Creamy Ranch and Cheese Bread Bowl Dip

Raven Higheagle


I love dips and this one hits all the elements. Fast, easy, no-bake, creamy, cheesy, and loaded with ranch flavor. You can use lite or lower fat versions of both the cream cheese and sour cream or traditional versions. I used a blend of white cheddar, Pepper Jack, and mozzarella cheese. Use what you have and enjoy. The ranch flavor is bold and intense, and it’s the perfect backyard bbq, pool party, or game day dip. Dip can be made up to 3 days in advance and kept airtight in the fridge until ready to transfer to the bread bowl.

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Makes 7 cups


10 Min




2 (8 oz) pkg
cream cheese
16 oz
sour cream
3 c
shredded cheese, measured loosely piled (american, colby, pepper jack, monterey jack, cheddar, mozzarella, or your favorite)
2 (1 oz)
packet ranch dip seasoning mix (i used mccormick; substitute with individual spices to taste if preferred, including garlic powder, onion powder, salt and pepper, etc.)
6 to 8-inch round loaf of bread

Directions Step-By-Step

In a large mixing bowl, combine all ingredients (except bread) and stir until combined. The softer the cream cheese is, the easier stirring is; set aside.
With a serrated knife, slice off the top of bread in a circle, about 1-inch from the edge. Go down deep enough with knife to hollow out and remove interior section of the bread.
If necessary, use your fingers to remove interior section of bread; save for dipping if desired.
3.Transfer dip into bread bowl and serve immediately with chips, crackers, veggies, etc. Dip can be made up to 3 days in advance and kept airtight in the refrigerator.
Do not place dip into bread bowl until ready to serve because the bread will get soggy.
Dip will keep airtight in the refrigerator for about 5 to 7 days.