Crack Dip
A 10-minute, no-bake crack dip made with crispy bacon, shredded cheese, ranch seasoning, sour cream, and green onion. Serve it cold!
Servings: 8 servings
Ingredients
- 1 (16-ounce) container sour cream
- 1 (8-ounce) package softened cream cheese
- 1 (1-ounce) packet ranch dressing mix
- 1 cup cooked and chopped bacon
- 1 ½ cups shredded cheddar cheese
- ¼ cup chopped green onions
Instructions
- In a large bowl, mix together 1 (16-ounce) container sour cream, 1 (8-ounce) package softened cream cheese, and 1 (1-ounce) packet ranch dressing mix using an electric hand mixer.
- Fold in 1 cup cooked and chopped bacon, 1 ½ cups shredded cheddar cheese, and ¼ cup chopped green onions.
- Serve right away or refrigerate for at least 20 minutes before serving to help the flavors meld. Garnish with additional green onions, cheese, and chopped bacon, if desired. Enjoy with crackers or chips!
Notes
Store crack dip in an airtight container in the fridge for up to 4 days. It’s even better made ahead. Prep it the night before and stir before serving (add a splash of milk if it thickens).
Nutrition
Calories: 311kcal | Carbohydrates: 3g | Protein: 10g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 433mg | Potassium: 121mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 0.2mg
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