Description
The No Name Dip is a creamy, flavorful party favorite made with cream cheese, sour cream, cheddar, bacon, green onions, and ranch seasoning. This easy-to-make dip requires no cooking and is perfect for chips, crackers, or veggie sticks at any gathering.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- ½ cup chopped green onions
- 6 slices cooked bacon, crumbled
- 1 packet ranch seasoning mix (about 1 oz)
- Optional: 1–2 tablespoons hot sauce or 1 jalapeño, diced
Instructions
- Cook Bacon: Cook the bacon slices until crispy, then let them cool completely before crumbling into small pieces for the dip.
- Prep Ingredients: Chop the green onions and shred the cheddar cheese if starting from a block for freshness and texture.
- Mix Cream Base: In a large bowl, combine the softened cream cheese and sour cream, mixing thoroughly until the mixture is smooth and well incorporated.
- Add Seasoning and Cheese: Stir in the ranch seasoning mix and shredded cheddar cheese into the cream base, ensuring an even distribution of flavor.
- Fold in Bacon and Onions: Gently fold in the chopped green onions and most of the crumbled bacon, reserving some bacon for garnish on top.
- Chill the Dip: Transfer the dip to a serving dish and refrigerate for at least 1 hour; this allows the flavors to meld together perfectly.
- Garnish: Before serving, sprinkle the remaining bacon and a little extra cheddar on top for presentation and added flavor.
- Serve: Serve the dip chilled with your choice of crackers, chips, or vegetable sticks for dipping.
Notes
- For added heat, incorporate hot sauce or diced jalapeño into the dip mixture.
- Make the dip a few hours ahead to allow flavors to develop fully.
- This dip is best served cold but can be brought to room temperature slightly before serving if preferred.
- For a creamier texture, use full-fat cream cheese and sour cream.
- To make it vegetarian, omit the bacon and consider adding smoked paprika for a smoky flavor.
