Smoky Bacon and Roasted Tomato Dip

Name: Smoky Bacon and Roasted Tomato Dip
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 strips (240 g) bacon strips, chopped into ½-inch pieces; 6 (900 g) roma tomatoes (medium), halved lengthwise, seeds gently scooped out; 2 tbsp (30 ml) olive oil; ½ tsp (3 g) kosher salt; to taste black pepper (freshly ground); 2 cloves (6 g) garlic cloves (minced), minced; 8 oz (225 g) cream cheese (full-fat), cut into ½-inch cubes, at room temperature; 1½ cups (170 g) sharp cheddar cheese (whole milk), coarsely shredded; ¼ cup (60 ml) sour cream; 1 tbsp (15 ml) Worcestershire sauce; ½ tsp (1.2 g) smoked paprika; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (15 g) scallions (green onions), thinly sliced, white and light green parts separated; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A warm, creamy dip with crispy bacon, sweet roasted tomatoes, and melted sharp cheddar cheese. Served hot from the stovetop, it's perfect for parties, game day, or casual entertaining. The roasted tomatoes add depth and slight sweetness, while the bacon brings smokiness and textural contrast.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: About 2 cups (480 ml)

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Ingredients

8 servings

8 strips (240 g) bacon strips, chopped into ½-inch pieces
6 (900 g) roma tomatoes (medium), halved lengthwise, seeds gently scooped out
2 tbsp (30 ml) olive oil
½ tsp (3 g) kosher salt
to taste black pepper (freshly ground)
2 cloves (6 g) garlic cloves (minced), minced
8 oz (225 g) cream cheese (full-fat), cut into ½-inch cubes, at room temperature
1½ cups (170 g) sharp cheddar cheese (whole milk), coarsely shredded
¼ cup (60 ml) sour cream
1 tbsp (15 ml) Worcestershire sauce
½ tsp (1.2 g) smoked paprika
¼ tsp (0.5 g) red pepper flakes (optional)
¼ cup (15 g) scallions (green onions), thinly sliced, white and light green parts separated
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (5)

Rimmed baking sheet (13×18 inches / 33×46 cm)
Medium saucepan (3-quart / 2.8 L)
Wooden spoon or silicone spatula
Sharp knife and cutting board
Paper towels

Steps

Before you start

Preheat oven to 400°F (200°C) for roasting tomatoes
Have all ingredients measured and ready before you begin
Prep bacon while oven heats to save time

1
Roast the tomatoesOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Arrange tomato halves cut-side up on a rimmed baking sheet.
- Drizzle with 2 tbsp (30 ml) olive oil and sprinkle with ½ tsp (3 g) kosher salt and a few grinds of black pepper.
- Roast for 20–25 minutes until the tomatoes are soft, the edges are caramelized, and they release their juices.
- The tomatoes should look collapsed and slightly shriveled at the edges.
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Ready when: Tomatoes are soft, edges caramelized, and juices have released
Tip: Scooping out excess seeds prevents the dip from becoming too watery.
2
Cook the bacon
- While tomatoes roast, chop 8 bacon strips into ½-inch pieces.
- In a medium saucepan (3-quart / 2.8 L) over medium heat, cook the bacon, stirring occasionally, for 8–10 minutes until crispy and the fat has rendered.
- The bacon should be deeply browned and crunchy.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tbsp (30 ml) of bacon fat in the pan.
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Ready when: Bacon is crispy and deeply browned, fat is rendered
Tip: Don't drain all the bacon fat—it adds flavor to the dip. Use the fat to cook the remaining ingredients.
3
Cook the garlic
- With the saucepan still over medium heat and the bacon fat in it, add 2 minced garlic cloves.
- Stir constantly for 30–45 seconds until fragrant and just beginning to turn golden.
- Do not let the garlic brown or it will taste bitter.
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Ready when: Garlic is fragrant and pale golden
Tip: Watch the garlic closely—it can burn in seconds. If it starts to brown, immediately proceed to the next step.
4
Add the roasted tomatoes
- Remove the pan from heat briefly.
- Scoop the roasted tomatoes and all their pan juices into the saucepan.
- Using a wooden spoon, break the tomatoes into bite-sized pieces (no need to mash completely; some texture is desirable).
- Return the pan to medium heat and stir for 1 minute to combine.
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Ready when: Tomatoes are distributed throughout and warm
Tip: Leaving the tomatoes slightly chunky adds body and prevents the dip from becoming too smooth.
5
Melt the cheeses
- Reduce heat to medium-low.
- Add 8 oz (225 g) of room-temperature cream cheese, cut into ½-inch cubes, stirring constantly with a wooden spoon.
- Once the cream cheese begins to soften and incorporate, about 2 minutes, add 1.5 cups (170 g) of shredded sharp cheddar cheese in two additions, stirring until each addition is fully melted before adding more.
- The mixture should be smooth and creamy.
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Ready when: Both cheeses are fully melted and the mixture is smooth
Tip: Keep the heat low so the cream cheese doesn't separate or become grainy. Stir constantly.
6
Season and finish
- Turn heat to low.
- Stir in ¼ cup (60 ml) sour cream, 1 tbsp (15 ml) Worcestershire sauce, ½ tsp (1.2 g) smoked paprika, and ¼ tsp (0.5 g) red pepper flakes if using.
- Taste and adjust salt and black pepper as needed.
- Fold in the crispy bacon pieces and the white and light green parts of the sliced scallions.
- Cook gently for 2 minutes, stirring occasionally, until everything is heated through and fully combined.
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Ready when: Dip is smooth, creamy, and steaming; all ingredients are evenly distributed
Tip: Stir gently to avoid breaking up the bacon pieces. If the dip seems too thick, thin it with a splash of sour cream or milk.
7
Serve
- Transfer the dip to a serving bowl or small baking dish.
- Top with the reserved dark green parts of the sliced scallions and 2 tbsp (8 g) fresh chopped parsley if using.
- Serve immediately while warm with crackers, toasted bread, vegetable crudités, or crispy wonton chips.
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Tip: If serving at a party, keep the dip warm in a slow cooker or small fondue pot set on the lowest setting.

Good to know

Tips

Room-temperature cream cheese is key: it melts smoothly and prevents lumps. Cut it into small cubes and add it before the cheddar.
Roasting the tomatoes concentrates their sweetness and removes excess moisture so the dip isn't watery. Don't skip this step.
For a creamier dip, increase the sour cream to ⅓ cup (80 ml). For a thicker, more cheese-forward version, reduce sour cream to 3 tbsp (45 ml).
Smoked paprika is essential for the smoky flavor profile. Regular paprika will not have the same effect; if unavailable, use ½ tsp (1 g) liquid smoke mixed into the sour cream instead.

Make ahead

The dip can be made up to 1 day ahead. Cool completely, cover tightly, and refrigerate. Reheat gently in a saucepan over medium-low heat, stirring frequently and adding a splash of sour cream or milk if it seems thick. Or reheat in a microwave-safe dish, covered, in 1-minute intervals, stirring between each, until warmed through (usually 2–3 minutes).

Storage & reheating

Room temperature: Do not leave the dip at room temperature for longer than 2 hours. Refrigerator: Store in an airtight container for up to 3 days. Freezer: Freeze in an airtight container for up to 1 month (texture may be slightly grainy upon thawing, but flavor remains good). Reheat from frozen gently over low heat, stirring frequently.

Substitutions

sharp cheddar cheese (whole milk) → Gruyère cheese or white cheddar. Gruyère adds a nuttier flavor; white cheddar is milder. Use the same amount and shred coarsely.
sour cream → Greek yogurt (plain, full-fat) or crème fraîche. Greek yogurt adds tanginess and more protein; crème fraîche is richer. Use the same amount.
roma tomatoes (medium) → Sun-dried tomatoes (oil-packed). Use ¾ cup (90 g) sun-dried tomatoes, drained and roughly chopped. Skip roasting; add directly in Step 4. The flavor will be more concentrated and less fresh.
bacon strips → Smoked turkey bacon or tempeh bacon. Use the same weight. Render and crisp the same way. Smoked turkey bacon has less fat, so add 1 tbsp (15 ml) olive oil to the pan after cooking the bacon substitute.