Crack Dip is an amazing dip, great for parties or game day! With a creamy cheesy base and loads of bacon and cheddar, it’s seasoned with ranch seasoning mix for a crowd pleasing favorite!
Just like jalapeño popper dip or buffalo chicken dip, this dip is sure to be a crowd favorite!
What is Crack Dip?
I have to tell you, I did not name this dip but I do love to make it! Crack Dip is easy, cheesy and full of bacon-y goodness.
Cream cheese, sour cream and mayo make the base oh-so-creamy and it’s flavored with ranch dressing mix (I make homemade). Add in crumbled bacon (or bacon bits), cheddar and green onions.
Spicy Add in a handful of diced jalapenos or a splash or two of hot sauce.
Meaty Add chicken or sausage
Seasonings Swap out the ranch mix for Italian dressing mix or your favorite fresh herbs
Bake It Serve it cold or bake this dip in a 400°F oven for 20 minutes or until hot and bubbly.
How to Make Crack Dip
This is so easy it’s ready in just 2 simple steps!
- Mix the first 5 ingredients together with an electric mixer. If you are mixing by hand, make sure the ingredients are at room temperature. This makes them easier to mix, just be sure to refrigerate before serving.
- >Gently fold in the remaining ingredients and refrigerate at least one hour before serving.
Best Dippers for Crack Dip
Here is a list of my favorite dippers for this cheesy crack dip!
- Crackers: Any kind of buttery-flavored crackers, Triscuits, or slices of toasted baguettes.
- Chips: Any kind of tortilla or potato chip.
- Veggies: Celery sticks, carrot stick, or cucumber slices. Try filling mushroom caps and heating with a little parmesan cheese melted on top.
- Spread: Or, use as spread on a sandwich or burger!
Great Dips for a Crowd
- Taco Dip – ready in just 5 minutes!
- Pimento Cheese – great as a dip or a spread!
- 7 Layer Dip – great party appetizer
- Bacon Cheddar Dip – filled with bacon & cheese!
- Dill Pickle Dip – made with 4 simple ingredients
- Confetti Corn Dip – creamy & cheesy!
- 8 ounces cream cheese softened
- 1 cup sour cream
- ½ cup mayonnaise
- 1 ounce package ranch dressing mix *note
- ½ teaspoon garlic powder
- 2 cups cheddar cheese shredded
- ⅓ cup bacon bits or 6 slices cooked and crumbled
- 2 green onions sliced
- In a medim bowl, mix cream cheese, sour cream, mayonnaise, half of the ranch mix, and garlic powder with a mixer on medium speed.
- Fold in the remaining ingredients. Taste and add more ranch mix if desired.
- Refrigerate at least 1 hour before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Went to make this and realized I didn’t have enough sour cream. Subbed 1/2 cup cottage cheese and mixed it in. Came out great! This was heated so I knew it would help melt everything together.
I thought I read somewhere that this dip could be heated as well. If so, what is the best way to serve this warm?
I would bake this dip in a 400°F oven for 20 minutes or until hot and bubbly. If you try it I would love to hear how it turns out Lisa!
Way too salty! I always read . first but because it got such great ratings I didn’t read them I figured that I didn’t need to because it had almost five stars. What a mistake. I have added a whole extra 12 oz of sour cream into it trying to cut the saltiness. I am making it today from my best friends memorial service. And now I am up to Creek Hoping that it marries okay By the time I leave. Definitely try some ranch dressing and then wait a little bit for it to marry and then try some more until you get it just right.
Used 1/2 the amount of ranch dressing packet and still way too salty! Added more sour cream and still not very good. Make the homemade ranch dressing or use about 1/4th of the packet.
Does it taste better if I bake it?
I would bake this dip in a 400°F oven for 20 minutes or until hot and bubbly Rasha. If you try it I would love to hear how it turns out Lisa!
All the ingredients suggest this dip should be delicious, but that was sadly just not our experience. It was incredibly salty and very thick. Used a freshly grated, mild orange cheddar, which turned into a soggy textural mess. If I were to try again, I’d use 1/3 of the ranch seasoning mix, half the cream cheese, twice the sour cream, and a very good quality, dry, sharp cheddar… maybe even something like a Dubliner. Wanted to love it. Sorry.
Can it be made the day before?
Yes, this keeps well if made ahead of time.
I made this with packaged ranch dressing mix, and it was extremely salty. I added another cup of sour cream to make it more palatable. If I try it again, I will start with half a package of ranch mix.
I made this recipe for a wedding dinner and it was a BIG hit! The only one who said they didn’t like it was a 10 year old boy. Will make again and again! Thank you!
This was a big hit at my house !!!
Can you make it without bacon bits for a vegetarian ?
The bacon adds a lot of flavor to this recipe but you can definitely make it without. Just be prepared for it to taste a little different :)
It was good but I did think it was too salty. Perhaps cutting back on the ranch dip packet and using a low sodium bacon would help this. I also added extra Mayo and few capfuls of vinegar to try to combat the saltiness.
The first time I made it I thought it was too salty too. The second time I made my own ranch mix and controlled the salt with great results.
actually sounds like you did name the dip, or at least change the name. This is loaded baked potato dip. Not sure where you came up with “crack” dip…
Hi Todd, Crack dip is all we have ever known this dip as but that’s a great name for this dip too. And I bet it would taste delicious on a baked potato!
Have not made this yet, but will be making today. Do you shred up 16oz of block as your two cups of shredded cheese? Or do you measure out two cups of the cheese once you have shredded it? I bought the 16oz block as I wasn’t sure. Thanks for all the comments on it being too salty with the whole package of ranch dressing. I will use half and do a taste test before adding the rest. Can’t wait to make this.
Great questions, Paula! We measure the two cups out once the cheese is shredded. We hope you love this dip!
Made this dip for Xmas Eve & it was Very Well received. Everyone Loved it & told me it was
addictive. Thanks for sharing – definitely will make it again. Diana
So happy to hear that, Diana!
What can you replace or substitute for the Ranch dressing mix, amount also. Thanks
I have only tried this as written but you can make homemade ranch dressing mix. If you don’t have the buttermilk powder (which most people don’t have on hand) you can try adding just the seasonings that are in the powder although this will change the flavor a little bit.
As an option, you could try another salad dressing mix (dill, Italian etc) that you do have. I haven’t tried any of these so can’t say for sure how it would work.
Will let you know!! Going with Ranch Dressing/ sweet chili heat and some italian seasoning.
This was soooooooo goood, It reminds me of my days on crack. Can’t wait to have it again:)
I made this recipe a couple of weeks ago for an open house, and I’m still getting requests for the recipe! It’s a keeper ~ thanks, Holly! :)
That is great Diana! Glad to hear everyone loved it.
I’m planning on making this today! But I do have a question have you added meat to it before? Either chicken, or ground beef?
We have added meat before, cooked chicken or sausage works best for this recipe!
I see this makes 12 servings but how much is that exactly? I’m having an open house this weekend around 60 people. How many batches would you making?
It makes approximately 4 cups (maybe just a bit less depending on your cheese). How many batches you make would depend on what else you are serving at the open house. It’s always popular, so you may want to double it! Enjoy the dip, and the open house!