Recipe: That Good Dip

Since we’ve never known its real name, we just refer to it as “That Good Dip.”


1 container sour cream (16 oz.)
1 envelope dry Ranch Dressing mix
1/2 cup bacon bits
1 cup finely shredded mild cheddar cheese


In a medium bowl combine sour cream and Ranch Dressing mix. Stir until well combined. Add bacon bits and stir until well combined. Add cheese and stir until well combined. You can eat it immediately but I find it’s better after a few hours refrigeration (even overnight). Serve with crackers, chips and/or pretzels.


  • I always use light sour cream, with no ill-effects.
  • Any variety of cheese will work. In the pictures, I used a Mexican blend.
  • This holds in the refrigerator for a week or more (that is, if there’s any left!)
  • A print-friendly version of this recipe can be found here.

Many thanks to my photographer!
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2 Responses to Recipe: That Good Dip

  1. amy b. says:

    We’re not big dip people because once we make it we have to eat it and well, you know how that goes, once we get started, we can’t stop. This looks like a good one to try if we ever wanted to get dippy! šŸ™‚ Yum!

  2. Yes! We have the same problem. I try to only make these sorts of things when we are invited somewhere and can take it along. This way we get to have some, but not all. (Of course this often causes me to scrounge around for invites. Oh well!)

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