This post may contain affiliate links. Learn more.
Crack dip is that irresistible bowl of creamy, savory ranch dip with bacon, cheddar, and scallions. I’m not saying it’s unproblematic. I’m just saying it’s problematically delicious. Here’s how to make it.
Why we love this recipe
Truth be told, I don’t even want to like this recipe. The only thing is? I love it. It’s basically impossible not to. It’s got:
- A creamy, dreamy base that works beautifully chilled or hot and bubbly
- Plenty of crispy crumbled bacon
- Cheddar and chives
- RANCH. I mean, no further questions.
Crack dip is a big hit for game day, and it makes a nice big batch. But don’t overlook it for other events, too. It’s an incontrovertible crowd-pleaser.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- The creamy base is a mix of cream cheese, sour cream, and mayo
- You’ll use one packet of ranch powder — either dressing mix or dip mix is fine
- Cook some bacon until nice and crisp, keeping in mind that it will soften up a bit while in the dip. Sometimes I gravitate toward super thick-cut bacon, but here it’s not necessary or even desirable.
- A generous amount of sliced scallions keeps things fresh and flavorful
How to make it
Here’s an overview of what you’ll do to make a crowd-pleasing batch of crack dip. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Start with the cream cheese at room temperature. Place it, along with the sour cream, mayo, and ranch, into a mixing bowl.
- Use a sturdy spatula or an electric mixer to beat until smooth.
- Stir in the cheddar, bacon, and scallions.
- Chill for an hour.
Expert tips and FAQs
Yes! You can make crack dip up to about 24 hours in advance and store in an airtight container in the fridge. I like to pull it out about 30 minutes before serving, to take the chill off.
Leftovers will keep well in an airtight container in the fridge for a week. I don’t recommend freezing.
Variations
Crack Chicken Dip
Stir in two cups cooked, shredded chicken along with the cheese, bacon, and scallions. You can serve this version chilled or warm.
Crack Corn Dip
Stir in two cups cooked and drained frozen corn along with the cheese, bacon, and scallions. You can serve this version chilled or warm.
Warm Crack Dip
To serve the classic, chicken, or corn version warm, spoon it into a baking dish or skillet. Top with additional shredded extra-sharp cheddar (about one cup). Bake in the center of a 350°F oven for about 25 minutes, until hot and bubbly.
More favorite dip recipes
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
Crack Dip Recipe
Ingredients
- 8 ounces (227 grams) cream cheese, softened
- 1 cup (240 grams) sour cream
- ½ cup (112 grams) mayonnaise
- 1 1- ounce 28-gram pouch ranch dressing powder
- 8 ounces (227 grams) extra-sharp cheddar (about 2 cups shredded)
- 10 ounces (285 grams) bacon, cooked to crispy and crumbled (about 3/4 cup)
- 4 medium scallions, sliced
Instructions
- In a large mixing bowl, use a sturdy spatula or an electric mixer to beat together the cream cheese, sour cream, mayo, and ranch powder.
- Stir in the cheddar, bacon, and scallions.
- Chill for at least an hour.
- Spoon into a serving bowl and serve with veggies, crackers, or chips.
Notes
- You can make crack dip up to about 24 hours in advance and store in an airtight container in the fridge. I like to pull it out about 30 minutes before serving, to take the chill off.
- Leftovers will keep well in an airtight container in the fridge for a week. I don’t recommend freezing.
Variation: Crack Chicken Dip
Stir in two cups cooked, shredded chicken along with the cheese, bacon, and scallions. You can serve this version chilled or warm.Variation: Crack Corn Dip
Stir in two cups cooked and drained frozen corn along with the cheese, bacon, and scallions. You can serve this version chilled or warm.Warm Crack Dip
To serve the classic, chicken, or corn version warm, spoon it into a baking dish or skillet. Top with additional shredded extra-sharp cheddar (about one cup). Bake in the center of a 350°F oven for about 25 minutes, until hot and bubbly.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
