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GET IT NOWMy Warm Ranch Crack Dip Recipe Will Make Your Party
I first made a batch of this crack dip for my daughter’s birthday party back in 2017, and it was such a hit that it’s been on regular rotation for me at parties ever since. It’s this irresistible mix of all the kinds of things that disappear fast: Cheese! Bacon! Ranch! I didn’t come up with the name — which it got because it’s so addictive — but these are some of my favorite comfort food flavors and how I make mine. Here’s why it’s so irresistible:
- Savory cheese, bacon, and ranch flavors – It’s got melty cheddar, crispy bacon, and zesty ranch dressing, all rounded out with a creamy sour cream and cream cheese base. This dish is destined for parties.
- Just 6 ingredients – You might even have all of them already. I can whip up this ranch dip in less than 30 minutes, including the baking time.
- Enjoy warm or cold – It’s warm, gooey and delicious right out of the oven, but just as tasty straight from the fridge.
- Made for all – This addictive appetizer got the name “crack dip” for a reason. It’s got that cheesy magic reminiscent of my chicken bacon ranch casserole, just without the chicken and veggies. Perfect for your party or game day!
If you like creamy, hot dips like my queso dip, spinach dip, and crab dip, you’re going to love my crack dip recipe. Grab a bowl and make it with me!
“This is my absolute favorite. I eat it with almond crackers, broccoli, stuffed in mushrooms, stuffed in chicken breasts, or just off my finger. I have shared some with many of my [friends] and they all beg for the recipe. It definitely is like crack as you cannot get enough. It is quick and easy to make (except for frying the bacon) and I love that it has ingredients that I usually always have on hand.”
-Lori
Ingredients & Substitutions
Here I explain the best ingredients for my crack dip recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cream Cheese – I used plain cream cheese, but you can even use a flavored one. Sour cream & chives or fresh herb both sound good.
- Ranch Dressing – Most crack dip recipes use ranch dressing mix, but many of them are processed and I prefer to use actual dressing. I use my favorite homemade ranch, but a store-bought dressing works too.
- Sour Cream – This makes the dip more creamy and adds extra tang. You can use mayonnaise instead if you like.
- Cheddar Cheese – I recommend sharp cheddar cheese, but mild Cheddar, Monterey jack, or pepper jack also works well.
- Cooked Bacon – Crumble some oven bacon or air fryer bacon, or take a shortcut with pre-cooked real bacon bits.
- Green Onions – Chop them small so they mix into every bite, or swap with chives for a milder flavor. (I was short on green onions when I took these pictures, so I used green onions inside and chives on top!)
- Cayenne Pepper – Optional, but it adds a subtle kick. I recommend leaving it out for kids, or add extra if you want more heat.
How To Make Crack Dip
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the cream cheese. Heat the cream cheese gently in the microwave on medium power, or on the stove in a double boiler, until it’s warm and easy to stir.
- Combine the creamy ingredients. Mix the cream cheese and ranch dressing together in a mixing bowl, until smooth. Then, stir in the sour cream, until smooth.
- Add the extras. Stir in the cheddar cheese, bacon bits, green onions, and cayenne. The cheese might start to melt, which is fine.
- Bake until bubbly. Scoop the crack dip into a small baking dish (I use the smaller one in this set). Bake until hot and bubbly. See my serving ideas below!
My Recipe Tips
- Be careful not to overheat the cream cheese. Warm it just enough to stir — too hot, and the ranch and sour cream might curdle. I use the microwave for convenience, but if you’re using the stovetop, I recommend a double boiler like this.
- Feel free to top with extra cheese before baking. It looks a little prettier that way but isn’t necessary.
- Reserve extra bacon and green onions for topping. I think the crack dip looks much prettier with some on top!
- Want to keep it warm for the party? This baking dish is the perfect size and doubles as a serving dish, but I like to transfer it to a mini slow cooker to keep it warm and gooey for a few hours.
- For smaller gatherings, cut the recipe in half. My crack dip recipe makes a big batch — 4 cups! It goes fast, but you can easily make half and use a smaller baking dish if you don’t want so much.
- How to make it more spicy: You can increase the amount of cayenne to your taste, add a dash of your favorite hot sauce, or mince 1-2 jalapenos finely and mix them in.
Crack Dip Recipe (6 Ingredients)
Make my easy crack dip recipe with bacon, cheese, ranch, sour cream, and green onions. Everyone loves this irresistibly creamy, hot dip!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a medium bowl, heat the cream cheese gently in the microwave at medium power, until it's warm and easy to stir. (Alternatively, you can heat it on the stove in a double boiler).
Don't get it scalding hot, just warm. If it's too hot, wait for it to cool to be just warm before the next step, to avoid curdling the ranch and sour cream.
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Stir the ranch dressing into the cream cheese, until smooth, then stir in the sour cream.
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Stir in the shredded cheddar, crumbled bacon, green onions, and cayenne pepper, if using. (The cheese may start to melt, which is fine.)
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Transfer the dip into a 1-quart baking dish (I use the smaller one from this set).
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Bake the crack dip for about 15 minutes, until hot and bubbly at the edges. Serve hot or warm, with veggies or crackers.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the right texture in your dip, make a pretty serving presentation, keep it warm for a party, or scale the recipe.
- Store: Let the dip cool, then store it in an airtight container in the fridge for up to 4-5 days. I love using leftovers to stuff chicken breasts or portobello mushrooms! I don’t recommend freezing it, as the texture will change.
- Meal prep: You can make this dip a few days ahead and store in the refrigerator. I recommend skipping the baking step when preparing it, so you can bake it fresh.
- Reheat: Warm it in the microwave or oven at 350 degrees F. It’s also delicious cold!
- Recipe yield: My entire crack dip recipe makes about 4 cups. You can easily cut it in half for a smaller batch, or even double it if you want a really big batch for a crowd!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crack Dip
Hearty Variations
This crack dip is already pretty hearty, but you can add 2 cups of one of these add-ins:
- Chicken – I often have leftover chicken around, but when I don’t, I make Instant Pot chicken and shred it. You can add it all by itself, or add buffalo sauce (to your taste) to turn it into a spicy hot dip.
- Sausage – Brown it in a skillet before adding to the dip. You can also do this with chorizo.
- Corn – Canned corn is the fastest option.
Serving Ideas
Like all my hot dip recipes, I like to serve crack dip with a variety of dippers, so people can choose their favorite. Here are some ideas:
- Chips – I prefer baked tortilla chips. Some people like potato chips. For a healthier chip option, try my zucchini chips or baked kale chips, but you may need a spoon to help you scoop the dip without breaking them.
- Crackers – Crack dip pairs perfectly with almost any cracker. Almond flour crackers and flax seed crackers are my faves.
- Veggies – Celery sticks, carrot sticks, broccoli, bell peppers, or cucumber slices are all great options that can stand up to the weight of this amazing dip. You can also stuff the dip inside mini peppers or even stuffed artichokes.
More Hot Dip Recipes
Cheesy hot dips are my favorite kind! Try one of my others next:
85 Comments
Lori Collins
1This is my absolute favorite. I eat it with almond crackers, broccoli, stuffed in mushrooms, stuffed in chicken breasts, or just off my finger. I have shared some with many of my low carb friends and they all beg for the recipe. It definitely is like crack as you cannot get enough. It is quick and easy to make (except for frying the bacon) and I love that it has ingredients that I usually always have on hand.
Maya | Wholesome Yum
0I’m so glad this is your favorite, Lori! Those are all amazing ways to eat this dip. Thank you so much for sharing my site with your friends asking for recipes, I really appreciate it.
Cindy
1Just finished our second holiday celebration and served this dip both times. Needless to say, it was a hit! Served it with tortilla chips, as well as veggies, and it went well with both. I will be making this next time I need to bring something to a potluck dinner!
Maya | Wholesome Yum
0Thank you so much, Cindy! So glad to hear you and your guests loved this enough to make it for both of your parties. Happy holidays!
MD
1Made recipe as written and everyone at the dinner party raved and asked for the recipe. I’ve done similar cold during the summer months, but warm was perfect for a cooler month event. Will definitely make again.
Dandy Eisenhofer
1As with all your recipes, this one is AMAZING!!! All the good stuff without guilt! This dip is soooo good! I made it and had fresh veggies to accompany…forgot it was supposed to be warm…I served it cold and got rave reviews!! Will have to try it warm with some homemade crackers or chips. Thanks bunches for giving us KETO-ites more KETO-friendly alternatives to our favorite recipes and snacks!! You are my HERO!!!
Patricia M Graber
0Super Bowl Sunday Crack Dip……1st time I made this dip and my tastebuds were happier than they have ever been. I added just a dash of Worcestershire sauce and some garlic powder and served with tortilla chips and toasted baguettes. YUM!!!
Maya | Wholesome Yum
0I’m so glad you liked it, Patricia! Those sound like great additions. Hope you had a nice Super Bowl Sunday!
Lori Collins
0Made this exactly as directed except added a bit more ranch seasoning. Absolutely delicious! I am eating it on keto crackers and veggies, but can’t wait to stuff chicken breasts and mushrooms with it tomorrow.
Kathy
0Ranch SEASONING? Or DRESSING?
Carol L
0What is “crack” all about?
Maya | Wholesome Yum
0Hi Carol, I covered this in the post above. 🙂 I was not the one who came up with the name.
rn71cindy
0Made this dip for the first time this week for our work holiday gathering. Everyone asked for the recipe. The taste is amazing and it is a definite crowd pleaser.
Maya | Wholesome Yum
0Awww, that’s wonderful! And thank you so much for sharing my recipes with your coworkers.
Pam
0Have you ever made this in a crockpot?
Maya | Wholesome Yum
0Hi Pam, I haven’t, but 1-2 hours on low should work.
Charla Pickerel
0Can this be done in a mini slow cooker without messing it up too bad?
Maya | Wholesome Yum
0Hi Charla, Yes, I would do 1-2 hours and check on it every 30 minutes. It can curdle if overcooked.
Adrian Suggs
0Can you make this on stove top & put into a crock pot to keep warm instead of oven?
Maya | Wholesome Yum
0Hi Adrian, Yes, but I would use a double boiler to avoid burning all that cheese.
Donna
0Made for a Christmas party and it was a hit. Could have used more cayenne pepper ?️ as it was not spicy at all. Will definitely make again!
Rachael
0Made this for Thanksgiving this year and it was a big hit! Thanks for sharing!
We dipped with veggies and corn chips. Tasty!
Lori
0Hi….we tried your crack dip on thanksgiving was a big hit….so yummy…Im wondering how long it keeps in the fridge with sealed container (never heated and no green onions).. Thnx!
Maya | Wholesome Yum
0I’m so glad you liked it, Lori! It will keep in the fridge for 4-5 days.
Lily
0I had a party to attend a few weeks ago and the host follows a keto diet so I wanted to make something she could eat. Well, I made this dip and let me tell you, it was gone! I regret not making a double batch but little did I know everyone would love it so much. I am making this same dip this weekend for a football game watch party. Thanks for the recipe!!
kathleen
0it deserves its name! so yummy and addictive and all low carb!!
Jenny
0Made this dish it was awesome ?
Andrea Thueson
0This dip was amazing, the perfect hot appetizer! My family loved it.
Caroline Y
0Thank you so much for this recipe. Simply AMAZING! I am making it again for Super bowl!
Louise
0I made this dip for New Year’s Eve and it was the first thing to go. Everyone loved it. I love it and it’s so easy and fast to make. Highly recommend it.
Cheryl
0Wonderful! I served a bowl baked and a bowl unbaked. Great!
LORNA
0I can’t wait to try this… just in time for the holidays.
NCJenn
0Made this for a tennis party last night… I used fresh jalapenos from our garden and a bit more bacon. I wasn’t sure what size pan, so I used a dish close to an 8×8 probably… Was really good and enjoyed by all that had it. Served it with wheat thins and multigrain crackers.
Pam
0Can u post ingredient measurements plzz. I missed them
Wholesome Yum D
0Hi Pam, You can find the measurements in the recipe card right above where you left this comment.
Karen B.
0This was so easy to put together and truly delicious.
Nicole
0Sooo tasty, omg. We didn’t have ranch on hand but used some blue cheese dressing instead, worked very well 🙂 Thankfully this dip is nothing like crack aside from being pleasurable! Looking forward to trying more of your recipes.
Vanessa
0This was absolutely delicious and very easy to make. I fried a low-carb tortilla and it was the fix for my craving for chips and dip. Also works well with cucumber slices. Definitely a keeper!
Barbara
0Oh my gosh! I made this for Christmas. It was ahhhh-maxing! I could live on this stuff!!!!!!!!
BJ
0Really love this recipe. Fixed it for my Pickleball group and it was a big hit!! Two ‘s up!!
Linda
0I have the ingredients to make this happen…minus the ranch dressing. I’m assuming you mean the bottled salad dressing. I do have the packet of dry ranch mix. But at this point I’m not sure if I should just use the packet or should I make into the salad dressing and pour that in. I don’t want to mess this up.
Maybe I’ll check other recipes, this one doesn’t really make it clear.
Wholesome Yum M
0Hi Linda, This recipe uses actual ranch dressing. The link in the recipe card will take you to my homemade version, but if you prefer to use ranch dressing prepared from a packet of ranch seasoning, that will work great too! I hope this helps!
Michelle M
0What kind of cheddar? Mild, sharp, extra sharp?
Wholesome Yum M
0Hi Michelle, I used sharp, but I know that isn’t everyone’s taste. Feel free to use your preferred type of cheddar.
Donna
0I made this dip and it was not only low carb, it was deliciously satisfying! I used sliced radishes instead of crackers and they added an extra kick!!!
Thank you for all the great recipes.
eric levine
0Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Rudolf Roche
0This worked really well in a 2 quart crockpot if you double the recipe for 30 servings which is ideal for small party. Set it on High for about an hour to 1.5 hrs then switch to low for half hour to an hour then set to warm
Amber
0Mmm… good! Want more! Very easy to make.
Janice Whitaker
0I was looking for a good Keto appetizer to bring to a party and looked at this recipe. It looks great! I’m making it. However your website has way too many advertisements. It’ is very annoying. I understand why you allow some advertisements, but this is ridiculous. I hope you will consider taking some of them down.
Thank you!
Janice
Wholesome Yum M
0Hi Janice, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Diane
0Made this dip for company and it was a hit ! I didn’t have any left over, I served it warm with scoops . Made it the day before and heated it the day of my party. Would definitely recommend it !
Jess
0How does this go made ahead? Do I just cool and then reheat at the time?
Wholesome Yum M
0Hi Jess, This recipe can easily be re-heated in the oven or a small Crock Pot.
Linda
0I’m making this for a potluck tomorrow. Do you think I should bake it tonight and reheat it in the microwave tomorrow or just microwave it tomorrow with no baking tonight?
Maya | Wholesome Yum
0Hi Linda, Either way should work!
Jacque Small
0Excellent. Made as a tapas in my restaurant in Mexico. Everyone loved it.
Geegee
0Grated cheese will melt in the sauce quickly and evenly. Cubes of cheese, on the other hand, will take longer to melt, so your sauce can overcook before the cheese has melted. It’s that overcooking that can cause the sauce to curdle.
Wholesome Yum M
0Hi Geegee, Thanks for the great tip!
Debi
0I made this for the first time, kinda spur of the moment. I did not have ranch dressing so I added some Hidden Valley ranch powdered dressing/dip mix instead. I decided to cook and mince my own bacon, so I could make it very crispy. This is amazing! Super simple, easily adaptable to what’s in the house and my guests loved it. I served it with the three ingredient almond crackers from this site. I make the crackers regularly, they’re wonderful!
Wholesome Yum A
0Anything with bacon and ranch is fabulous. Loved this!
CherylK
0Oh. My. God. There are no words.
Jessica
0Made this for Xmas and it was such a hit! I didn’t want to share either 🙂 the cayenne pepper was definitely the touch needed for that little kick of heat. Even my mom, who isn’t food adventurous, loved it. Will be making for NYE.
Dawn
0Do you think I could make this in the crockpot? Should I bake first and then transfer?
Maya | Wholesome Yum
0Hi Dawn, Yes, you can. It’s just a small amount for a regular big Crock Pot, so you could double or triple the recipe if making in a Crock Pot, unless you have a mini one. You don’t need to bake it first. You could just put the ingredients in the Crock Pot instead of the baking dish.
Juliana
0Is there a freezer friendly version? My mom loves this and I’d like to leave her some she can freeze so she can stock up, you know, pandemic style… I’ve been quarantining with her for 4 months and she’s had me make it like 10 times!
Thank you!
Maya | Wholesome Yum
0I’m so glad your mom is enjoying the recipe, Juliana! Unfortunately, cream cheese and sour cream just don’t retain their texture well once frozen. I don’t recommend freezing this recipe.
Heather
0How long should it be cooked in the Crock Pot?
Wholesome Yum M
0Hi Heather, It should be able to heat through on low for 1-2 hours. You’ll need to stir it occasionally.
Angela Burns
0I tried your bacon ranch crack dip and it was amazing. I’m not very adventurous with foods but my husband is. I had some dip left over and he put it on top of his baked cod and said it was great. The next day I dipped my jerk chicken in it and it was probably one of the best Keto meals I have had
Wight
0For those of you looking for a cream cheese substitute or just a healthier substitute, try Greek yogurt strained through cheese cloth with about a quarter teaspoon of salt per cup of the finished cheese. It makes an amazing cream cheese substitute. The Greek yogurt itself is a good substitute for sour cream as well.
Maya | Wholesome Yum
0Thank you for the tip, Wight!
Brandi
0What could be subbed for the sour cream? Picky eater here.
Maya | Wholesome Yum
0Hi Brandi, You could use mayonnaise.
Brandi
0Anything else? I really can’t stand either!
Maya | Wholesome Yum
0Typically creamy dips like this use one or the other. Do you usually like creamy dips?
Brandi
0Yes, I usually do, just not a fan of the taste of mayo or sour cream. Could I use heavy whipping cream and add it when it’s a similar consistency to mayo/sour cream? Thanks!
Maya | Wholesome Yum
0You could try, I just haven’t done that before in this recipe. Let me know how it goes for you!
Karly
0Oh my this looks amazing! I’m sure this will be a big hit at my house!
Maya | Wholesome Yum
0Hi Karly! I hope everyone liked the dip!
rmbraziel
0The Dip is fabulous but, Cruciferous Vegetables such as Broccoli, Cauiflower to name a few can cause gas and bloating from difficulty to digest sugars found in raw cruciferous vegetables. These surgars become easier to digest once they are cooked. So cooking them make them more enjoyable and easy on the tummy.
Maya | Wholesome Yum
0I am happy you liked the dip! Have a great day!