A classic sour cream based dip seasoned with ranch dressing and mixed with bacon bits and cheese. Candied jalapeños optional.
Classic Ranch Dip
No lies given, I have been living on dips and salads of all kinds this summer. Maybe it's just me getting older and less heat tolerant, but it's been awful here and I can't bear to be outside in it more than a hot minute y'all!
Of course, the Husband aka The Cajun, isn't a real salad eater, not at all. His idea of a salad is chopped up iceberg lettuce loaded with French dressing. Period.
Course, I don't let him get away with that when I make a nice, chopped salad to go with dinner.
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He's not even too much interested in most protein-based salads - other than a very basic deli style chicken salad - but he won't touch a tomato, cucumber or other vegetable or pasta salad, which I love and have lived on all summer!
So... he'll get a steak, burger, pork chops or something else quick where I can make extras so he can eat on leftovers or else, deli meat - but he'll often reach for peanut butter even over that!
Anyway... so today I'm reminding you of this quick and easy classic dip that's been around pretty much forever and when paired with some corn chip scoops will satisfy a hunger craving - without turning on the oven - and it's a great party food too.
Here's what you'll need for this Classic Ranch Dip:
- 1 (16-ounce) container sour cream
- 1 (1 ounce) packet ranch dressing mix
- 1/3 cup chopped cooked bacon (may substitute real bacon bits)
- 1-1/2 cups shredded cheese, your choice
- 1 tablespoon chopped candied jalapenos, optional
Now. I've made this dip several times and I've used Hidden Valley, Great Value, Kinder and Dan O's brand ranch mixes. Each one of them is going to give you a slightly different flavor profile. If you use them, you already know that. Even the Hidden Valley brand has different types of ranch dressing mixes and it is the mostly commonly used brand for dips and the one that I liked the most for this dip personally.
Add the sour cream to a lidded storage bowl and add the ranch dressing mix. Some folks add in other seasonings like salt, pepper and onion and garlic powder, but the dressing mix packet has enough of all of that for me, so be sure to taste first, especially for salt, because you have salt sources in the seasoning packet, the bacon and the cheese!
Whisk until well blended.
I ended up adding in about a tablespoon of chopped candied jalapenos (#ad) and it was delicious! Highly recommend.
Set aside a pinch of the bacon for garnish if desired and add the remaining bacon bits, the cheese and candied jalapenos, if using. Fold in. I keep cooked bacon in the freezer so that's what I used here but store-bought real bacon bits work too. For the shredded cheese, use whatever you love. This is the end piece of a block of Edam I had leftover in the fridge.
Refrigerate about an hour or up to overnight, transfer to serving bowl and serve with scoop style corn or tortilla chips or your favorite scooper.
For more of my favorite dip recipes, check out the collection on my Pinterest page!
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