Crack Dip Recipe
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.
Servings: 24
Calories: 84kcal
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 ¾ 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
Serving: 1 | Calories: 84kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 127mg