Air Fryer Crispy Bacon and Roasted Parmesan Dip
A warm, creamy dip featuring crispy air-fried bacon, roasted Parmesan crust, and herbaceous sour cream base. The bacon crisps in the air fryer while the dip bakes until the top is golden and bubbly, creating layers of texture and flavor. Served warm with crackers, bread, or vegetables.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- About 2 cups dip (12 servings as an appetizer)
Steps
Before you start
- Preheat air fryer to 350°F (175°C)
- Have a 6-inch (15 cm) round baking dish or similar oven-safe vessel ready that fits in your air fryer basket
- Allow sour cream and cream cheese to sit at room temperature for 10 minutes for easier mixing
Prepare and fry baconOven 350°F / 175°C
- Pat the bacon pieces dry with paper towels.
- Lightly brush them with olive oil and spread in a single layer in the air fryer basket.
- Air fry at 350°F (175°C) for 10–12 minutes, shaking the basket halfway through, until the bacon is dark golden and crispy.
- Remove and drain on a paper towel.
- Reserve 2 tablespoons of the rendered bacon fat for garnish if desired.
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Ready when: Bacon is dark golden and crispy, not chewy
Tip: Dry the bacon well so it crisps evenly; pat it with a clean paper towel after air frying to absorb excess fat.
Mix dip base
- In a medium bowl, combine the softened sour cream and cream cheese, stirring until smooth and no lumps remain.
- Add the minced garlic, chopped thyme, ½ cup (50 g) of the Parmesan, salt, and black pepper.
- Fold in three-quarters of the crispy bacon, reserving the remaining bacon for garnish.
- Stir until evenly combined.
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Ready when: Mixture is smooth and evenly mixed with no streaks of cream cheese
Tip: Room-temperature cream cheese blends easily; if it's cold, it will be lumpy and harder to mix.
Transfer and top
- Spoon the dip mixture into a 6-inch (15 cm) round baking dish, spreading it in an even layer.
- Top with the remaining ¼ cup (25 g) of Parmesan, the reserved bacon pieces, and a light drizzle of olive oil if desired.
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Ready when: Dip is in baking dish with toppings evenly distributed
Tip: Use a dish that fits comfortably in your air fryer basket with at least 1 inch (2.5 cm) clearance on all sides.
Bake until bubblyOven 350°F / 175°C
- Place the baking dish in the preheated air fryer at 350°F (175°C) for 6–8 minutes, until the dip is warmed through, the edges are bubbling, and the Parmesan topping is light golden.
- Watch during the last 2 minutes to prevent over-browning.
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Ready when: Dip bubbles at the edges, Parmesan top is pale to light golden, center is hot to the touch
Tip: If your air fryer runs hot, check at 6 minutes. If the Parmesan is browning too fast, tent loosely with foil.
Rest and serve
- Remove the dish from the air fryer and let it rest for 2–3 minutes so the dip sets slightly and cools just enough to eat safely.
- Transfer to a serving platter or leave in the dish.
- Serve warm with crackers, toasted bread, vegetable crudités, or tortilla chips.
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Ready when: Dip is still hot and creamy, no longer actively bubbling
Tip: A resting period prevents the dip from splitting or separating when spooned onto serving dishes.
Good to know
Tips
- For an even crisper Parmesan top, increase the air fryer temperature to 375°F (190°C) and reduce the time to 5–6 minutes, watching carefully.
- If you don't have an air fryer, bake this dip in a conventional oven at 375°F (190°C) for 12–14 minutes until bubbly and the top is lightly golden. The bacon can be baked on a separate sheet pan at 400°F (200°C) for 12–15 minutes instead.
- Render bacon the day before and store it in the refrigerator to save time; use it cold or bring to room temperature before mixing into the dip.
- For a spicier dip, add a pinch of cayenne pepper or a few red pepper flakes to the base mixture.
Make ahead
You can prepare the dip mixture up to 8 hours ahead. Cover and refrigerate. When ready to serve, transfer to the baking dish, add toppings, and air fry for 8–10 minutes (a few minutes longer than if starting at room temperature) until hot and bubbly.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave (30–60 seconds in a shallow dish) or in a 325°F (163°C) air fryer for 5 minutes, stirring once halfway through. Do not freeze, as the sour cream base will separate.
Substitutions
- fresh thyme leaves → 1 teaspoon dried thyme or 1 tablespoon fresh rosemary. Dried herbs are more potent; use half the amount. Rosemary adds a woodsy note.
- sour cream, full-fat → Greek yogurt (full-fat) or crème fraîche. Maintains tanginess and creaminess; Greek yogurt may be slightly less rich.
- Parmesan cheese, finely grated → Asiago or Grana Padano cheese, finely grated. Similar nutty, salty flavor; use the same amount.
- bacon strips → Smoked paprika (1 teaspoon) or crispy prosciutto (2 oz / 60 g, chopped). For a vegetarian version, use smoked paprika for depth; prosciutto adds a different but delicious character.
