Save It I threw this together on a whim one Sunday afternoon when friends texted they were coming over in an hour. I had bacon left from breakfast, a block of cream cheese that needed using, and a half-empty bottle of ranch seasoning in the pantry. Twenty minutes later, the kitchen smelled like a county fair, and by the time everyone arrived, the dip was bubbling golden at the edges. It disappeared so fast I barely got a second scoop.
The first time I made this for a potluck, someone asked if I catered it. I laughed because I had literally mixed everything in one bowl while still wearing pajama pants. My sister-in-law kept scraping the edges of the dish with a carrot stick, trying to get every last cheesy bit. She texted me the next morning asking for the recipe, and I realized I had never actually written it down.
Ingredients
- Cream cheese (225 g, softened): Let it sit on the counter for at least thirty minutes so it blends smoothly without lumps that stubbornly refuse to disappear.
- Sour cream (120 g): This adds a tangy brightness that keeps the dip from feeling too heavy, and it thins the cream cheese just enough to make stirring easy.
- Mayonnaise (120 g): I know some people avoid mayo, but it makes everything silky and rich without tasting like mayonnaise at all.
- Shredded cheddar cheese (200 g): Sharp cheddar works best because it has personality, but mild works too if that is what you have.
- Shredded mozzarella cheese (50 g): This melts into long, stretchy strings that make every scoop feel indulgent.
- Bacon (6 slices, cooked and crumbled): Cook it until it is really crisp, almost shattering when you break it, or it will turn chewy in the oven.
- Ranch seasoning mix (2 tbsp): The powdered kind is perfect here because it dissolves into the dairy and flavors everything evenly.
- Black pepper (1/4 tsp): Just a little sharpness to wake up the creaminess.
- Fresh chives or green onions (2 tbsp, chopped): Sprinkle these on at the end for a pop of color and a hint of freshness that cuts through all the richness.
Instructions
- Preheat the oven:
- Set it to 180°C (350°F) so it is ready when you finish mixing. This gives you time to work without rushing.
- Mix the creamy base:
- In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until the mixture is completely smooth and fluffy. Use a spatula or the back of a spoon to press out any stubborn lumps.
- Fold in the flavor:
- Stir in the ranch seasoning, black pepper, both cheeses, and most of the crumbled bacon, saving a small handful for the top. The mixture will be thick and glossy.
- Spread into the dish:
- Scrape everything into a medium baking dish or ovenproof skillet and smooth the top with a spatula. It does not need to be perfect.
- Bake until bubbly:
- Slide it into the oven and bake for twenty minutes, until the edges are bubbling and the cheese on top has melted into golden pools. The smell will fill your kitchen and make everyone impatient.
- Garnish and serve:
- Pull it out, scatter the reserved bacon and chopped chives over the top, and serve it warm with chips, crackers, or vegetable sticks. Watch it vanish.
Save It One winter evening, I made this while snow piled up outside and my partner built a fire. We ate the entire dish ourselves, just the two of us, with a bag of tortilla chips and a bottle of cold cider. It felt like the kind of night you want to remember forever, not because anything dramatic happened, but because everything was exactly right.
Make It Your Own
You can swap Greek yogurt for the sour cream if you want something lighter, though it will taste a little tangier. A pinch of smoked paprika or a few drops of hot sauce will add a smoky or spicy edge if you are feeling adventurous. I have also stirred in chopped jalapeños or a handful of crumbled blue cheese when I wanted something bolder, and both worked beautifully.
What to Serve It With
Tortilla chips are the classic choice, but I have served this with thick-cut potato chips, butter crackers, toasted baguette slices, and even celery sticks when I was pretending to be healthy. It pairs well with crisp pilsner beer, a glass of sparkling wine, or cold apple cider. Honestly, it is hard to go wrong.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though they rarely last that long. Reheat individual portions in the microwave for thirty seconds, or warm the whole dish in a low oven until it is melty again. You can also assemble the dip a day ahead, cover it tightly, and refrigerate it until you are ready to bake.
- Let the dip come to room temperature before baking if you made it ahead, or add five extra minutes to the baking time.
- If the top starts to brown too quickly, tent it loosely with foil.
- Taste the mixture before baking and adjust the ranch seasoning or pepper to your liking.
Save It This dip has become my go-to whenever I need something fast, comforting, and universally loved. It never fails to make people happy, and that is really all you can ask from a recipe.
Recipe FAQs
- → How do I get the cheese perfectly melted?
Baking at 180°C (350°F) for about 20 minutes ensures the cheese fully melts and becomes bubbly without overcooking.
- → Can I use other cheeses instead of cheddar and mozzarella?
Yes, varieties like Monterey Jack or Gouda work well to maintain a creamy texture and rich flavor.
- → What’s the best way to make the bacon crispy?
Cook bacon in a skillet over medium heat until golden and crisp, then drain on paper towels before crumbling.
- → How can I add a smoky flavor?
A pinch of smoked paprika or a few drops of liquid smoke can enhance smokiness without overpowering.
- → Is it possible to prepare this dip in advance?
Yes, mix all ingredients ahead of time, refrigerate, and bake shortly before serving for best freshness.