Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60ml) milk
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 2 tbsp (14g) dry ranch seasoning mix
  • 1/2 tsp (2.5g) garlic powder
  • 6 slices (85g) cooked bacon, finely diced
  • 2 tbsp (10g) fresh chives, thinly sliced
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. In a medium skillet over medium-low heat, melt the butter. Add the softened cream cheese and Greek yogurt, whisking constantly until the mixture is completely smooth and begins to simmer gently; do not let it boil.
  2. Lower the heat to low. Gradually fold in the shredded cheddar cheese one handful at a time, stirring until each batch is fully melted.
  3. Stir in the ranch seasoning and garlic powder. If the dip appears too thick, whisk in the milk one tablespoon at a time until it reaches a velvety, pourable consistency.
  4. Remove the pan from the heat. Fold in three-quarters of the diced bacon, ensuring it is evenly distributed throughout the cheese.
  5. Transfer to a serving bowl and garnish with the remaining bacon and fresh chives.