Loaded Chip Dip
This Loaded Chip Dip is just that- a delicious dip loaded with cheese, bacon, and ranch seasoning, perfect for a party and ready in just 10 minutes.
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Why we love this dip
What you’ll need
- Crispy bacon– your favorite brand, cooked and chopped
- Sour cream– substitute Greek yogurt, or mayonnaise, if you prefer
- Cream cheese– softened
- Sharp cheddar cheese, shredded- I’m using sharp white cheddar cheese but feel free to substitute with another variety such as pepper jack, colby jack, or yellow cheddar. Shred it yourself from a block of cheese for best tasting results.
- Green onions-aka scallions. I’m using the green and white parts. You can also use chopped fresh chives.
- Ranch seasoning mix– the dressing packet that you can find in the salad dressing aisle.
- Hot sauce – optional, if you like it spicy. Or add in some red pepper flakes for a kick.
How to make Loaded Chip Dip
- Mix together the cream cheese and sour cream using a hand mixer until well combined and fluffy. Reserve some of the bacon, cheese, and onions for garnish, but mix in the remaining ingredients.
2. Garnish with the reserved bacon, cheese, and green onions.
What to serve with Loaded Chip Dip?
The obvious answer is chips 😉 You’ll want a study chip; I love the ridged chips for this.
Other dip vessels include pretzels, pita chips, tortilla chips, waffle fries, or veggie sticks.
Tips, Tricks, and Suggestions
- Make this dip 1-2 days before, just reserve the toppings to garnish before serving.
- Swap the sour cream for Greek yogurt.
- Add hot sauce or red pepper flakes for some heat.
- Refrigerate leftovers in an airtight container up to 4 days.
- Be sure to use the dry ranch seasoning/dressing packet; not bottled ranch dressing.
You might also like:
Crock Pot Spinach Artichoke Dip
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Loaded Chip Dip
Ingredients
- 6 slices bacon cooked and chopped
- 1 cup sour cream
- 8 ounces cream cheese soft
- 2 cups sharp cheddar cheese shredded (or cheese of choice)
- 1/2 cup green onion chopped
- 2 tablespoons ranch seasoning mix half of 1 packet
- 2 teaspoons hot sauce – optional
Instructions
- With a hand mixer mix together the cream cheese and sour cream until fluffy.
- Reserve some of the cheese, bacon, and green onion for garnish. Mix the rest in to the sour cream/cream cheese along with the seasoning.
- Spoon into a serving bowl and top with additional cheese, bacon, and green onion.
- Serve with chips or pretzels.
Video
Notes
- Make this dip 1-2 days before, just reserve the toppings to garnish before serving.
- Swap the sour cream for Greek yogurt.
- Add hot sauce or red pepper flakes for some heat.
- Refrigerate leftovers in an airtight container up to 4 days.
- Be sure to use the dry ranch seasoning/dressing packet; not bottled ranch dressing.
So I saw your recipe on Facebook and thought it looked really good. And I’m going to buy the ingredients today and try this. But I’m wondering can you warm this up to melt the cheese a little? I will post another comment after I make it to let you know how it turned out.
Hi April, You can spoon the sip into a baking dish and heat it up in the oven. That sounds delicious!
So I have all the ingredients and going to make it today. About what temperature do you think I should put it on and for how long?
I would say 350 F for maybe 15-20 minutes. Let me know how it turns out!
So I have it cooking in the oven right now. And I used 10 pieces of bacon, cause I love bacon, a whole tube of the squeeze sour cream, one block of cream cheese, one bag of sharp cheddar and one packet of the ranch seasoning mix. I’m going to post it on my Facebook page and tag you in the post, if that’s okay? I don’t like the green onions or hot sauce, so I left them out.
Absolutely! Sounds great 🙂