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.
” 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.
- 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
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.
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.
Spread the mixture into your 8×8 casserole dish, cover with foil, and bake for 25 to 30 minutes.
When the dip is heated through and bubbly, it’s ready. Attack viciously with chips and veggies (bell peppers are my personal favorite).
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.