This Crack Dip is super easy to make with simple ingredients and ready in under 10 minutes. Once you’ve tried it, you know you make this often. A keeper that even that the pickiest kids will eat. No one would ever guess and taste it is vegan, so much better than the real deal.
Dip recipes are one of my favorites. Honestly I could easily make a full meal out of them, I am always ready to eat them with a spoon.
If you’re looking for other party dips, use the search bar and enjoy more amazing things to try.
Why you should try this Crack Dip
There are a ton of good reasons why you should be making this new Crack Dip right now. It is
- easy to make with step by step pictures
- packed with amazing flavors
Beside this, the dip is so super versatile. You can of course use it with crackers, but also with vegetables, such as carrots or celery, or tortilla and pita chips, or pretzel sticks.
What you need for this Cracker Dip recipe
As you may expect, you don’t need a lot of ingredients to treat yourself to this dip.
Just make sure you have the following in your fridge or your pantry:
- vegan mayo
- cream cheese (vegan)
- vegan bacon
- cheddar (vegan)
- ranch seasoning
How to make Crack Dip
In a skillet, heat oil until it is hot. Add vegan bacon bits and fry them until they are golden and lightly browned. This will take around 4 minutes. Switch the heat off, but leave the skillet on the warmed stove.
Next in a bowl combine step-by-step vegan cream cheese, mayo, bacon, and cheddar, the ranch seasoning, and scallions. Mix well and season with salt and pepper.
Enjoy immediately or put in the fridge with a lid on top for later.
This makes such an amazing dip for potlucks or get togethers, but is filling enough for dinner, lunch or even meal prep.
What makes this recipe so great is how easy it is to make variation of it.
Just think about using different herbs, or different vetegables. My suggestions are bell pepper, onions, corn, pickles, or tomatoes.
Just be creative and play around with it!
Can I freeze this?
I would say definitely not, because after thawing it will turn out crumbly and watery. This is not the texture you want for your family, friends and guests.
Make it ahead and store it in the fridge instead. It will last for 6 days with a lid on top.
Also if you need a really large amount, double or triple everything.
Always love seeing your remakes.
- 14 oz vegan cream cheese
- 1 cup vegan mayonnaise
- 5 oz vegan cheddar, shredded
- 2 Tbs Ranch seasoning
- 2 Tbs olive oil
- 1 cup vegan bacon, finely cut
- 1 bunch scallions, sliced
- salt, pepper to taste
- In a skillet, heat oil until it is hot. Add vegan bacon bits and fry them until they are golden and lightly browned. This will take around 4 minutes. Switch the heat off, but leave the skillet on the warmed stove.
- Next in a bowl combine step-by-step vegan cream cheese, mayo, bacon, and cheddar, the ranch seasoning, and scallions. Mix well and season with salt and pepper.
Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 451Total Fat: 37.3gSaturated Fat: 22.8gTrans Fat: 0gUnsaturated Fat: 8.2gCholesterol: 0mgSodium: 256mgCarbohydrates: 7.5gFiber: 0.4gSugar: 2.5gProtein: 11.8g