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 Dip
Now 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 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? Include 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.
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