Ingredients:

  • 2 blocks (8 oz each) Full Fat Cream Cheese, softened
  • 1 cup Full Fat Sour Cream
  • 1/2 cup Mayonnaise
  • 12 rashers (strips) Smoked Streaky Bacon, cooked crispy and crumbled
  • 1 packet (1 oz) Dry Ranch Seasoning Mix (28 grams)
  • 1 cup Sharp Cheddar Cheese, shredded and divided
  • 1 cup Monterey Jack Cheese, shredded and divided
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Fresh Black Pepper
  • 2 tablespoons Fresh Chives, finely snipped (for garnish)

Instructions:

  1. Cook the bacon until very crispy. Drain well on paper towels. Once cooled slightly, crumble coarsely, reserving half the crumbles for the topping. Preheat the oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. Ensure the cream cheese is fully softened. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir vigorously until the mixture is completely smooth.
  3. Add the dry ranch seasoning packet, garlic powder, and black pepper to the creamy base. Mix until just combined. Do not overmix.
  4. Gently fold in half of the cooked, crumbled bacon, 1 cup of the shredded Cheddar, and 1 cup of the shredded Monterey Jack cheese. Spread the dip mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1 cup of mixed cheese (Cheddar and Jack) and the remaining half of the crumbled bacon over the top of the dip.
  6. Bake for 20–25 minutes, or until the dip is bubbling around the edges and the cheese topping is melted and golden. Remove from the oven and let rest for 5 minutes.
  7. Sprinkle liberally with fresh chives before serving. Serve immediately while hot with sturdy tortilla chips or crudités.