Cheddar Ranch Crack Dip

This cheddar ranch crack dip is my go-to when I need a quick, crowd-pleasing appetizer that disappears fast. Creamy, cheesy, and packed with ranch flavor, it’s loaded with crispy chicken and shredded cheddar for the ultimate indulgence. I love serving it with chips, crackers, or fresh veggies—it’s always the first thing gone at any gathering.

Why I Love This Recipe

I love how ridiculously easy and addictive this dip is. It only takes a few ingredients and just a few minutes to mix together. The combo of creamy base, smoky chicken, sharp cheddar, and ranch seasoning hits all the right salty, savory notes. It’s great cold or baked until bubbly, and I can make it ahead of time too. Perfect for parties, BBQs, game nights—or whenever I need a fast, flavor-packed snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Sour cream

• Ranch seasoning mix

• Shredded cheddar cheese

• Cooked and crumbled chicken

• Green onions or chives (optional, for garnish)

directions

1. I start by beating the softened cream cheese in a bowl until smooth and fluffy.

2. I mix in the sour cream and ranch seasoning until everything is well combined.

3. I stir in the shredded cheddar and most of the chicken, saving a little for the top.

4. I transfer the dip to a serving bowl, sprinkle with the remaining chicken and chopped green onions if using.

5. I chill it for at least 30 minutes before serving to let the flavors meld—or bake it at 375°F for 15–20 minutes until hot and bubbly if I want it warm.

Servings and timing

This recipe serves 8–10 as an appetizer and takes about 10 minutes to prep. If I bake it, it adds another 15–20 minutes.

Variations

• I mix in diced jalapeños or hot sauce for a spicy twist.

• Sometimes I swap cheddar for pepper jack or a smoky gouda.

• I add a handful of chopped pickles or olives for extra tang.

• For a lighter version, I use Greek yogurt instead of sour cream.

storage/reheating

I store leftover dip in an airtight container in the fridge for up to 3 days. If I baked it, I reheat it in the oven or microwave before serving again. If I served it cold, I just give it a good stir and serve it chilled.

FAQs

Can I serve this dip cold or hot?

Yes, I serve it either way! It’s delicious cold after chilling, or warm and bubbly if baked.

Can I make this ahead of time?

Definitely. I prepare it a day in advance and keep it in the fridge—just stir or bake before serving.

What should I serve with this dip?

I usually go with tortilla chips, crackers, toasted baguette slices, or veggie sticks like celery and carrots.

Can I use store-bought chicken bits?

Yes, but I prefer using freshly cooked chicken for better flavor and texture.

Can I double this recipe for a larger group?

Absolutely. I just double the ingredients and use a larger dish if I’m baking it.

Conclusion

Cheddar ranch crack dip is the ultimate party dip—it’s creamy, cheesy, and loaded with bold flavor. Whether I serve it warm or chilled, it always hits the spot. It’s quick to make, endlessly adaptable, and totally addictive. Once I bring this out, there’s never any left.

Cheddar Ranch Crack Dip

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 10–30 minutes
• Yield: Serves 8–10
• Category: Appetizer, Dip
• Method: No-cook or Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This Cheddar Ranch Crack Dip is the ultimate party appetizer—creamy, cheesy, and packed with bold ranch flavor. Whether served cold or baked until bubbly, it’s an easy, crowd-pleasing dip perfect for game days, BBQs, and last-minute gatherings. A rich, addictive ranch dip that’s always the first to disappear!

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Ingredients

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 packet ranch seasoning mix
• 1½ cups shredded cheddar cheese
• 2 tbsp chopped green onions or chives (optional, for garnish)

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Instructions

1. In a mixing bowl, beat the softened cream cheese until smooth and fluffy.

2. Stir in sour cream and ranch seasoning until well combined.

3. Fold in shredded cheddar.

4. Transfer dip to a serving bowl or baking dish.

5. Top with chopped green onions or chives if using.

6. To serve cold: Chill for at least 30 minutes.

7. To serve warm: Bake at 375°F (190°C) for 15–20 minutes, or until hot and bubbly.

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Notes

• Add diced jalapeños or a splash of hot sauce for extra heat.
• Substitute cheddar with pepper jack or smoked gouda for a flavor twist.
• Stir in chopped pickles or olives for a tangy kick.
• Use Greek yogurt in place of sour cream for a lighter option.
• Great served with chips, crackers, or fresh veggies.