Ingredients:

• 1 bag (9 oz/255 g) RUFFLES^® Regular Potato Chips, divided
• 1 pkg (8 oz/250 g) brick-style plain cream cheese, at room temperature
• 1 cup (250 mL) sour cream
• 1/4 cup (60 mL) mayonnaise
• 1 pkg (1 oz/30 g) ranch dip seasoning mix
• 1 cup (250 mL) shredded Cheddar cheese
• 4 green onions, finely chopped
• 1/2 cup (125 mL) bacon bits, divided 1
• small jalapeño pepper, seeded and chopped

How to make it:

1. Preheat oven to 350°F (180°C).
2. Crumble enough RUFFLES^® Regular Potato Chips to make 2 cups (500 mL); set aside.
3. Using electric mixer, beat cream cheese for 3 to 5 minutes or until smooth; beat in sour cream, mayonnaise and ranch dip seasoning mix until blended. Fold in Cheddar, green onions, half of the bacon bits, and jalapeño until combined. Fold in 1 cup (250 mL) RUFFLES^® crumbs.
4. Transfer to greased 4-cup (1 L) ovenproof dish. Bake on middle rack of oven for 15 to 20 minutes or until golden and bubbly.
5. Top dip with remaining RUFFLES^® crumbs and bacon. Let cool for 5 minutes. Serve with remaining potato chips.

Tip: Substitute 1 to 2 tbsp (15 to 30 mL) buffalo hot sauce for jalapeño pepper if preferred.