Crack Dip

5 from 3 votes

Crack Dip is addictively delicious! Made with a Ranch flavored creamy base, with bacon, cheese, and chives mixed in, this crowd-pleasing dish is always a huge hit.

Prep Time15

Chill Time1

Total Time1 15

Course: Appetizer, condiment

Cuisine: American

Servings: ½ cup servings

Calories: 681kcal

Author: Jennifer Fishkind

Ingredients

8 ounces (or 226g) cream cheese softened
1½ cups sour cream
1 ounce (or 28g) dry ranch dressing mix (I used Hidden Valley Ranch brand)
½ teaspoon fresh cracked black pepper
2 cups freshly shredded mild cheddar cheese (divide 1 ½ cups for body of dip and ½ cup for garnish)
¾ cup cooked and crumbled bacon (I used the Great Value brand. Divide ½ cup for body of dip and ¼ cup for garnish)
½ cup thinly sliced green onions (divide ¼ cup for body of dip and ¼ cup for garnish)

Instructions

Add the softened cream cheese to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium low speed to mix the cream cheese for 1 - 1 ½ minutes until smooth.
8 ounces (or 226g) cream cheese
Add the sour cream, dry ranch dressing mix and cracked black pepper. Continue to mix with the handheld mixer on medium speed just until well incorporated.
1½ cups sour cream, 1 ounce (or 28g) dry ranch dressing mix, ½ teaspoon fresh cracked black pepper
Lower the mixer speed to low and add in the 1 ½ cups freshly shredded mild cheddar cheese, ½ cup crumbled bacon and ¼ cup thinly sliced green onions. Mix just until combined.
2 cups freshly shredded mild cheddar cheese, ¾ cup cooked and crumbled bacon, ½ cup thinly sliced green onions
Cover tightly with plastic wrap, or transfer to an airtight container with a lid and chill in the refrigerator for 1 hour.
When you are ready to serve, sprinkle the top of the dip with the remaining shredded cheddar cheese, crumbled bacon and thinly sliced green onions. Serve with crackers or fresh vegetables. Store any leftover in an airtight container in the refrigerator for up to 5 days.

Video

Notes

Storage:

To Store: Store any leftover in an airtight container in the refrigerator for up to 5 days.

Tips:

Make With More Mix Ins: Feel free to customize your crack dip with your favorite mix-ins and flavors. Stir in some rotel, corn kernels, chopped chicken, fresh herbs, or any other seasonings.
Crack Dip With A Kick: You can add some heat to your appetizer by mixing in jalapeños, chilies, hot sauce, or other spices.
Bake Until Bubbly: While I love a cold dip during warm weather days, you can also serve it as a hot dish. Bake at 400°F for 20 minutes or until hot and bubbly.

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