Cheesy bacon ranch dip

This past Sunday was one of my favorite holidays of the year: National Party Food Day. Friends and family gather together to eat until they are sick and share their trashy recipes with one another. Some people refer to this holiday as “Super Bowl” but to be honest I’m not sure why. I guess there must be some sort of football game being played in honor of the holiday.

Skip to the short version

Did I mention that there's bacon in this recipe?

Did I mention that there’s bacon in this recipe?

” Attack viciously with chips and veggies “

My go-to recipe for this sort of thing is usually Ro*Tel sausage dip, but this year I wanted to try something new. After hours of scavenging around on Pinterest, my ever-resourceful spouse discovered something called “warm crack dip“. I knew immediately that the name had to go, but the ingredient list looked promising. I modified the recipe slightly, renamed it, and the result was a resounding success. And now I present it to you.


Ingredients

  • 1 package cream cheese, softened (8oz)
  • 1 large tub sour cream (16oz)
  • 1 package ranch dressing mix (1oz)
  • 2 cups grated cheddar cheese
  • 1/2 to 1 lb diced bacon, cooked
  • chips or veggies for dipping


Other stuff you’ll need

  • an 8×8 casserole dish
  • aluminum foil


Directions

Preheat your oven to 400 degrees F and start dicing the raw bacon. If you like salty stuff with lots and lots of bacon flavor, add the whole pound of bacon. If you are feeling less awesome but more reasonable, go with a half pound. You can fry it up in a pan if you like, but my favorite way to cook bacon is in the oven. Simply line a cookie sheet (one that has sides) with foil, spread out the diced bacon, and bake at 400 for around 20 minutes – you can do this while the oven is preheating as well.

Bacon + cookie sheet + oven = easy peasy

Bacon + cookie sheet + oven = easy peasy

Yes, you can use bacon bits instead of doing all this work, but you will then be forced to hang your head in shame at the greatness you could have attained but threw away.

In a bowl, combine the softened cream cheese, sour cream, and ranch dressing mix. Stir in the grated cheese and cooked bacon.

Look at all the BACONNNNNNN

Look at all the BACONNNNNNN

Spread the mixture into your 8×8 casserole dish, cover with foil, and bake for 25 to 30 minutes.

The final countdown has begun.

The final countdown has begun.

When the dip is heated through and bubbly, it’s ready. Attack viciously with chips and veggies (bell peppers are my personal favorite).

Fritos are the trashiest of all snack chips. Love 'em.

Fritos are the trashiest of all snack chips. Love ’em.




tl;dr

Cheesy bacon ranch dip

Ingredients

  • 1 package cream cheese, softened (8oz)
  • 1 large tub sour cream (16oz)
  • 1 package ranch dressing mix (1oz)
  • 2 cups grated cheddar cheese
  • 1/2 to 1 lb diced bacon, cooked
  • chips or veggies for dipping


Other stuff you’ll need

  • an 8×8 casserole dish
  • aluminum foil


Directions

Preheat oven to 400 degrees F. Combine softened cream cheese, sour cream, and ranch dressing mix. Stir in grated cheese and cooked bacon. Spread mixture into 8×8 casserole dish and bake for 25-30 minutes or until heated through. Serve with chips and veggies.



See also


Standard Recipe Disclaimer
I don’t come up with a lot of my own recipes (unless you count my own personal milk-to-Grape-Nuts ratio), and chances are the recipe posted above belongs to or was inspired by a person other than me. So if you’re wondering whether or not I ripped somebody off, I probably did. Don’t get out the pitchforks and torches just yet though! I want to make absolutely sure I give credit where it’s due, so if you think someone deserves recognition for something that I haven’t already called out FOR CRYING OUT LOUD LET ME KNOW. Thanks, I appreciate it. Here’s a cookie.


Ro*Tel sausage dip

This easy-to-make, satisfying recipe is one of my favorite party foods. It’s delicious, doesn’t mess up your whole kitchen, and requires no real planning ahead. It comes together as quickly as a box of brownies, and it’s far less likely to be duplicated by other party patrons. It’s also hearty enough to act as a makeshift dinner, should you find yourself starving to death amidst a forest of pretzels, chocolate-dipped strawberries, and inexpensive cheese cubes.

Skip to the short version

I was first introduced to this recipe some years ago by my wife. At the time I had assumed that, like her, Ro*Tel sausage dip heralded from Texas. Upon further research, however, I discovered that nobody really knows where the hell it comes from. I know where it’s going though, and that’s in my belly.

This picture makes my blog look like a Penny Saver ad.

This picture makes my blog look like a Penny Saver ad.


Ingredients

Your first task is to collect the items you see before you. I strongly recommend against substituting anything, as the strength of this recipe lies in the synergy of its simple ingredients. To goof around with any of the three main components is to invite disappointment. If you have a hard time locating the Ro*Tel, look wherever your grocery store stocks canned tomatoes.

  • 1 lb Jimmy Dean bulk pork sausage
  • 1 can Ro*Tel (10 oz)
  • 1 brick (8 oz) Philadelphia Cream Cheese
  • 1 bag Tostitos Scoops


Directions

Preheat your oven to 350 degrees F. Before you do anything else, take the cream cheese out of the fridge and set it on the counter to soften – this will make it easier to work with later. On medium-high heat, brown the sausage in a large frying pan. Or, if you have a cast iron skillet, use that instead. Not only does it do a better job of crisping up the sausage, but it can go straight into the oven as well.

Brown that little piggy. Brown him good.

Brown that little piggy. Brown him good.

Break up the larger chunks of sausage as it cooks, making sure it’s done all the way through. If the grease freaks you out, drain it off.

Reduce heat to medium and add the cream cheese and can of Ro*Tel. There’s no need to drain the Ro*Tel, just dump it in there juice and all.

Everyone in the pool!

Everyone in the pool!

Stir carefully until the cream cheese has completely melted and the mixture is evenly blended, then turn off the heat and transfer the whole mess to a casserole dish of some kind. A Pyrex baking dish is a good choice; any size will do as long as it can hold all of the sausage mixture without overflowing.

Bake uncovered for 10 or 15 minutes, until your newly created sausage dip is bubbly and awesome. Break out the Scoops and dig in, but remember not to burn away all the flesh from the roof of your mouth. If you’re going to take this to a shindig at someone else’s house, cover it securely with aluminum foil, wrap it in an old (but clean!) bath towel, and lay it flat in the trunk of your car. It will stay hot for a couple hours this way – no reheating necessary.

Enjoy!

Warning: It's 3,697 degrees hotter than you think it is. Consume slowly.

Warning: It’s 3,697 degrees hotter than you think it is. Consume slowly.




tl;dr

Ro*Tel sausage dip

Ingredients

  • 1 lb Jimmy Dean bulk pork sausage
  • 1 can Ro*Tel (10 oz)
  • 1 brick (8 oz) Philadelphia Cream Cheese
  • 1 bag Tostitos Scoops


Directions

Preheat oven to 350 degrees F. Brown sausage, add undrained can of Ro*Tel and cream cheese. Stir until cream ceese is evenly mixed in. Transfer to baking dish, bake for 15 minutes or until bubbly. Serve hot with Scoops.



See also


Standard Recipe Disclaimer
I don’t come up with a lot of my own recipes (unless you count my own personal milk-to-Grape-Nuts ratio), and chances are the recipe posted above belongs to or was inspired by a person other than me. So if you’re wondering whether or not I ripped somebody off, I probably did. Don’t get out the pitchforks and torches just yet though! I want to make absolutely sure I give credit where it’s due, so if you think someone deserves recognition for something that I haven’t already called out FOR CRYING OUT LOUD LET ME KNOW. Thanks, I appreciate it. Here’s a cookie.