This ranch dip recipe is creamy rich and decadent. We make this on special occasions and it is always popular. I find this recipe to be somewhat like apple pie, it can be someone’s favorite, most people like it, and more importantly no one dislikes it. You just cannot go wrong making this dip with a side of fresh vegetables.
Mixing the Ranch Dip
1 cup mayonnaise
1 cup sour cream
1 cup shredded cheddar
1 cup crispy bacon bits (lb)
3 green onions
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp parsley
1 tsp dill weed
1/2 tsp pepper
Fry a pound of bacon until crispy, cut or crumble into tiny pieces. Set aside to cool.
In a large bowl add the mayonnaise and sour cream. Mix until blended
Place all the spices into a small bowl and mix together to blend. Add the spices to the sour cream mixture.
Grate the cheddar finely and add it to the to mayonnaise mixture.
Wash and slice the green onions, add them to the dip.
Finally make sure the bacon is crumbled and add it to the dip. Mix well.
I like to leave this dip chilling in the fridge for at least an hour before eating it. Once it sets for awhile I suggest tasting it and deciding if it needs salt or not. My original recipe included salt, but I find the amount of salt in both cheese and bacon can vary uquite a bit by brand. My work around is to add No salt to start with and then add it later on if needed for flafvour.
Serve with fresh vegetables, potato chips, or crackers.
If you don’t have a gathering for this recipe right now. Please pin it to try later.