Crack Dip

Crack dip is one of those recipes that never lasts long at a party. I mean, it’s in the name, it’s truly addicting. It’s creamy, cheesy, and packed with ranch flavor, bacon, and green onions. That’s all the good stuff in one bowl, ready to be scooped by a chip. Best of all, it’s a no-bake wonder that comes together in just 20 minutes, so I’m always inclined to whip this together and call it a day.

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I love this crack dip because it’s quick to stir together, easy to make ahead, and perfect for game day, holidays, or last-minute gatherings. It’s one of those no-fuss appetizers you can count on to be a crowd-pleaser every single time. I like using my homemade ranch seasoning for extra fresh flavor, but a store-bought packet works just fine if that’s what you have on hand. Sometimes I’ll serve it warm out of the oven for cozy football Sundays, or eat it chilled for warmer parties. It’s delicious either way.

Tips for Beginners

Let the cream cheese soften. Let it soften at room temperature before mixing. It’ll blend much more easily with the sour cream and seasoning, giving you a smooth, creamy base without lumps.
Don’t skip the green onions. Besides adding flavor, they brighten up the dip visually. If you don’t have them, chives or even finely diced red onion work well.
Keep it cool. If you’re serving this at an outdoor party or tailgate, keep the dip bowl set over a larger bowl of ice. This keeps it fresh, safe to eat, and just as delicious hours later.

Crack Dip

Crack dip is one of those recipes that never lasts long at a party. I mean, it’s in the name, it’s truly addicting. It’s creamy, cheesy, and packed with ranch flavor, bacon, and green onions.

Step-by-step photos can be seen below the recipe card.

Course appetizer/dip

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 202kcal

Author Krista Teigen

Ingredients

8 oz. cream cheese softened
1½ cups sour cream or full fat plain Greek yogurt
1 packet ranch seasoning
2 cups shredded cheddar cheese
8 slices bacon cooked and crumbled
4 green onions chopped

Instructions

In a bowl, combine the the cream cheese, sour cream, and ranch seasoning using a whisk or electric mixer.

8 oz. cream cheese, 1½ cups sour cream, 1 packet ranch seasoning
Set aside 1-2 tablespoons each of cheddar cheese, bacon, and green onions for topping the dip. Then, mix in the remaining cheddar cheese, bacon, and green onions.

2 cups shredded cheddar cheese, 8 slices bacon, 4 green onions
When ready to serve, sprinkle the leftover cheese, bacon, and green onions on top. Enjoy!

Notes

For a lighter option, swap sour cream with plain Greek yogurt and use turkey bacon. You’ll still get that creamy, smoky flavor but with less fat.
To soften the cream cheese, leave it on the counter for 30 minutes before making the dip.
Want a warm version? Spread the dip into a baking dish, sprinkle on a little extra cheese, and bake at 350°F for about 20 minutes until hot and bubbly. It turns into a cozy, melty appetizer everyone will love.

Nutrition

How to Make Crack Dip Step by Step

Gather all the ingredients together.

Cream cheese, sour cream, and ranch seasoning whipped together in a mixing bowl with bowls of cheddar, bacon, and green onions nearby.

Make the creamy base: In a large mixing bowl, combine 8 oz. softened cream cheese, 1½ cups sour cream or full-fat Greek yogurt, and 1 packet of ranch seasoning. Use a whisk or electric mixer to blend until smooth and creamy.

Crack dip being mixed together with a spatula, showing the creamy texture with bacon, cheese, and green onions throughout.

Stir in the mix-ins: Set aside 1–2 tbsp each of shredded cheddar cheese, crumbled bacon, and chopped green onions for topping. Stir the remaining 2 cups cheddar cheese, 8 slices of crumbled bacon, and 4 chopped green onions into the cream cheese mixture until evenly combined.

Overhead view of finished crack dip in a bowl, topped with bacon, cheddar, and green onions, served with round crackers.

Top and serve: When ready to serve, sprinkle the reserved cheddar cheese, bacon, and green onions over the top for garnish.

Side view of crack dip in a gray bowl, topped with cheddar, bacon, and green onions, with crackers scattered around for dipping.

How to Store and Reheat

Make it ahead by preparing the dip up to 24 hours in advance and storing it covered in the fridge. Add the toppings right before serving for the best texture.

Leftover crack dip keeps well in the fridge for up to 3 days if you store it in an airtight container. I don’t recommend freezing since the dairy can separate and lose its creamy texture. If you’ve made the baked version, you can reheat it in the oven at a low temperature until warmed through, but if it’s the chilled version, it’s best enjoyed straight from the fridge.

Crack Dip Variations

Add diced jalapeños or a pinch of cayenne for a spicy kick
Swap cheddar for pepper jack or add mozzarella for extra creaminess
Stir in corn, black beans, or chopped bell peppers for more texture
Top with fresh herbs like parsley or dill for a pop of color and flavor
Mix in a little hot sauce or sriracha if you love bold heat
Mix in crumbled sausage, shredded chicken, or leftover rotisserie chicken to make it heartier
Try different seasonings—taco seasoning for a Tex-Mex twist, smoked paprika for depth, or everything bagel seasoning for a fun flavor boost

Serving Suggestions

I love setting this crack dip out with a big bowl of tortilla chips, but it’s just as good with crunchy pretzels, buttery crackers, or even fresh veggie sticks if you want something lighter. It’s one of those dips that feels right at home on the table, whether it’s game day, a summer BBQ, or a holiday get-together, and I love serving it alongside other favorites like ranch chicken wings or a hearty hoagie dip.