Bacon Ranch Dip Recipe
Bacon Ranch Dip Recipe photo by Taste of Home

Bacon Ranch Dip Recipe

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I used reduced-fat items to lighten up this Parmesan and bacon dip. Not only it is a snap to mix up the night before a party, but the proportions can easily by adjusted for smaller or larger groups. I get requests for the recipe whenever I serve it. —Pam Garwood, Lakeville, Minnesota
TOTAL TIME: Prep: 5 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 6 servings


  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup reduced-fat ranch salad dressing
  • 1/2 cup fat-free sour cream
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup crumbled cooked bacon
  • Assorted fresh vegetables

Nutritional Facts

1/4 cup: 172 calories, 11g fat (3g saturated fat), 18mg cholesterol, 542mg sodium, 13g carbohydrate (0g sugars, trace fiber), 7g protein Diabetic Exchanges:1 starch, 2 fat


  1. In a small bowl, combine the first five ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with vegetables. Yield: 1-1/2 cups.
Originally published as Bacon Ranch Dip in Quick Cooking July/August 2003, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Dec. 30, 2013

"I love this recipe! I make 1/2 with bacon and 1/2 without for my vegetarian friends. It's easy to make and people are always surprised when I tell them I've used low-fat/non-fat ingredients."

Reviewed Dec. 3, 2011

"Simply put..Excellent"

Reviewed Nov. 24, 2011

"This was the big hit of the day!"

Reviewed Sep. 5, 2011

"Very Very Good. I served this at a family picknic every really liked it."

Reviewed Dec. 29, 2010

"Fixes this for an addition to our Christmas dinner this year. The whole family loved it! We'll be making this from now on. Thanks for sharing the recipe."

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