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Bacon Dip

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This hearty dip checks all the boxes that make a warm and creamy dip a classic – big flavor, gooey cheese and in this case, lots of smoky bacon.

bacon cheese dip

Hot Bacon Dip

This bacon dip will have friends and family circling the coffee table, eagerly reaching for more. This is one of those addictive dips that can be easily polished off before you know what happened. No one is going to miss the standard-issue sour cream and onion dip with this cheesy bacon dip around.

The cast iron skillet keeps the dip warm much longer than a casserole dish. If by chance it cools before everyone finishes it, just pop it back into the oven or onto the stove for a quick warm-up.

Why I Love This Recipe

  • Has five simple ingredients, with straightforward instructions, so it’s easy to put together.
  • Uses real bacon, just like in my bacon pull apart bread, so every bite has smoky bacon flavor.
  • This cheddar bacon dip can be made the day before and baked off right before guests arrive.
  • Perfect for game day, but works for any casual get-together.

Reader Rindy R says… “Made this dip for a girlfriend’s birthday party! It was the hit of the party. The next day I had several e-mails requesting the recipe. I just linked them to you! Thanks for sharing such a great dip – it will surely make an appearance at Super Bowl time!!!!”

bacon cheddar dip

I have a top three when it comes to game day dips and this bacon cheese version ranks alongside my jalapeño popper dip and buffalo chicken dip as crowd favorites.

Reader Patty Cakes says… “I made this for the Super Bowl party last year and it was such a hit I have to make it again!! It was so good the pan I brought it in was practically licked clean!! Thank you for posting this recipe!! Cheers!”

Ingredients

  • Cream Cheese: Adds creaminess and helps bind the ingredients together.
  • Sour Cream: Adds tanginess while contributing to the creamy texture of the dip, just like it does in my other sour cream bacon dip recipe.
  • Bacon: The savory, smoky flavor that adds a meaty texture to the dip. It wouldn’t be bacon dip without it!
  • Cheddar Cheese: For flavor and the gooey, melty texture when melted in the dip.
  • Green Onion: Adds freshness, a slightly sharp flavor, and visual appeal to the dip.

Reader Steph says… “Oh man! This was soooo good, and tonight I’m going to mix the leftovers in with potato for twice baked potatoes.”

cream cheese bacon dip

How To Make Bacon Dip

  1. The first thing you’ll want to do is get your cream cheese out of the refrigerator so it can come to room temperature, otherwise it will be too cold to blend seamlessly with the sour cream.
  2. Unwrap the raw bacon and lay it on a cutting board, keeping its original stacked form from the packaging. Using a sharp knife, slice the bacon strips vertically and horizontally until they are diced into small pieces, each measuring 1/2 inch or less on all sides.
  3. Preheat a deep skillet over medium heat. Add the diced bacon pieces and cook for 15-20 minutes, stirring occasionally with a wooden spoon until they are browned and crispy. Transfer the bacon to a paper towel-lined bowl to absorb excess grease. Set aside.
  4. Preheat oven to 400 degrees F.
  5. Mix cream cheese and sour cream in a bowl until well combined. Add cooked bacon (set aside 1/4 cup), cheese (set aside 1/4 cup), and green onions (set aside 1/4 cup), stirring to incorporate.
  6. Spread the dip into a cast iron skillet. Sprinkle the reserved bacon and cheese over the top. and sides are bubbling. Heat for 25-30 minutes, or until the center of the dip is heated through.

bacon dip recipe

Recipe Tips

  • Starting with a softened cream cheese is key for a well-blended dip.
  • Ingredients like the bacon, cheese and green onion do not have to be exact measurements, but you don’t want to add less, only more.
  • Make sure bacon is cooked to crispy. Fatty bacon pieces are not what you want in this recipe.
  • Bacon can diced and cooked as the recipe states or you can cook whole pieces and crumble after. Bacon can even be cooked in the oven.
  • The sides of the dip will start bubbling around the 15-20 minutes mark, but you’ll want to cook for 25-30 minutes to make sure the center is warmed through.
  • You don’t have to make this dip in a cast iron skillet, but it keeps it warm for longer.
  • Several readers have loved using bacon dip leftovers on baked potatoes, potato skins and twice baked the next day – great idea!
  • Some readers have also customized the bacon dip by adding ranch powder and bacon bits.
  • This could also be baked and served inside a hollowed out, round sourdough loaf.

cheesy bacon dip

Recipe Notes

  • It’s not my favorite, but yes, you can substitute turkey bacon for regular bacon if you prefer a leaner option. Keep in mind that the flavor and texture may vary slightly.
  • You can assemble the dip ahead of time and refrigerate it, covered, until you’re ready to bake it. Just make sure to bring it to room temperature before baking to ensure even cooking.
  • The microwave works great for reheating any leftovers. I like to do it in 15 second intervals until it’s heated through.
  • I have served this bacon dip with lots of different dippables. My favorites are a thick-cut bagel chip (like you see in the pictures) or a sturdy chip. You could also make a small butter knife available and serve the with sliced baguette or any other bread.  Tortilla chips, crackers, pretzels and fresh vegetables like celery and carrot sticks also work.

cheddar bacon dip

 

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bacon dip
Print Recipe
5 from 16 votes

Bacon Dip

This hearty dip checks all the boxes that make a warm and creamy dip a classic - big flavor, gooey cheese and in this case, smoky bacon.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Keyword: Bacon Dip
Servings: 8
Calories: 582kcal
Author: Cathy Pollak

Equipment

Ingredients

  • 8 oz. (226 g) full-fat cream cheese, softened
  • 1.5-2 lbs. thick-cut bacon
  • 2 cups (480 g) full-fat sour cream
  • 8 oz. cheddar cheese, shredded
  • 1 cup chopped green onion (white and green parts)
  • thick-cut bagel crisps or chips for serving

Instructions

  • Bring cream cheese to room temperature.
    8 oz. (226 g) full-fat cream cheese, softened
  • Take the raw bacon out of its packaging and place it on a cutting board, maintaining its original stack from the package. Using a sharp knife, slice the bacon strips vertically and horizontally. Keep cutting until the bacon is diced into small pieces measuring 1/2 inch or less on all sides.
    1.5-2 lbs. thick-cut bacon
  • Preheat a deep skillet on medium heat. Once heated, add the diced, raw bacon pieces. Cook for 15-20 minutes, occasionally stirring with a wooden spoon until the bits turn fully browned and bubbly. You want them crispy! Transfer the bacon bits from the pan to a bowl lined with a paper towel to absorb excess grease. Set aside.
  • Preheat oven to 400 degrees F.
  • In a bowl, combine cream cheese and sour cream until fully mixed together. Stir in cooked bacon (reserve 1/4 cup), cheese (reserve 1/4 cup) and green onions (reserve 1/4 cup).
    2 cups (480 g) full-fat sour cream, 8 oz. cheddar cheese, shredded, 1 cup chopped green onion (white and green parts)
  • Add dip to 10.5" cast iron skillet or a 1.5 quart baking dish. Sprinkle the top with reserved bacon and cheese.
  • Heat for 25-30 minutes, or until the center of the dip is heated through.
  • Serve immediately with sturdy dippers like thick-cut bagel crisps or thick-cut chips.

Notes

Bacon: Use any method you prefer when it comes to cooking the bacon, on the stove or in the oven, just make sure it's crispy (no visible fat) in the end. In a pinch, you could use pre-cooked bacon crumbles (like the ones Costco sells). You'd want to use at least a cup to mix into the dip and extra for sprinkling on top of the dip.
Cheese: Use any cheese you love, but cheddar really shines in this dip. I prefer to shred it myself, since it melts better that way. Regular, sharp or extra sharp all work.
For optimal outcomes when preparing this bacon dip, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts
Bacon Dip
Amount Per Serving (168 g)
Calories 582 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 21.7g136%
Polyunsaturated Fat 5.2g
Monounsaturated Fat 16.6g
Cholesterol 140mg47%
Sodium 699mg30%
Potassium 456mg13%
Carbohydrates 5.7g2%
Fiber 0.1g0%
Sugar 3.4g4%
Protein 31g62%
Vitamin A 225IU5%
Vitamin C 1.4mg2%
Calcium 241mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

    5 from 16 votes

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  6. Liz C. says

    Hubba Hubba! I wonder if I could recover from a session of eating all of this dip. Probably not, but I’d be totally happy during the effort, lol. But then, I might need a jump start afterward.

    Reply

  16. Mary Norman says

    Hi, this is my first time making a comment, but I just wanted to say that I really like ur blog. You have some really great recipes and I love the stories too. I also wanted to let you know (if you didn’t allready) that Oscar Meyer and Hormel have the little reseable pouches of Real Bacon Bits and I have found that in a pinch, they taste much better that the regular bacon bits. I can’t wait to try this out, Yummo. We love dips in my house.
    Thanks, Mary

    Reply

  28. steph says

    It’s storming terribly here in FL (2 tornadoes and hail) so I’m going to be making this once my cream cheese comes to room temp and curling up with movies! Thanks so much for sharing!!

    Reply

  30. LilSis says

    You’re killin’ me! Chips and dip is probably one of my biggest temptations. This one looks fantastic. The more bacon, the better!

    I won’t be able to make this til I lose a few more pounds. I’m not good at moderation when it comes to dip!

    I am bookmarking for future reference! 🙂

    Reply

  34. Sook says

    Wow! This would be a wonderful appetizer for a party! I have a few birthday parties coming up this next couple months so I will have to bookmark this recipe. Thank you!

    Reply

  42. KathyB. says

    I love just about any and all sour cream and bacon dips as long as they don’t contain any beans or potatoes. This is a winner, everything I could eat as a meal, who needs to dip anything but a big spoon into it anyway?

    Reply

  59. Patricia says

    OK so I tried the Tuscan Bean recipe, changing it up a bit since I had only canned beans, and I loved it. Really loved it. Made with staple items in the kitchen, this is truly a delicious and (if served in the right bowl) elegant meal. Thanks.

    And now the bacon dip. I am providing the refreshments next week at a movie night me and my friends are having (one of my friends stars in the film – Girl In The Basement) and I am in charge of food. This will be perfect for almost everyone and I know I won’t have leftovers to lug back home. Thanks for sharing!!

    Reply

  64. melissa myers says

    5 stars
    Loved the dip…it reminded me of everything I put on my baked potato, did you ever think of putting this dip into potato skins. I think it would be really good. thanks for the recipe!

    Reply

  65. Rindy R says

    5 stars
    Made this dip for a girlfriend’s birthday party! It was the hit of the party. The next day I had several e-mails requesting the recipe. I just linked them to you!Thanks for sharing such a great dip – it will surely make an appearance at Super Bowl time!!!!

    Reply

  68. Casey says

    5 stars
    Made the dip for a Super Bowl party and used Turkey bacon and regular bacon. Topped it with avacados and offered it with Blue Corn chips or on top of chili.

    Reply

  69. Doris says

    5 stars
    I made this while snowed in and I have to say, as good as the warm dip was, the raw dip was better. I happened to lick the spatula after I poured the dip into the pan for baking. YUM. The next time I make this, I think I will just forego the cooking part.

    Reply

  70. Alexi says

    5 stars
    My whole family loves this dip, I have made it now three times. (they also love the Bailey’s cake, especially grandma) I added olives cause I love them.Love your blog!

    Reply

  71. Krista says

    i make a dip similar to this but my varaiton is …
    1 block of cream cheese
    1 small tub of sour cream
    2 tbsp of mayonaise
    1 package of the ready made bacon – cut in small peices like your garnish

    mix all ingredients togeether. and bake for 25 minutes….remove and stir.

    use bacon dipper crackers (crackers that are bacon flavoured..mmmmm) about a handful or a little more srumbled and put on top of the dip…bake for another 15 mintues. then use remaining crackers to use to dip in the dip 🙂

    Reply

  73. Patty Cakes says

    5 stars
    I made this for the Super Bowl party last year and it was such a hit I have to make it again!! It was so good the pan I brought it in was practically licked clean!! Thank you for posting this recipe!! Cheers!

    Reply

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