Cowboy (Cheddar Ranch) Crack Dip 🤠
Mixed in minutes this Cowboy Crack Dip is cheesy, creamy, savory, and fresh — the perfect appetizer. This crack dip recipe is a classic appetizer ideal for your next party; game day and holiday get-togethers, a clear party favorite!
Prep: 15 mins | Total: 15 mins | Yield: 10 servings
Ingredients
- 8 ounces - Cream cheese, softened
- 1½ cups - Sour Cream
- 1 tablespoon - Ranch Dressing Mix, see notes for DIY
- 1 - Shallot, small, diced
- 2 cups - Cheddar Cheese, shredded, see notes for other cheeses
- 3-4 slices - Bacon, thick cut, cooked crisp or use bacon bits
Directions
- In a medium bowl with a hand, mixer beat the cream cheese and sour cream until you have a smooth texture.
- Add the remaining ingredients and mix with a wooden spoon or on low speed until everything is well combined.
- Place in the fridge for 1 hour before serving, this will allow the flavor to develop.
- Garnish with additional bacon bits, shredded cheese and some diced green onions or chives.
- Serve with your favorite dipping chips or veggies.
Notes
- TIPS AND VARIATIONS
- If you are serving this dip to a large crowd, you may want to double the recipe.
- Add up to 2 cans of Mexi-corn or sweet corn to the dip.
- For a spicier dip, add a can of diced jalapeños.
- For a smokier flavor, use smoked cheddar cheese.
- Add in some chopped green onions for a little bit of color and extra flavor.
- Try serving this dip with pretzels instead of chips or crackers.
- If you want a really cheesy dip, use two types of cheese. One type can be a strong-flavored cheese, such as cheddar, while the other can be milder cheese, such as Swiss.
- For a healthier version of this dip, substitute low-fat or fat-free sour cream, and cream cheese. You can also use turkey bacon to reduce the fat content.
- Add in some chopped fresh herbs, such as dill, parsley or chives, for a pop of color and flavor.
- If you want a creamier dip, add in an extra ¼ cup of sour cream or milk or half and half for a thinner dip.
- HOMEMADE RANCH MIX
- ¼ cup buttermilk powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- ½ teaspoon dried tarragon
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- In a small bowl mix all the ingredients, and keep in an airtight container. Use as needed, replacing ranch dip mix.
- STORAGE TIPS
- Refrigerator | It would be a miracle if you have leftovers! Store in an airtight container up to 2-3 days, best eaten within first 24 hours.
- Freeze | If you happen to have leftover dip, freeze up to 3 months in an airtight container. And since it will change the texture slightly, I suggest allowing to thaw overnight in the fridge, then transferring to a baking dish, cover with foil and bake at 400 degrees F for about 15-20 minutes, until hot and bubbly.
- WARM CRACK DIP
- If you want to make this dip into a hot dip, then simply make the dip, spread into a 2 quart casserole dish and cover with foil. Bake at 400 degrees for about 15-20 minutes until hot and bubbly. Top with fresh green onions and a little shredded cheddar. Serve with pita chips or tortilla chips and watch people go crazy!
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