Ingredients:

  • 8 oz (225 g) Thick-Cut Bacon, diced finely
  • 16 oz (450 g) Full-Fat Cream Cheese, fully softened
  • 1 cup (240 mL) Full-Fat Sour Cream
  • 1 packet (approx. 1 oz / 28 g) Dried Ranch Seasoning Mix
  • ½ tsp Garlic Powder
  • ¼ tsp Freshly Ground Black Pepper
  • 2 cups (240 g) Shredded Cheddar/Monterey Jack Blend, divided
  • 2 Tbsp Fresh Chives or Parsley, finely chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Cook the diced bacon in a skillet over medium heat until uniformly crispy. Drain the bacon thoroughly on paper towels and reserve 2 tablespoons of the crispy bacon for the final topping.
  2. Ensure the cream cheese is fully softened. In a large mixing bowl, combine the softened cream cheese and sour cream. Beat until the mixture is completely smooth and lump-free.
  3. Add the entire packet of ranch seasoning mix, garlic powder, and black pepper to the cream cheese mixture. Stir well to fully incorporate the seasoning.
  4. Gently fold in 1.5 cups of the shredded cheese blend and the majority of the cooked, crispy bacon (reserving the 2 Tbsp for topping).
  5. Transfer the dip mixture into a prepared 1.5–2 quart baking dish. Spread evenly.
  6. Sprinkle the remaining 0.5 cup of shredded cheese evenly over the top of the dip.
  7. Bake for 20–25 minutes, or until the cheese on top is melted and lightly golden brown, and the edges of the dip are bubbling vigorously.
  8. Carefully remove the dish from the oven. Let the dip rest for 5 minutes. Sprinkle the reserved crispy bacon and the fresh chopped chives or parsley over the top just before serving.