Save I threw this together on a Sunday afternoon when friends texted they were coming over in an hour. I had bacon left from breakfast, a block of cream cheese, and a hunch that ranch seasoning could save me. Twenty minutes later, everyone was scraping the dish clean with broken tortilla chips, and someone asked if I'd been planning this all week.
The first time I made this for a potluck, I underestimated how fast it would disappear. I turned around to grab a drink, and when I came back, half the dish was gone and someone had already asked for the recipe. Now I double the batch if I know it's going to a crowd.
Ingredients
- Cream cheese, softened: Let it sit on the counter for at least thirty minutes so it blends smoothly without lumps.
- Sour cream and mayonnaise: These two make the base tangy and rich, almost like a warm, melted ranch dressing.
- Shredded cheddar and mozzarella: Cheddar brings sharp flavor, mozzarella brings stretch and melt.
- Bacon, cooked and crumbled: Cook it until it's crisp, not chewy, and save a little for the top so it stays crunchy.
- Ranch seasoning mix: The backbone of the whole dip, make sure it's gluten free if you need it to be.
- Black pepper: Just a touch to deepen the flavor without making it spicy.
- Chives or green onions: Fresh, bright, and they make the finished dip look like you put in more effort than you did.
Instructions
- Preheat and prep:
- Set your oven to 180°C (350°F). Pull out a medium baking dish or an ovenproof skillet, something you can serve straight from.
- Mix the creamy base:
- In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until it's completely smooth and no lumps remain. A hand mixer makes this faster, but a sturdy spoon works too.
- Stir in the flavor:
- Add the ranch seasoning, black pepper, both cheeses, and most of the crumbled bacon. Fold everything together until it's evenly mixed.
- Transfer and smooth:
- Scrape the mixture into your baking dish and spread it out evenly with a spatula. The surface doesn't need to be perfect, it'll bubble up anyway.
- Bake until bubbly:
- Slide it into the oven and bake for twenty minutes, until the edges are bubbling and the top is lightly golden. The smell will fill your kitchen halfway through.
- Garnish and serve:
- Pull it out, scatter the reserved bacon and chopped chives over the top, and serve it warm with tortilla chips, crackers, or celery sticks.
Save One winter evening, I served this during a game night, and it sat in the middle of the table for three hours, still warm under a kitchen towel. People kept going back for more between rounds, and by the end of the night, the dish was empty and someone had licked the spoon.
Make It Your Own
If you want a little heat, stir in a pinch of smoked paprika or a few dashes of hot sauce before baking. For a lighter version, swap the sour cream for Greek yogurt, it won't change the texture much but it'll cut some of the richness. You can also add diced jalapeños or a handful of chopped spinach if you want to sneak in something green.
Pairing and Serving
This dip works beautifully with ice cold pilsner, a crisp sparkling wine, or a tart apple cider. I like to serve it with sturdy tortilla chips, buttery crackers, or raw vegetables like bell pepper strips and celery sticks. If you're feeling indulgent, toasted baguette slices are perfect for scooping.
Storage and Timing
You can assemble the whole thing up to a day ahead, cover it tightly, and keep it in the fridge until you're ready to bake. Just add five extra minutes to the baking time if it's going in cold. Leftovers keep for three days in the fridge, and they reheat well in the oven or microwave, though the bacon won't be as crisp the second time around.
- Assemble in advance and bake fresh when guests arrive.
- Reheat gently in a low oven to keep the texture creamy.
- Double the batch if you're feeding more than six people, it goes faster than you think.
Save This dip has become my go to whenever I need something foolproof and crowd pleasing. It's the kind of recipe that makes you look like you planned ahead, even when you absolutely didn't.
Recipe FAQ
- → Can I prepare the dip ahead of time?
Yes, you can assemble the dip before baking and refrigerate it. Bake just before serving for best results.
- → What can I use instead of sour cream?
Greek yogurt works well as a lighter alternative to sour cream, maintaining the creamy texture.
- → Is this dip gluten-free?
Yes, if you check the ranch seasoning mix and bacon labels carefully to ensure they contain no gluten.
- → What can I serve with this dip?
This dip pairs excellently with tortilla chips, crackers, or fresh vegetables like celery and carrots.
- → Can I add extra spices for flavor?
Adding smoked paprika or a dash of hot sauce can enhance the dip’s flavor profile.