Ingredients:

  • 8 oz (225 g) full-fat Cream Cheese, fully softened
  • 1 cup (240 g) full-fat Sour Cream or Crème Fraîche
  • 1 packet (approx. 30 g) Dry Ranch Seasoning Mix
  • 5 cups (150 g) Mature/Sharp Cheddar Cheese, grated
  • 8 strips (approx. 120 g) streaky Bacon, cooked until very crisp and crumbled
  • 4 stalks (60 g) Spring Onions (Scallions), finely sliced
  • ½ tsp Black Pepper (optional)

Instructions:

  1. Ensure the 8 oz block of cream cheese is fully softened to room temperature (this is critical for smooth mixing).
  2. Cook the streaky bacon until it is very crisp. Drain thoroughly on paper towels to remove excess fat. Allow to cool completely, then finely chop or crumble.
  3. Grate the cheddar cheese (if not pre-grated) and thinly slice the spring onions.
  4. Place the softened cream cheese into the large mixing bowl. Using an electric mixer on medium speed (or vigorous stirring), beat until completely smooth and lump-free.
  5. Incorporate the 1 cup of sour cream (or crème fraîche) into the cream cheese. Beat until the mixture is light, smooth, and homogeneous.
  6. Sprinkle the full packet of dry Ranch seasoning mix and the black pepper (if using) into the base. Gently fold or mix on low speed until just combined.
  7. Gently fold in the cooled, crumbled bacon and 1 cup of the grated cheddar cheese. Reserve the remaining ½ cup of cheese and a small pinch of bacon for the final garnish.
  8. Transfer the dip to an airtight container. Refrigerate for a minimum of 2 hours, but preferably 4 hours or overnight. This crucial step allows the flavors to fully marry.
  9. Just before serving, transfer the chilled dip to your serving bowl. Garnish generously with the reserved cheddar cheese, crumbled bacon, and the sliced spring onions.