Baked Bacon Cheddar Ranch Dip with Fried Pita Chips

Preheat your oven to 400°F (200°C). Arrange the bacon on a baking sheet and bake for 20-25 minutes, or until crispy.

Remove the bacon from the oven and let it cool on the pan for about 15 minutes. Once cooled, finely chop the bacon.

In a large mixing bowl, combine the softened cream cheese and sour cream. Mix until well combined.

Add the chopped bacon, chopped green onions, and shredded cheddar cheese to the bowl.

Season the mixture with garlic powder, onion powder, smoked paprika, salt, pepper, and ranch seasoning mix.

Stir everything together until all ingredients are evenly distributed.

Transfer the dip mixture to an 8-inch cake pan or a similar-sized baking dish and spread evenly.

Bake at 400°F (200°C) for 25 minutes, until hot and bubbly.

While the dip is baking, prepare the pita chips. Cut each pita bread into 6 or 8 triangular wedges.

In a large, heavy-bottomed skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Carefully add the pita wedges to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 15-30 seconds per side, until golden brown and crispy.

Use tongs to remove the fried pita chips and place them on a paper towel-lined baking sheet to drain excess oil.

While the chips are still hot, sprinkle them with flaky sea salt.

Serve the hot baked dip immediately with the fresh fried pita chips.