September 23, 2023Review Recipe
Table of Contents
We are obsessed with the flavors of this loaded crack dip, it’s so addictive! Creamy cream cheese, tangy ranch, and crispy bacon come together with a handful of other simple ingredients for a cold appetizer that is bursting with flavor.
Crack Dip Ingredients
This crack dip is a creamy and irresistible treat that balances herbed flavors with the richness of cream cheese and sour cream.
The addition of Mexican cheese, green onions, Rotel tomatoes, Southwest corn, and crumbled bacon creates a delightful fusion of smoky, cheesy, and slightly spicy notes.
- 1 (8-ounce) package of cream cheese, softened
- 1 (16-ounce) container of sour cream
- 1 packet of dry Ranch dressing
- 2 cups of shredded Mexican cheese
- 1 cup of green onions, chopped
- 1 (10-ounce) can of Rotel, drained
- 1 (5.25-ounce) can of Southwest corn, drained
- 4 strips of cooked bacon, crumbled
- chives, chopped
Substitutions And Additions
MIX-INS: There are a lot of variations you can make to this creamy bacon cheddar ranch dip.
Some folks like to add in a jalapeño or hot sauce for an extra spicy kick. I have a friend who adds in dill as well. A
Avocado or guacamole would be another great option. You could make it with sausage or chicken as well.
CHEESE: Any type of cheese would be delicious in this great dip. Try Colby jack cheese, sharp cheddar cheese, or what about a jalapeño-infused cheese for a little kick?
RANCH DRESSING MIX: Experiment with different seasoning blends to put your spin on this dip. Try a homemade ranch seasoning mix for a more customized flavor profile, or use a spicy ranch mix for an extra kick.
You can even go bold by substituting with a taco seasoning mix for a Tex-Mex twist. Just remember to adjust the quantity to your preferred taste.
SOUTHWEST CORN: Sweet corn kernels work wonderfully if you can’t find Southwest corn.
To elevate the sweetness, try fire-roasted corn for a smoky undertone. For a spicier kick, go for canned corn with diced jalapeños.
ROTEL TOMATOES: If you prefer less heat, consider substituting Rotel with diced tomatoes or a can of mild diced green chilies.
For added flavor, roasted red peppers can be a savory alternative that complements the creamy base.
How To Make This Crack Dip Recipe
All of the ingredients get mixed together in a bowl, ready to serve to friends and family in no time.
This easy dip recipe can be made a day ahead of time. The longer it stays in the refrigerator, the more ﬂavorful the dip will become.
STEP ONE: In a large bowl, add eight ounces of softened cream cheese, 16 ounces of sour cream, and the dry ranch seasoning mix.
Stir with a wooden spoon until well combined.
Make sure your cream cheese is at room temperature or you will end up with lumps in your dip.
STEP TWO: Next, add in all remaining ingredients, except for the chives. Stir to combine.
STEP THREE: Cover with plastic wrap and refrigerate for one hour. Top with chopped chives, add an extra sprinkle of bacon bits, and serve with tortilla chips.
I serve this cold, but some folks prefer it baked and served warm. If you make it hot, you could keep it warm in your slow cooker until you’re ready to serve. The flavor is award-winning any way you serve it.
How To Serve
Truly this stuff is so good you might just want to sit and eat it with a spoon!
Take your snack game to the next level by using the dip as a nacho topping. Layer tortilla chips with the dip, shredded lettuce, diced tomatoes, jalapeños, and a sprinkle of more cheese. Pop it in the oven until everything’s bubbly and golden.
Elevate your baked potatoes by slathering them with this flavorful dip. Bake or microwave your spuds until tender, then split them open and fill them with a generous dollop of dip.
Now that you’ve indulged in the deliciousness of our ranch crack dip, let’s talk about how to store any leftovers or prep ahead for your next craving.
MAKE AHEAD: Simply follow the recipe up to the point of baking, and then cover your dip tightly with plastic wrap or aluminum foil.
Store it in the refrigerator until you’re ready to bake it.
IN THE FRIDGE: Store leftovers of this amazing dip in a sealed container for up to a week.
IN THE FREEZER: We don’t recommend freezing this corn crack dip as the cream cheese, and sour cream may separate and alter the creamy texture.
Why We Love This Recipe
We adore this dip for so many reasons, such as:
IRRESISTIBLE CREAMINESS: The combination of cream cheese and sour cream creates a luxuriously creamy base that’s simply addictive.
BURST OF FLAVOR: The Ranch dressing mix adds a burst of tangy and herby flavor that keeps you coming back for more. It’s a winning combination of spices that elevate the dip.
PLENTY OF PAIRING OPTIONS: This dip is incredibly versatile, pairing wonderfully with a range of dippers, from chips and veggies to baked potatoes and nachos.
Bacon crack dip is a creamy, delicious appetizer that is made with sour cream, cream cheese, ranch, cheese, and loads of bacon. It’s totally addictive and delicious. The entire recipe will take less than five minutes to make with only a few basic ingredients.
FREQUENTLY ASKED QUESTIONS
This delicious dip can be made a day ahead of time. The longer it stays in the refrigerator, the more ﬂavorful the dip will become.
This creamy dip would not freeze well, as the cream cheese and sour cream would not thaw well.
You could add cooked chicken or sausage for added protein in this yummy dip.
More Recipes You’ll Love
- Best Ever Cheese Dip
- Hot Crab Dip
- Bacon Cheddar Cream Cheese Dip
- Crab Rangoon
- Creamed Corn
- Queso Dip
- White Queso Dip
- Imitation Crab Dip
- Jalapeno Popper Dip
- Chili Cheese Dip
- 8 ounces cream cheese, softened
- 16 ounces sour cream
- 1 packet dry ranch dressing
- 2 cups Mexican cheese, shredded
- 1 cup green onions, chopped
- 10 ounces Rotel, drained
- 5.25 ounces southwest corn, drained
- 4 strips bacon, cooked and crumbled
- chives, chopped
- In a large bowl, add 8 ounces of softened cream cheese, 16 ounces of sour cream, and dry ranch mix. Stir until well combined.
- Add in all remaining ingredients, except for the chives. Stir to combine.
- Cover with plastic wrap and refrigerate for 1 hour. Top with chopped chives and serve with tortilla chips.
- This easy dip recipe can be made a day ahead of time. The longer it stays in the refrigerator, the more ﬂavorful the dip will become.
- Make sure your cream cheese is at room temperature so that you don’t end up with lumps in the dip.
- I serve this cold, but some folks prefer it baked and served warm. If you make it hot, you could keep it warm in your slow cooker until you’re ready to serve. The flavor is award-winning any way you serve it.