Ingredients:

  • 225 g (8 oz) Full-Fat Cream Cheese, softened to room temperature
  • 120 g (½ cup) Full-Fat Mayonnaise
  • 120 g (½ cup) Full-Fat Sour Cream (or Greek yogurt)
  • 1 packet (30 g / 1 oz) Dried Ranch Seasoning Mix
  • 200 g (7 oz) Cooked Bacon, finely chopped
  • 1 tsp Smoked Paprika
  • ½ tsp Freshly Ground Black Pepper
  • 175 g (6 oz / 1½ cups) Sharp Cheddar Cheese, freshly grated
  • 115 g (4 oz / 1 cup) Monterey Jack or Mozzarella Cheese, freshly grated
  • 55 g (2 oz / ½ cup) Parmesan Cheese, grated
  • 2 tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 180°C (350°F). Lightly grease a 1.5 litre (6-cup) shallow baking dish. Ensure your cream cheese is completely softened to prevent lumps, and prepare the bacon and cheeses.
  2. In a medium mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat or whisk vigorously until the mixture is completely smooth and homogeneous.
  3. Add the packet of ranch seasoning, smoked paprika, and black pepper to the creamy base. Mix thoroughly until the flavoring is evenly distributed throughout the mixture.
  4. Fold in the chopped bacon, the Sharp Cheddar, and the Monterey Jack/Mozzarella cheese. Reserve approximately ¼ cup of the combined Cheddar/Jack mixture for the topping.
  5. Transfer the dip mixture to the prepared baking dish, smoothing the top with a spoon. Sprinkle the reserved cheese mixture and the grated Parmesan evenly over the surface.
  6. Bake for 20–25 minutes, or until the edges are bubbling vigorously and the cheese topping is melted and lightly golden brown.
  7. Remove the dip from the oven and let it rest on a wire rack for 5 minutes. Garnish with fresh chives or spring onions just before serving. Serve warm with kettle chips, bread, or crudités.