If you are looking for that perfectly addictive appetizer, this Sour Cream Bacon Ranch Ring Dip is going to have you enjoying every last bite. Surrounded by frozen, yeast dinner rolls that easily bake to perfection, this is a dip you are going to make again and again.
It’s no secret that dip is one of my solitary weaknesses. It could have something to do with the fact potato chips are also one of my solitary weaknesses. And since dip and potato chips are partners in crime, it kind of makes sense.
However, here’s another problem, bread is also another food that immediately has me lapsing in judgement over how much I should really eat. Insert bread basket from a restaurant here or this Sour Cream Bacon Ranch Ring Dip. Ugh.
Anyway, it’s safe to say that dip (with bacon), surrounded by warm bread is NOT safe with me at all. It makes me wonder why I torture myself this way. I tell myself I’m doing it for all of you, taking one for the team, providing a service…so I hope you like it. Because yes…I ate it all. It’s part of the recipe testing part of this job. Someone’s got to do it right?
So here’s what’s so amazingly easy about this recipe…you’re going to use frozen, yeast rolls from the market. Just grab a bag of them the next time you are shopping. And you’re going to set the rolls around the outer edges of a 10″ cast iron skillet.
Since the rolls are going to rise over a few hours, you’ll want to place a bowl in the center to keep the rolls from encroaching into the dip space. I used a standard sized cereal bowl with a 5.5-inch opening as you can see here.
Once the rolls have risen to the proper size, you are going to fill the center cavity with the dip. I also sprinkled more cheese, bacon and green onions on top just because!
When you take this out of the oven you are going to have a lot of jaws drop…I promise. And you might be embarrassed about just how much you’re going to consume. It’s slightly ridiculous. Don’t worry, the treadmill will be there tomorrow.
I brushed the rolls with a butter mixture before placing them in the oven and again once they came out…because we just don’t want the madness of this recipe to stop.
Make sure to serve this with a sweet little scoop or knife to ensure all the dippy goodness can be smeared onto a roll and shoved placed gracefully into your mouth.
It should be illegal, but thank goodness it’s not.
Sour Cream Bacon Ranch Ring Dip
- 13 frozen, yeast dinner rolls (rolls are 1.25 oz each)
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 8 oz shredded Colby Jack cheese, plus more for topping
- 1/3 cup fresh, sliced green onion, plus more for topping (greens only)
- 1/3 cup real bacon bits (not the crunchy ones), plus more for topping
- 1 Tablespoon powdered ranch dressing mix
- 1 teaspoon finely minced garlic
- 4 Tablespoons butter
- 1/2 teaspoon powdered ranch dressing mix
- 1/4 teaspoon garlic powder
- Arrange frozen rolls around the outer edges of a 10” cast iron skillet. Place a bowl (with a 5.5" diameter) in the center of the skillet to keep the rolls from rising into the middle space. Let rolls rise for 3-4 hours. (Rising time is dependent on room temperature. It will be obvious when they are ready to bake.)
- Preheat oven to 350 degrees F.
- Add all ingredients for the dip into a large bowl and combine using a hand mixer. Scoop dip mixture into the center of the rolls. (It's okay if it's piled high because the rolls are going to rise while baking.) Sprinkle some extra cheese, bacon bits and green onion on the top.
- In a small saucepan, melt, butter, ranch powder and garlic powder over low heat. Brush most (save about a Tablespoon) of the butter on top of uncooked rolls before placing in the oven. Bake for 30 minutes. Remove from the oven and brush the rest of the butter mixture on top of the rolls. You can also sprinkle more green onion and bacon bits on top for looks.
- Serve immediately because it's unreal while gooey and warm.
- Serving size: 6
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