Bacon and Cheddar Dip

Name: Bacon and Cheddar Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 strips (180 g) bacon strips, chopped into ½-inch pieces; 8 oz (226 g) cream cheese, full-fat, at room temperature; ½ cup (120 ml) sour cream; 1½ cups (170 g) sharp cheddar cheese, shredded; 3 stalks (30 g) green onions (scallions), white and light green parts chopped, dark green reserved for garnish; ¼ tsp (1½ g) kosher salt; ⅛ tsp (0.6 ml) freshly ground black pepper; ¼ tsp (½ g) garlic powder; ½ tsp (2½ ml) Worcestershire sauce (optional)

From the MyKitchenBank Kitchen

A warm, creamy dip loaded with crispy bacon, sharp cheddar cheese, and bright green onions. This crowd-pleasing appetizer comes together quickly and can be served straight from the oven with crackers, bread, or vegetable sticks. The combination of cream cheese and sour cream creates a smooth base, while melted cheddar and smoky bacon make every bite rich and satisfying.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 2½ cups (serves 8 as an appetizer)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Bring cream cheese to room temperature (about 30 minutes) so it mixes smoothly
Have all ingredients measured and ready before you begin

1
Cook the bacon
- Place bacon pieces in a 10-inch skillet over medium heat.
- Cook, stirring occasionally, for 6–8 minutes until the bacon is crispy and has rendered its fat.
- Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.
- Once cooled, chop any larger pieces if needed.
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Ready when: Bacon is golden brown and crispy throughout, not limp
Tip: Reserve the bacon fat—it adds deep flavor to the dip. Don't drain off all of it.
2
Mix the base
- In a medium mixing bowl, combine the room-temperature cream cheese and sour cream.
- Stir with a wooden spoon for about 2 minutes until the mixture is smooth and no lumps remain.
- The cream cheese should be fully incorporated and the texture should be creamy.
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Ready when: Mixture is smooth, uniform, and free of lumps
Tip: Cold cream cheese will be lumpy and hard to stir. Let it sit at room temperature for at least 30 minutes before starting.
3
Add cheese and seasonings
- Fold the shredded cheddar cheese, cooked bacon, white and light green chopped green onions, salt, black pepper, garlic powder, and Worcestershire sauce (if using) into the cream cheese mixture.
- Stir until everything is evenly distributed and no streaks of plain cream cheese remain.
- The mixture should look uniform and flecked with bacon and green onion throughout.
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Ready when: All ingredients are evenly combined with no visible streaks of plain cheese mixture
Tip: Save the dark green tops of the green onions for garnish just before serving—they'll stay bright and fresh.
4
Transfer to baking dish
- Spoon the dip mixture into an 8×8-inch (20×20 cm) baking dish or 9-inch (23 cm) pie dish, spreading it into an even layer.
- If using a baking dish, the dip should fill it about three-quarters full.
- Smooth the top with the back of a spoon or spatula, but don't press hard—you want it light and creamy when baked.
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Ready when: Dip is spread evenly in the dish with no gaps
Tip: A pie dish works well because the shallower sides let heat distribute more evenly. An 8×8 baking dish works fine too.
5
Bake the dipOven 350°F / 175°C
- Place the dish in a preheated 350°F (175°C) oven.
- Bake uncovered for 18–20 minutes.
- The dip should be heated through and the edges should bubble slightly.
- The top will look slightly less wet than the center but should not brown.
- If the top begins to brown before the center is hot, loosely tent with foil and continue baking.
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Ready when: Edges bubble gently and the dip is hot throughout (at least 165°F/74°C at the center); top is warm and set but not browned
Tip: Insert a knife into the center at the 18-minute mark—if it comes out warm, the dip is ready. Don't overbake or it may separate.
6
Rest and garnish
- Remove the baking dish from the oven and let the dip rest for 3–5 minutes.
- This allows the mixture to set slightly so it won't be too thin when scooped.
- Scatter the reserved dark green onion tops over the dip just before serving.
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Ready when: Dip has stopped actively bubbling and is still hot but no longer steaming heavily
Tip: The resting time is important—it gives the dip just enough time to firm up slightly without cooling down too much.

Good to know

Tips

Room-temperature cream cheese is key—it incorporates smoothly without lumps and creates a silkier final texture. Plan ahead or use the microwave (in 10-second bursts) to soften it quickly.
Don't skip rendering the bacon yourself. Packaged pre-cooked bacon lacks the crispy texture and rich rendered fat that make this dip special.
Serve the dip in its baking dish set on a trivet or hot pad to keep it warm throughout your gathering. Stir it occasionally if it sits out longer than 15 minutes.
For a lighter version, substitute half of the cream cheese with Greek yogurt, but reduce sour cream to ¼ cup to keep the texture from becoming too loose.

Make ahead

Prepare the dip mixture (through step 3) up to 8 hours ahead. Cover and refrigerate in the baking dish. When ready to serve, bake directly from the refrigerator, adding 5–7 minutes to the baking time (total 23–27 minutes) and checking that it's heated through to at least 165°F (74°C) at the center.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes until warmed through, or in a small skillet over low heat, stirring occasionally. Do not microwave, as the cream cheese can separate. The dip is best served warm.

Substitutions

sharp cheddar cheese, shredded → sharp white cheddar or aged gouda. Both offer similar sharpness and melt beautifully. White cheddar will not change the color significantly; gouda adds a subtle smokiness.
cream cheese, full-fat → mascarpone (use 6 oz/170 g) or neufchâtel cheese. Mascarpone creates a richer, silkier dip; neufchâtel has less fat and works in a pinch, though the texture is slightly less creamy.
bacon strips → 6–8 oz (170–226 g) diced smoked ham or crumbled cooked sausage. Ham gives a saltier, milder smoke; sausage adds more spice and richness. Adjust salt to taste if using ham.
green onions (scallions) → 2 tablespoons fresh chives or 1 tablespoon dried dill. Chives keep the bright onion flavor but are more delicate; dill shifts the flavor profile toward herb-forward rather than savory-bacon.