|Referred to by some tailgaters as "crack dip" because they find it irresistible, this sour cream and mayonnaise dip, made with Ranch dressing mix, shredded cheddar and bacon, is a sure winner.|
Cheddar Bacon DipNow y'all know I love my my dips, though I'm probably a bit more endeared to hot dips than I am cold ones, but with The Big Game coming up, I thought it'd be nice to get this favorite up on the site.
This one is a variation from a 2004 Taste of Home recipe, and is a little bit in line with the old school onion dip we all seem to love - the primary base background coming from sour cream and a little bit of mayonnaise. That's a good start, right?
Well, this one includes some Ranch dressing mix and a little bit of garlic powder for seasoning, a dash or three of hot sauce, some shredded cheese - I prefer very finely shredded cheddar cheese myself - and some bacon! What's not to love about all that?
Kind of like Mississippi Sin, tailgaters of various teams have adopted this recipe as their own team dip, often referring to it as "crack" or "crack dip," but I think that title has already been taken. I'm not a fan of that expression personally, so I don't know about all that, but it is quite a tasty cold dip and worthy of an addition to the dip hall of fame here at Deep South Dish.
One word of warning though - don't be tempted to add in any salt or salt based seasonings because between the packaged Ranch, the bacon, and the cheese, there is plenty of sodium already present. My favorite way to enjoy this dip is with corn chips or tortilla chips, though remember that is just another level of saltiness! Ay-iii!
This recipe makes roughly 2-1/2 cups of dip, so if you're having a large gathering, you may want to double it. It is also tasty with some seeded, chopped and well drained tomatoes added - just make sure that they are dry before you stir them in, and wait to add them just before serving.
Here's how to make it.
Adapted from Taste of Home Annual - 2004
Recipe: Cheddar Bacon Dip©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 24 hours | Yield: About 2-1/2 cups
- 6 slices of bacon, cooked crisp and crumbled
- 1-1/2 cups of sour cream
- 1/2 cup of mayonnaise
- 1 envelope of dry ranch salad dressing mix (like Hidden Valley)
- 2 cups of very finely shredded cheddar cheese
- 1 green onion, sliced
- Dash of garlic powder
- Couple dashes of hot sauce, optional
- Chips, crackers and/or assorted fresh vegetables
Mix everything except chips or crackers together, cover and refrigerate several hours or overnight to allow the dip to thicken and the flavors to mellow a bit. Serve this with corn or tortilla chips, crackers or an assortment of fresh vegetables.
Variation: Add in 1/2 pint of cherry or grape tomatoes, seeded, drained, chopped and patted dry. Add in just before serving.
Requires Adobe Reader - download it free!©Deep South Dish
Check These Recipes Out Too!
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Buffalo Chicken and Bacon Dip
Mississippi Sin Dip
Picante Shrimp Dip
Posted by Mary on January 15, 2012
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline..