Ranch BLT Dip
If there’s one dip that’s about to take over your tailgate, potluck, or Friday night snacking — it’s this one. My Ranch BLT Dip is a creamy, smoky, crunchy dream that tastes like a BLT sandwich turned into the perfect cold dip. It’s made in minutes, no baking, no fuss — just layer, chill, and dig in. The real star here? Dano’s Ranch Seasoning. It gives the dip this cool, tangy ranch flavor that’s not salty or fake — it’s herby, creamy, and makes everything taste so dang good. Honestly, this might be my favorite Dano’s blend yet. Pair it with ridge-style potato chips for the perfect crunch, or pile it onto mini crostini for a party-ready presentation. It’s the ultimate no-bake football-season win.
Ingredients
- 12 ozwhipped cream cheese (softened)
- 8 ozsour cream
- 6slices bacon (cooked and crumbled (oven-baked at 400°f for 20 minutes))
- 2 ½ tablespoonsdano’s ranch seasoning
- 1 teaspoon dano’s ranch seasoning (divided for sprinkling)
- 6 ozfreshly shredded sharp cheddar cheese (about 1½ cups total)
- ¾ cupdiced plum tomatoes
- 1 cupshredded romaine lettuce
- ridge-cut potato chips (for serving)
Directions
Cook the bacon:
- 1
Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Arrange the bacon slices and bake for 20 minutes or until crispy. Cool and chop into bite-sized pieces.
Make the base:
- 1
In a large bowl, combine whipped cream cheese, sour cream, 2½ tablespoons of Dano’s Ranch Seasoning, and about ⅓ of your chopped bacon. Stir until smooth and creamy.
Spread it out:
- 1
Transfer the mixture into a 9-inch glass pie plate (or shallow serving dish) and spread evenly.
Add layers:
- 1
Sprinkle an extra teaspoon of Dano’s Ranch Seasoning on top.
Layer in this order:
- 1
Shredded romaine lettuce
- 2
Cheddar cheese (reserve a handful for topping)
- 3
Diced tomatoes
- 4
Remaining chopped bacon
- 5
Final sprinkle of cheddar cheese
Serve & dip:
- 1
Chill for 30 minutes before serving, or serve right away if you can’t wait!
- 2
Serve with ridge-cut potato chips