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.
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 You’ll Love This Bacon Cheddar Dip
- 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!!!!”
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!”
Hot Bacon Dip 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.”
How To Make Bacon Dip
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees F.
- 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.
- 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.
Hot Cheesy Bacon Dip 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.
Hot Bacon Cheese Dip FAQs
- Can I use turkey bacon instead of regular bacon in this bacon dip? 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.
- Can I make the bacon dip ahead of time and refrigerate it before baking? Yes, 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.
- How do I reheat cheesy bacon dip leftovers? The microwave works great. I like to do it in 15 second intervals until it’s heated through.
What Goes Well With Bacon Dip?
- 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.
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- 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
- 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.
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