Friday, January 3, 2014

Warm "Crack" Dip {Football Friday}


This is a baked version of our favorite dip, Crack Dip. If you aren't familiar with our Crack Dip, it is a dip that is made with sour cream, Ranch, cheese and bacon. It is a must at all of our tailgates. Everyone loves it. Everyone!

I am going out on a limb and saying that I might like this better than the original version. I can't believe it! This dip was SO good. I mean, how can you go wrong with warm cheesy, Ranch, bacony goodness?!

This dip is the perfect companion for BCS National Championship game on Monday night. You can mix this up ahead of time and throw it in the oven when you are ready to serve it. We ate this dip with Fritos, but you could also use tortilla chip and/or veggies.




Warm Crack Dip
serves 10-12
(Printable Recipe)


  • 8oz cream cheese, softened
  • 1 (1oz) package Ranch dressing mix
  • 1 (3oz) bag bacon bits (Oscar Meyer)
  • 2 cup shredded cheddar cheese
  • 16 oz sour cream


Preheat oven to 400.

In bowl, combine all ingredients; mix well. Transfer to 2-quart baking dish; cover.

Bake dip 25 to 30 minutes or until hot and bubbly.


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20 comments:

  1. I printed this recipe off before the New Year and it did not have cream cheese in it nor did it call for 2 cups of cheese. Matter of fact the color of your pictures and what it looks like after it is made is very different. Mine is white and yours is yellow. What is causing such discrepancies???

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    1. This comment has been removed by the author.

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    2. This is a baked dip as opposed to the cold dip I think you are referring to here?

      http://www.plainchicken.com/2008/07/chili-cheese-dip_22.html

      Both look awesome!

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    3. Did you read her intro? This is a different dip: a warmed, baked version of her original.

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    4. I posted this recipe today, so there is no way you could have printed it off earlier. You probably printed off the original "crack" dip. It is different than this recipe.

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  2. I make a similar dip with green onions added... it's always a hit!

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  3. Thank you for the follow up. Yes I do see where this is a different recipe but why is the color different on the original recipe? I added 1 cup of cheese and my dip stayed a chalk white color and never picked up the yellow color from the cheese like the picture shows. The picture looks better than the actual prepared dish even though it is very good.

    ReplyDelete
    Replies
    1. Maybe you used white cheese and they used yellow cheese?

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    2. It might be because this one has more cheese in it (so it has more yellow ingredients added) and also because it's baked in the oven which would turn it golden.

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  4. This will be a perfect dip for our big game on Monday night against FSU.... Warrrrr Damnnnn Eaggggle!!

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  5. Ooh, I'm having friends over this weekend, I think I have to serve this dip! Yum!

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  6. Ranch, cheese and bacon, you cannot go wrong with that combo. Oh and fritos too! :)

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  7. This might be a stupid question but do you shred then measure the cheese or use a 16oz bag of cheese which equals 2 cups?

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    Replies
    1. 2 cups is 8 ounces. I usually just use a bag of pre shredded cheese.

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  8. Hi Stephanie! I want to make the baked version of the crack dip for the super bowl this weekend..however I can't find the instructions on the baking. How long did you bake it for? And do I still need to make it in advance, refrigerate for 24 hours, then bake? Please help! :)

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    1. Baking directions are in the post. It doesn't need to be made in advance.

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  9. Have you ever done this as a crock-pot dip? Wondering if it would do well that way. I need take a dip to an event where I will not have access to an oven.

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    1. I've never made it in a crock-pot, but I think it would work fine.

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    2. It works great in the crock pot!!

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    3. Did you just dump the ingredients in cold and then cook it in the crockpot? How long and at what temperature setting?

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