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My younger daughter’s first birthday is just around the corner, and I’m excited! I made this warm ranch crack dip recipe with bacon and cream cheese for my other daughter’s party last month and it was a big hit. It’s definitely making an appearance again this time!
What Is Crack Dip?
I have no idea where crack dip with bacon originated. I’ve seen pictures floating around Pinterest for years, but don’t know who came up with it first.
So, what is crack dip? Only the most incredible dip ever! The basic combination is bacon, cheddar, and something creamy to combine them into a dip. In this case, we are using ranch dressing, sour cream, and cream cheese.
And, this warm crack dip recipe gets its name because it’s so addictive! I’ll be the first to admit that it requires a bit of portion control. But, it’s worth it.
The good news is, crack dip with bacon is naturally gluten-free and low carb. It’s not really as high in calories as I would have expected, either. These buffalo cauliflower wings and cold crab dip are another great low calorie option.
It just goes to show that some of the best tasting recipes can be all of the above. Really.
Bacon wrapped asparagus are another delicious bacon-y appetizer.
Of course, you can’t go wrong in the deliciousness department when bacon and cheese are involved…
Ingredients for Ranch Crack Dip with Bacon and Cream Cheese
The ingredients for creamy homemade ranch crack dip are super simple. All you need is:
- Cream cheese
- Ranch dressing
- Sour cream
- Shredded cheddar cheese
- Cooked bacon bits
- Green onions
- Cayenne pepper
Easy, peasy! And if you want to make substitutions, there are a few options…
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.
I used pre-cooked bacon bits for convenience. You can also make your own. Cook bacon using your favorite method until crispy, then crumble it before using in the dip.
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 can also adjust the heat to your liking.
Finally, the ranch dressing! I used my favorite homemade ranch dressing recipe. I pretty much always have some in my fridge, anyway!
But, if you prefer to use a store bought kind, you can. Get one that’s a little on the thicker side. Worst case, you can always adjust the consistency of the crack dip with a little more dressing if it’s too thick or more cream cheese if it’s too thin.
How To Make Warm Crack Dip
It doesn’t get any easier than the steps for how to make warm crack dip. It will take you all of five minutes to prep!
Heat the cream cheese, either in the microwave or a double boiler, so that it softens. (Be careful not to burn it!)
Next, add the ranch and sour cream. Stir until smooth, then add the remaining ingredients.
Transfer the mixture into a 1/2 quart ceramic appetizer dish. A glass one should also work fine.
Viola – easy ranch crack dip with bacon!
That’s all it takes for the prep. Now, you can enjoy this crack dip recipe warm or cold.
Feel free to try it cold if you really want to, but trust me when I say that warm crack dip is the best! Stick it in the oven for ten minutes, until hot and bubbly.
Otherwise, if you’re not serving it right away, you can refrigerate the crack dip overnight. It will even last a few days in the fridge. Just pop it in the oven once you are ready!
What To Serve With Crack Dip
There are plenty of healthy options when it comes to what to serve with crack dip. The typical crowd may opt for regular corn tortilla chips, but there are actually lots of ways to keep crack dip healthy and low carb.
My favorite way to enjoy warm crack dip is with homemade low carb tortilla chips, zucchini chips, or even simple paleo crackers. Both are delicious and I promise that even your family and friends that aren’t low carb will enjoy them.
Otherwise, if making your own chips or crackers is too much work, keep it simple with a big platter of veggies! Can’t go wrong with those.
I served this warm crack dip at my older daughter’s birthday with broccoli and carrots, and it was just gone. So, I’m doing that again in a couple weeks for my other daughter, too.
There’s a reason they call it crack dip, right?
Tools To Make Crack Dip:
Click the links below to see the items used to make this recipe.
- 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.
- 1/2 Liter Stoneware Dish – This dish is the perfect size for serving dips or dressings in.
Warm Ranch Crack Dip Recipe With Bacon and Cream Cheese:
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Reader Favorite Recipes
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Warm Ranch Crack Dip Recipe With Bacon and Cream Cheese
What is crack dip? The most delicious, addictive appetizer ever! This warm ranch crack dip recipe with bacon and cream cheese takes just 10 minutes prep and can be made ahead.
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
- 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 curling the ranch and sour cream.)
- Stir the ranch dressing into the cream cheese, until smooth, then stir in the sour cream. Stir in remaining ingredients.
- Transfer the dip into a 1/2 quart (1/2 liter) glass or stoneware baking dish like this one.
- Bake for about 15 minutes, until hot and bubbly at the edges underneath. Serve hot or warm, with veggies or low carb crackers.
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Serving size: 1/4 cup
Video Showing How To Make Crack Dip:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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