Place the cream cheese, sour cream, cheddar cheese, bacon and 1/2 packet of ranch mix into a small slow cooker.
Cover and cook on LOW for 2-3 hours, or until hot and bubbly. Stir to combine. Taste and add additional ranch seasoning if necessary.
Serve with chips, crackers or veggies for dipping.
Cooking times may vary with different slow cookers. Check and stir as necessary.
Shred your own cheese from a block. The pre-shredded bags don't melt as well since they’re coated in anti-caking powders. You can use white cheddar if you prefer a white queso dip.
Second, I prefer this dip with low-sodium bacon if you can get it. It’s not essential, but if you’re sensitive to salty food I recommend it since the ranch seasoning is quite salty enough. Not to mention salted chips if that’s what you’re using as a dipper…all that salt adds up!
Finally, a note about the ranch packet. There were several options available at the grocery store and they’re pretty similar. There was one titled “dressing and seasoning mix” and one labeled for dips. I opted for the one with lesser sodium. I also recommend starting with half a pack and adding more after the dip is melted if it needs more seasoning.