like habanero and serrano. And, you can add more or less cayenne pepper (just remember, cayenne pepper is quite spicy, so start with a pinch.)
Storing: You can store this dip in an airtight food storage container in the refrigerator. Properly stored, it should stay fresh for 3-4 days.
Reheating: To reheat this chicken dip, you should do so slowly in the oven. Reheat it in a ceramic or glass casserole pan (or in the original skillet) at 325°F until heated all the way through.