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GET IT NOWMy Warm Ranch Crack Dip Recipe Will Make Your Party
I first made a batch of this crack dip for my daughter’s birthday party back in 2017, and it was such a hit that it’s been on regular rotation for me at parties ever since. It’s this irresistible mix of all the kinds of things that disappear fast: Cheese! Bacon! Ranch! I didn’t come up with the name — which it got because it’s so addictive — but these are some of my favorite comfort food flavors and how I make mine. Here’s why it’s so irresistible:
- Savory cheese, bacon, and ranch flavors – It’s got melty cheddar, crispy bacon, and zesty ranch dressing, all rounded out with a creamy sour cream and cream cheese base. This dish is destined for parties.
- Just 6 ingredients – You might even have all of them already. I can whip up this ranch dip in less than 30 minutes, including the baking time.
- Enjoy warm or cold – It’s warm, gooey and delicious right out of the oven, but just as tasty straight from the fridge.
- Made for all – This addictive appetizer got the name “crack dip” for a reason. It’s got that cheesy magic reminiscent of my chicken bacon ranch casserole, just without the chicken and veggies. Perfect for your party or game day!
If you like creamy, hot dips like my queso dip, spinach dip, and crab dip, you’re going to love my crack dip recipe. Grab a bowl and make it with me!
“This is my absolute favorite. I eat it with almond crackers, broccoli, stuffed in mushrooms, stuffed in chicken breasts, or just off my finger. I have shared some with many of my [friends] and they all beg for the recipe. It definitely is like crack as you cannot get enough. It is quick and easy to make (except for frying the bacon) and I love that it has ingredients that I usually always have on hand.”
-Lori
Ingredients & Substitutions
Here I explain the best ingredients for my crack dip recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cream Cheese – I used plain cream cheese, but you can even use a flavored one. Sour cream & chives or fresh herb both sound good.
- Ranch Dressing – Most crack dip recipes use ranch dressing mix, but many of them are processed and I prefer to use actual dressing. I use my favorite homemade ranch, but a store-bought dressing works too.
- Sour Cream – This makes the dip more creamy and adds extra tang. You can use mayonnaise instead if you like.
- Cheddar Cheese – I recommend sharp cheddar cheese, but mild Cheddar, Monterey jack, or pepper jack also works well.
- Cooked Bacon – Crumble some oven bacon or air fryer bacon, or take a shortcut with pre-cooked real bacon bits.
- Green Onions – Chop them small so they mix into every bite, or swap with chives for a milder flavor. (I was short on green onions when I took these pictures, so I used green onions inside and chives on top!)
- Cayenne Pepper – Optional, but it adds a subtle kick. I recommend leaving it out for kids, or add extra if you want more heat.
How To Make Crack Dip
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the cream cheese. 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.
- Combine the creamy ingredients. Mix the cream cheese and ranch dressing together in a mixing bowl, until smooth. Then, stir in the sour cream, until smooth.
- Add the extras. Stir in the cheddar cheese, bacon bits, green onions, and cayenne. The cheese might start to melt, which is fine.
- Bake until bubbly. Scoop the crack dip into a small baking dish (I use the smaller one in this set). Bake until hot and bubbly. See my serving ideas below!
My Recipe Tips
- Be careful not to overheat the cream cheese. Warm it just enough to stir — too hot, and the ranch and sour cream might curdle. I use the microwave for convenience, but if you’re using the stovetop, I recommend a double boiler like this.
- Feel free to top with extra cheese before baking. It looks a little prettier that way but isn’t necessary.
- Reserve extra bacon and green onions for topping. I think the crack dip looks much prettier with some on top!
- Want to keep it warm for the party? This baking dish is the perfect size and doubles as a serving dish, but I like to transfer it to a mini slow cooker to keep it warm and gooey for a few hours.
- For smaller gatherings, cut the recipe in half. My crack dip recipe makes a big batch — 4 cups! It goes fast, but you can easily make half and use a smaller baking dish if you don’t want so much.
- How to make it more spicy: You can increase the amount of cayenne to your taste, add a dash of your favorite hot sauce, or mince 1-2 jalapenos finely and mix them in.
Crack Dip Recipe (6 Ingredients)
Make my easy crack dip recipe with bacon, cheese, ranch, sour cream, and green onions. Everyone loves this irresistibly creamy, hot dip!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a medium bowl, heat the cream cheese gently in the microwave at medium power, until it's warm and easy to stir. (Alternatively, you can heat it on the stove in a double boiler).
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.
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Stir in the shredded cheddar, crumbled bacon, green onions, and cayenne pepper, if using. (The cheese may start to melt, which is fine.)
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Transfer the dip into a 1-quart baking dish (I use the smaller one from this set).
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Bake the crack dip for about 15 minutes, until hot and bubbly at the edges. Serve hot or warm, with veggies or crackers.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the right texture in your dip, make a pretty serving presentation, keep it warm for a party, or scale the recipe.
- Store: Let the dip cool, then store it in an airtight container in the fridge for up to 4-5 days. I love using leftovers to stuff chicken breasts or portobello mushrooms! I don’t recommend freezing it, as the texture will change.
- Meal prep: You can make this dip a few days ahead and store in the refrigerator. I recommend skipping the baking step when preparing it, so you can bake it fresh.
- Reheat: Warm it in the microwave or oven at 350 degrees F. It’s also delicious cold!
- Recipe yield: My entire crack dip recipe makes about 4 cups. You can easily cut it in half for a smaller batch, or even double it if you want a really big batch for a crowd!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crack Dip
Hearty Variations
This crack dip is already pretty hearty, but you can add 2 cups of one of these add-ins:
- Chicken – I often have leftover chicken around, but when I don’t, I make Instant Pot chicken and shred it. You can add it all by itself, or add buffalo sauce (to your taste) to turn it into a spicy hot dip.
- Sausage – Brown it in a skillet before adding to the dip. You can also do this with chorizo.
- Corn – Canned corn is the fastest option.
Serving Ideas
Like all my hot dip recipes, I like to serve crack dip with a variety of dippers, so people can choose their favorite. Here are some ideas:
- Chips – I prefer baked tortilla chips. Some people like potato chips. For a healthier chip option, try my zucchini chips or baked kale chips, but you may need a spoon to help you scoop the dip without breaking them.
- Crackers – Crack dip pairs perfectly with almost any cracker. Almond flour crackers and flax seed crackers are my faves.
- Veggies – Celery sticks, carrot sticks, broccoli, bell peppers, or cucumber slices are all great options that can stand up to the weight of this amazing dip. You can also stuff the dip inside mini peppers or even stuffed artichokes.
More Hot Dip Recipes
Cheesy hot dips are my favorite kind! Try one of my others next:
87 Comments
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.