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5.0 from 39 votes

Cheddar Ranch Crack Dip (Cowboy Crack Dip)

Mixed in minutes this Cowboy Crack Dip is cheesy, creamy, savory, and fresh — the perfect appetizer. This crack dip recipe is a classic appetizer ideal for your next party; game day and holiday get-togethers, a clear party favorite!

Prep Time
15 mins
Total Time
15 mins
Servings: 10 servings
Calories: 273 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 8 ounces cream cheese softened, reg or low fat
  • 1 ½ cups sour cream regular or lower fat
  • 1 tablespoon Ranch dressing mix (see notes for how to make your own)
  • 1 small shallot diced
  • 2 cups cheddar cheese shredded, see notes for other cheeses
  • 3-4 lices Bacon thick cut, cooked crisp or use bacon bits

Instructions

    Cup of Yum
  1. In a medium bowl with a hand, mixer beat the cream cheese and sour cream until you have a smooth texture.
  2. Add the remaining ingredients and mix with a wooden spoon or on low speed until everything is well combined.
  3. Place in the fridge for 1 hour before serving, this will allow the flavor to develop.
  4. Garnish with additional bacon bits, shredded cheese and some diced green onions or chives.
  5. Serve with your favorite dipping chips or veggies.

Notes

  • Tips and Variations:
  • If you are serving this dip to a large crowd, you may want to double the recipe.
  • Add up to 2 cans of Mexi-corn or sweet corn to the dip.
  • For a spicier dip, add a can of diced jalapeños.
  • For a smokier flavor, use smoked cheddar cheese.
  • Add in some chopped green onions for a little bit of color and extra flavor.
  • Try serving this dip with pretzels instead of chips or crackers.
  • If you want a really cheesy dip, use two types of cheese. One type can be a strong-flavored cheese, such as cheddar, while the other can be milder cheese, such as Swiss.
  • For a healthier version of this dip, substitute low-fat or fat-free sour cream, and cream cheese. You can also use turkey bacon to reduce the fat content.
  • Add in some chopped fresh herbs, such as dill, parsley or chives, for a pop of color and flavor.
  • If you want a creamier dip, add in an extra ¼ cup of sour cream or milk or half and half for a thinner dip. 
  • Homemade Ranch Mix
  • ¼ cup buttermilk powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried chives
  • ½ teaspoon dried tarragon
  • ½ teaspoon sea salt
  • sea salt
  • 1/4 teaspoon ground black pepper
  • In a small bowl mix all the ingredients, and keep in an airtight container. Use as needed, replacing ranch dip mix.
  • In a small bowl mix all the ingredients, and keep in an airtight container. Use as needed, replacing ranch dip mix.
  • Storage Tips 
  • Refrigerator | It would be a miracle if you have leftovers! Store in an airtight container up to 2-3 days, best eaten within first 24 hours.
  • Freeze | If you happen to have leftover dip, freeze up to 3 months in an airtight container. And since it will change the texture slightly, I suggest allowing to thaw overnight in the fridge, then transferring to a baking dish, cover with foil and bake at 400 degrees F for about 15-20 minutes, until hot and bubbly.
  • Warm Crack Dip
  • If you want to make this dip into a hot dip, then simply make the dip, spread into a 2 quart casserole dish and cover with foil. Bake at 400 degrees for about 15-20 minutes until hot and bubbly. Top with fresh green onions and a little shredded cheddar. Serve with pita chips or tortilla chips and watch people go crazy!
  • If you are serving this dip to a large crowd, you may want to double the recipe.
  • Add up to 2 cans of Mexi-corn or sweet corn to the dip.
  • For a spicier dip, add a can of diced jalapeños.
  • For a smokier flavor, use smoked cheddar cheese.
  • Add in some chopped green onions for a little bit of color and extra flavor.
  • Try serving this dip with pretzels instead of chips or crackers.
  • If you want a really cheesy dip, use two types of cheese. One type can be a strong-flavored cheese, such as cheddar, while the other can be milder cheese, such as Swiss.
  • For a healthier version of this dip, substitute low-fat or fat-free sour cream, and cream cheese. You can also use turkey bacon to reduce the fat content.
  • Add in some chopped fresh herbs, such as dill, parsley or chives, for a pop of color and flavor.
  • If you want a creamier dip, add in an extra ¼ cup of sour cream or milk or half and half for a thinner dip. 
  • ¼ cup buttermilk powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried chives
  • ½ teaspoon dried tarragon
  • ½ teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Nutrition Information

Serving 1.5ounces Calories 273kcal (14%) Carbohydrates 5g (2%) Protein 8g (16%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 70mg (23%) Sodium 386mg (16%) Potassium 112mg (3%) Fiber 0.1g (0%) Sugar 2g (4%) Vitamin A 749IU (15%) Vitamin C 1mg (1%) Calcium 218mg (22%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 273

% Daily Value*

Serving 1.5ounces
Calories 273kcal 14%
Carbohydrates 5g 2%
Protein 8g 16%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 70mg 23%
Sodium 386mg 16%
Potassium 112mg 2%
Fiber 0.1g 0%
Sugar 2g 4%
Vitamin A 749IU 15%
Vitamin C 1mg 1%
Calcium 218mg 22%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.