This simple and quick creamy crack dip has a ton of flavor and is the perfect cold appetizer to serve at a game day party.
- 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.
TIP: This easy dip recipe can be made a day ahead of time. The longer it stays in the refrigerator ahead of time, the more ﬂavorful the dip will become.
TIP: Make sure your cream cheese is at room temperature so that you don't end up with lumps in the dip.
TIP: 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.
Calories: 240kcalCarbohydrates: 7gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 414mgPotassium: 189mgFiber: 1gSugar: 3gVitamin A: 700IUVitamin C: 4mgCalcium: 182mgIron: 1mg