Bacon Cheddar Ranch Dip

Most of you probably know me well enough by now to know, just by looking at the ingredients of this dish, that this dip is very nearly my idea of perfection. Bacon, cheddar cheese, ranch dressing mix, cream cheese and sour cream? Yes to all of it! I’ve seen versions of this dip pop up in lots of different places lately, some served cold and some served warm, some without cheddar and/or cream cheese. I decided I had to make my own version, tailoring it to our tastes, and this is what I came up with.

I much prefer warm dips to cold (and using real, sliced bacon works better in warm dips, I’ve found), so I made this on the stovetop and served it warm with tortilla chips. We absolutely loved this, and Joe said it’s second only to this spicy sausage dip in his list of favorites. This would be the perfect dip to serve during weekend football games. I guarantee you it will get eaten very, very quickly!

Bacon Cheddar Ranch Dip

1/2 pound bacon, diced
1 8-ounce package cream cheese (reduced fat would work), softened
8 ounces sour cream (reduced fat would work)
1 packet ranch dressing mix
1 cup shredded cheddar cheese
Tortilla chips for serving

1. In a large skillet over medium-high heat, cook bacon to desired crispness. Set aside on paper towels to drain.

2. In a large saucepan over medium heat, stir together cream cheese and sour cream until melted and fully combined. Stir in ranch dressing mix, most of the bacon, and shredded cheese.

3. Pour into a serving dish and sprinkle with remaining bacon. Serve with tortilla chips.