Ingredients
- Cream cheese, softened: 8 ounces
- Ranch dressing mix: 1 ounce packet
- Rotel diced tomatoes and green chilies, undrained: 10 ounces
- Mayonnaise: 1 cup
- Shredded cheddar cheese: 1 cup
- Cooked bacon, crumbled: 1/2 cup
- Green onions, chopped: 1/4 cup
- Worcestershire sauce: 1 teaspoon
Instructions
- Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Step 2: Add the ranch dressing mix, Rotel (undrained), mayonnaise, shredded cheddar cheese, crumbled bacon, green onions, and Worcestershire sauce to the bowl.
- Step 3: Stir all ingredients together until well combined. Ensure no large lumps of cream cheese remain.
- Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling for longer (1-2 hours) is recommended for optimal flavor.
- Step 5: Serve chilled with tortilla chips, crackers, or vegetables.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- This dip is best served cold, but if needed, you can stir in a tablespoon of milk or cream to loosen it up slightly after refrigeration.
- Serve with a variety of dippers like pretzel crisps and bell pepper strips for a colorful and tasty spread.
- For a creamier texture, make sure your cream cheese is truly softened to room temperature before mixing to avoid any stubborn lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American