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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This creamy, cheesy dip is loaded with bold flavors from sharp cheddar, smoky paprika, and crumbled bacon. The addition of Rotel brings a subtle tang, while the ranch seasoning ties everything together. Baked until bubbling and lightly browned, it’s perfect for scooping with chips or crackers. The topping of green onions and smoked paprika adds a fresh and smoky finish.
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Preheat oven to 375°F.
Combine cream cheese, sour cream, mayonnaise, ranch seasoning, garlic powder, Worcestershire sauce, smoked paprika, and black pepper in a large bowl until smooth.
Fold in drained Rotel, 2 cups cheddar, Monterey Jack, and half of the bacon.
Spread the mixture into a 10-inch cast iron skillet or 8x8 baking dish.
Top with the remaining cheddar and bacon.
Bake for 20–25 minutes until hot and bubbling.
Broil for 1–2 minutes until the cheese is lightly browned.
Garnish with green onions and a light sprinkle of smoked paprika.
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Drain the Rotel really well to avoid thinning the dip and ensure it stays rich and creamy.
Can I use a different type of cheese?
Yes, you can substitute Monterey Jack or sharp cheddar with other melting cheeses like Colby or mozzarella.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this dip ahead of time?
Yes, you can prepare the dip up to the baking step and refrigerate it. Bake it just before serving.
What can I serve this dip with?
Serve with Ruffles potato chips, pretzel crisps, tortilla chips, Ritz crackers, or toasted baguette slices.
Can I make this dip spicier?
Yes, you can add diced jalapeños or a pinch of cayenne pepper to the mixture for extra heat.
