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Get It NowI made this crack dip recipe for my daughter’s birthday and it was a big hit! With creamy cheese, bacon, and ranch dressing, it’s one of the easiest and best hot dip recipes you can make for a party (or game day). If you love the cheesy elements of queso dip or hot crab dip, you’ll love crack dip, too.
What Is Crack Dip?
Crack dip is a hot dip that combines bacon, cheddar, cream cheese, sour cream, and ranch dressing. It gets its name because it’s so irresistible and addictive!
This easy dip recipe has some similarities to crack chicken and chicken bacon ranch casserole, but without the chicken and veggies.
Why You’ll Love This Crack Dip Recipe
- Savory cheese, bacon, and ranch flavors
- Creamy & melty
- Just 6 simple ingredients
- 10-minute prep
- Enjoy warm or cold
- Naturally gluten-free and low carb
Ingredients & Substitutions
This section explains how to choose the best ingredients for crack dip, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cream Cheese -The basic crack dip recipe uses plain cream cheese, but you can even use a flavored one. Sour cream & chives or fresh herb both sound good.
- Ranch Dressing – I used my favorite homemade ranch dressing recipe, but if you prefer to use a store bought ranch dressing, you can. Get one that’s a little on the thicker side. You can also make dressing from ranch mix packets (or make your own ranch seasonings), if desired.
- Sour Cream – Using both sour cream and cream cheese create the creamy and tangy base for this irresistible ranch dip recipe. You can substitute this with mayonnaise if you prefer.
- Cheddar Cheese – Shredded cheddar cheese works best for this recipe, but you could use any cheese you prefer.
- Bacon Bits – I used pre-cooked real bacon bits for convenience, but if you have time, the result is even better if you make your own crumbled bacon. Cook bacon in the oven, bacon in the air fryer, or using your favorite method until crispy, then crumble before using in the crack dip recipe.
- Green Onions – Chop green onions into small pieces so that the bites aren’t overwhelmed with onion. You can substitute chives instead if you like.
- Cayenne Pepper – The cayenne pepper is optional for homemade crack dip. I think it’s delicious with a little kick, but feel free to omit it, especially if you’re serving it with kids around. You could also use a dash of your favorite hot sauce.
VARIATION: Crack chicken dip or crack dip with sausage!
For a protein packed dip, add cooked shredded chicken or cooked crumbled sausage before baking. You’ll need about 2 cups of meat.
How To Make Crack Dip With Cream Cheese
This section shows how to make crack dip with bacon and cream cheese, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt cream cheese. Heat cream cheese gently in the microwave on medium power, or on the stove in a double boiler, until it’s warm and easy to stir.
- Combine creamy ingredients. Mix cream cheese and ranch dressing together, until smooth, then stir in sour cream, until smooth.
- Add cheese, bacon, onions, and cayenne. Stir in cheddar cheese, bacon bits, green onions, and cayenne.
- Transfer. Scoop cream cheese dip into a glass or stoneware baking dish like this.
- Bake. Cook bacon ranch crack dip in a preheated oven until hot and bubbly. (If you like, you can garnish with additional bacon and green onions or chives.) Serve hot or warm, with veggies, chips, or crackers (see ideas below!).
Storage Instructions
- Store: Cool dip completely, then transfer to an airtight container in the fridge.
- Meal prep: What’s great about this ranch dip with bacon and cream cheese is that it can be made a week in advance. Just store it in the refrigerator until you’re ready to use it. Additionally, you can make the dip and store it in the refrigerator or freezer and bake it right before you serve it.
- Reheat: Warm ranch crack dip can reheat in the microwave, or in the oven at 350 degrees F, until warm. However, you can also enjoy this dip cold.
- Freeze: Make the dip ahead of time, but don’t bake it. Then, transfer to an airtight container and store in the freezer for up to 1 month. Thaw in the fridge overnight and give it a stir before reheating.
What To Serve With Crack Dip
Serve this recipe for crack dip with your favorite dippers! Here are some ideas:
- Chips – Potato chips or corn tortilla chips are the traditional chip for dipping. For a healthier appetizer, try zucchini chips, low carb tortilla chips, or baked kale chips.
- Crackers – Creamy hot dips pair perfectly with almost any cracker. Almond flour crackers are my favorite.
- Veggies – Serve with celery sticks, carrot sticks, broccoli, bell peppers, or cucumber slices.
More Hot Dip Recipes
Looking for another easy hot dip recipe for a healthy appetizer? Here are some others you’ll love:
Recommended Tools
- Double Boiler – Although a specialty piece of cookware, this double boiler is really handy to have. It’s great for melting chocolate, coconut oil, or warming cream cheese for this crack dip.
- Mixing Bowls – This set has all the sizes you need for dip mixing and more!
- Stoneware Dish – This dish is the perfect size for hot dips like this one.
Warm Ranch Crack Dip Recipe
Crack Dip Recipe (6 Ingredients!)
Make this easy crack dip recipe with bacon, cheese, ranch, sour cream, and green onions. Everyone loves this creamy, irresistible hot dip!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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Heat the cream cheese gently in the microwave on medium power, or on the stove in a double boiler, until it's warm and easy to stir. (Don't get it scalding hot, just warm. If it's too hot, wait for it to cool to be just warm before the next step, to avoid curdling the ranch and sour cream.)
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Stir the ranch dressing into the cream cheese, until smooth, then stir in the sour cream. Stir in remaining ingredients.
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Transfer the dip into a 1/2 quart (1/2 liter) glass or stoneware baking dish like this.
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Bake for about 15 minutes, until hot and bubbly at the edges underneath. Serve hot or warm, with veggies or crackers.
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Recipe Notes
Serving size: 1/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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66 Comments
Rachael
0Made this for Thanksgiving this year and it was a big hit! Thanks for sharing!
We dipped with veggies and corn chips. Tasty!
Lori
0Hi….we tried your crack dip on thanksgiving was a big hit….so yummy…Im wondering how long it keeps in the fridge with sealed container (never heated and no green onions).. Thnx!
Wholesome Yum D
0Hi Lori, You can store the crack dip for up to 1 week.
Lily
0I had a party to attend a few weeks ago and the host follows a keto diet so I wanted to make something she could eat. Well, I made this dip and let me tell you, it was gone! I regret not making a double batch but little did I know everyone would love it so much. I am making this same dip this weekend for a football game watch party. Thanks for the recipe!!
kathleen
0it deserves its name! so yummy and addictive and all low carb!!
Jenny
0Made this dish it was awesome 👌
Andrea Thueson
0This dip was amazing, the perfect hot appetizer! My family loved it.
Caroline Y
0Thank you so much for this recipe. Simply AMAZING! I am making it again for Super bowl!
Louise
0I made this dip for New Year’s Eve and it was the first thing to go. Everyone loved it. I love it and it’s so easy and fast to make. Highly recommend it.
Cheryl
0Wonderful! I served a bowl baked and a bowl unbaked. Great!
LORNA
0I can’t wait to try this… just in time for the holidays.
NCJenn
0Made this for a tennis party last night… I used fresh jalapenos from our garden and a bit more bacon. I wasn’t sure what size pan, so I used a dish close to an 8×8 probably… Was really good and enjoyed by all that had it. Served it with wheat thins and multigrain crackers.
Pam
0Can u post ingredient measurements plzz. I missed them
Wholesome Yum D
0Hi Pam, You can find the measurements in the recipe card right above where you left this comment.
Karen B.
0This was so easy to put together and truly delicious.
MD
0Made recipe as written and everyone at the dinner party raved and asked for the recipe. I’ve done similar cold during the summer months, but warm was perfect for a cooler month event. Will definitely make again.
Nicole
0Sooo tasty, omg. We didn’t have ranch on hand but used some blue cheese dressing instead, worked very well 🙂 Thankfully this dip is nothing like crack aside from being pleasurable! Looking forward to trying more of your recipes.
Dandy Eisenhofer
0As with all your recipes, this one is AMAZING!!! All the good stuff without guilt! This dip is soooo good! I made it and had fresh veggies to accompany…forgot it was supposed to be warm…I served it cold and got rave reviews!! Will have to try it warm with some homemade crackers or chips. Thanks bunches for giving us KETO-ites more KETO-friendly alternatives to our favorite recipes and snacks!! You are my HERO!!!
Vanessa
0This was absolutely delicious and very easy to make. I fried a low-carb tortilla and it was the fix for my craving for chips and dip. Also works well with cucumber slices. Definitely a keeper!
Barbara
0Oh my gosh! I made this for Christmas. It was ahhhh-maxing! I could live on this stuff!!!!!!!!
BJ
0Really love this recipe. Fixed it for my Pickleball group and it was a big hit!! Two ‘s up!!
Linda
0I have the ingredients to make this happen…minus the ranch dressing. I’m assuming you mean the bottled salad dressing. I do have the packet of dry ranch mix. But at this point I’m not sure if I should just use the packet or should I make into the salad dressing and pour that in. I don’t want to mess this up.
Maybe I’ll check other recipes, this one doesn’t really make it clear.
Wholesome Yum M
0Hi Linda, This recipe uses actual ranch dressing. The link in the recipe card will take you to my homemade version, but if you prefer to use ranch dressing prepared from a packet of ranch seasoning, that will work great too! I hope this helps!
Michelle M
0What kind of cheddar? Mild, sharp, extra sharp?
Wholesome Yum M
0Hi Michelle, I used sharp, but I know that isn’t everyone’s taste. Feel free to use your preferred type of cheddar.
Donna
0I made this dip and it was not only low carb, it was deliciously satisfying! I used sliced radishes instead of crackers and they added an extra kick!!!
Thank you for all the great recipes.
eric levine
0Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Rudolf Roche
0This worked really well in a 2 quart crockpot if you double the recipe for 30 servings which is ideal for small party. Set it on High for about an hour to 1.5 hrs then switch to low for half hour to an hour then set to warm
Amber
0Mmm… good! Want more! Very easy to make.
Janice Whitaker
0I was looking for a good Keto appetizer to bring to a party and looked at this recipe. It looks great! I’m making it. However your website has way too many advertisements. It’ is very annoying. I understand why you allow some advertisements, but this is ridiculous. I hope you will consider taking some of them down.
Thank you!
Janice
Wholesome Yum M
0Hi Janice, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Diane
0Made this dip for company and it was a hit ! I didn’t have any left over, I served it warm with scoops . Made it the day before and heated it the day of my party. Would definitely recommend it !
Jess
0How does this go made ahead? Do I just cool and then reheat at the time?
Wholesome Yum M
0Hi Jess, This recipe can easily be re-heated in the oven or a small crockpot.
Linda
0I’m making this for a potluck tomorrow. Do you think I should bake it tonight and reheat it in the microwave tomorrow or just microwave it tomorrow with no baking tonight?
Maya | Wholesome Yum
0Hi Linda, Either way should work!
Jacque Small
0Excellent. Made as a tapas in my restaurant in Mexico. Everyone loved it.
Geegee
0Grated cheese will melt in the sauce quickly and evenly. Cubes of cheese, on the other hand, will take longer to melt, so your sauce can overcook before the cheese has melted. It’s that overcooking that can cause the sauce to curdle.
Wholesome Yum M
0Hi Geegee, Thanks for the great tip!
Debi
0I made this for the first time, kinda spur of the moment. I did not have ranch dressing so I added some Hidden Valley ranch powdered dressing/dip mix instead. I decided to cook and mince my own bacon, so I could make it very crispy. This is amazing! Super simple, easily adaptable to what’s in the house and my guests loved it. I served it with the three ingredient almond crackers from this site. I make the crackers regularly, they’re wonderful!
Wholesome Yum A
0Anything with bacon and ranch is fabulous. Loved this!
CherylK
0Oh. My. God. There are no words.
Jessica
0Made this for Xmas and it was such a hit! I didn’t want to share either 🙂 the cayenne pepper was definitely the touch needed for that little kick of heat. Even my mom, who isn’t food adventurous, loved it. Will be making for NYE.
Dawn
0Do you think I could make this in the crockpot? Should I bake first and then transfer?
Maya | Wholesome Yum
0Hi Dawn, Yes, you can. It’s just a small amount for a regular big Crock Pot, so you could double or triple the recipe if making in a Crock Pot, unless you have a mini one. You don’t need to bake it first. You could just put the ingredients in the Crock Pot instead of the baking dish.
Heather
0How long should it be cooked in the Crock Pot?
Wholesome Yum M
0Hi Heather, It should be able to heat through on low for 2 hours. Be sure to give it a few good stirs to combine.
Juliana
0Is there a freezer friendly version? My mom loves this and I’d like to leave her some she can freeze so she can stock up, you know, pandemic style… I’ve been quarantining with her for 4 months and she’s had me make it like 10 times!
Thank you!
Wholesome Yum M
0Hi Juliana, I’m so glad your mom is enjoying the recipe! Unfortunately, cream cheese just doesn’t retain it’s texture well once it’s frozen. I don’t recommend freezing this recipe.
Angela Burns
0I tried your bacon ranch crack dip and it was amazing. I’m not very adventurous with foods but my husband is. I had some dip left over and he put it on top of his baked cod and said it was great. The next day I dipped my jerk chicken in it and it was probably one of the best Keto meals I have had
Wight
0For those of you looking for a cream cheese substitute or just a healthier substitute, try Greek yogurt strained through cheese cloth with about a quarter teaspoon of salt per cup of the finished cheese. It makes an amazing cream cheese substitute. The Greek yogurt itself is a good substitute for sour cream as well.
Maya | Wholesome Yum
0Thank you for the tip, Wight!
Brandi
0What could be subbed for the sour cream? Picky eater here.
Maya | Wholesome Yum
0Hi Brandi, You could use mayonnaise.
Brandi
0Anything else? I really can’t stand either!
Maya | Wholesome Yum
0Typically creamy dips like this use one or the other. Do you usually like creamy dips?
Brandi
0Yes, I usually do, just not a fan of the taste of mayo or sour cream. Could I use heavy whipping cream and add it when it’s a similar consistency to mayo/sour cream? Thanks!
Maya | Wholesome Yum
0You could try, I just haven’t done that before in this recipe. Let me know how it goes for you!
Karly
0Oh my this looks amazing! I’m sure this will be a big hit at my house!
Maya | Wholesome Yum
0Hi Karly! I hope everyone liked the dip!
rmbraziel
0The Dip is fabulous but, Cruciferous Vegetables such as Broccoli, Cauiflower to name a few can cause gas and bloating from difficulty to digest sugars found in raw cruciferous vegetables. These surgars become easier to digest once they are cooked. So cooking them make them more enjoyable and easy on the tummy.
Maya | Wholesome Yum
0I am happy you liked the dip! Have a great day!
Anda
0Awesome dip. I love the yummy taste.
Brenda
0Are you talking bottled Ranch Dressing, or the dry mix? It would seem that’s WAY too much for dry. If it’s bottled, which brand did you use to calculate your nutrition facts?
Maya | Wholesome Yum
0Hi Brenda, I used the homemade ranch dressing that is linked on the recipe card. You can also use a store bought dressing. Either way, this crack dip recipe calls for a ranch dressing, not a dry seasoning mix.
Terry D
0I used the Hidden Valley Fiesta ranch dip mix to keep it Gluten Free and increased to 1cup of sour cream to get back the liquid missing from the dressing. Served it cold with corn chips and corn tortilla chips. I along with My GF friend, enjoyed it.