Let Me Tell Ya—The Dip That Made Me Famous (Sorta)
Alright, I don’t say this lightly, but this Best Cream Cheese Dip with Bacon and Cheddar has been a total game changer at every family gathering since my cousin’s less-than-memorable potluck five Christmases ago. I walked in, plopped it on the snack table (okay, maybe dropped is more accurate, those Tupperware lids get me every time), and watched it disappear faster than you can say “save me some!”. True story: Uncle Dave hid the bowl behind the punch so he wouldn’t have to share. Anyway, this is the kind of recipe you keep in your back pocket for, well, almost every occasion. And yes, I know, another cheese + bacon thing, but trust me—this isn’t a copycat.
Why You’ll Love This (Or Why My Family Keeps Asking For It)
I make this when the fridge looks sad or when unexpected folks drop by (it’s basically my edible magic trick). My family goes bananas for it—especially my kid, who insists this dip is better than dinner. It’s blissfully simple but tastes like you went to more trouble than you did (don’t tell my mother-in-law). Oh! Here’s a thing: I used to try skipping the bacon once because I forgot to buy some, and, yeah, never again. Just trust me.
What You’ll Need (But Don’t Stress the Small Stuff)
- 225g (8 oz) cream cheese, softened – Any old kind is fine, but I’ll admit Philadelphia is my go-to. Grandma Pearl insists the budget stuff is “too tangy,” but honestly, I can’t tell.
- 1 cup sharp cheddar cheese, shredded – Bagged is fine if you’re in a rush, but grating it yourself makes it meltier (if that’s even a word).
- 6 strips crispy bacon, crumbled – I’ve used thick-cut, turkey, and even that fancy maple kind. Once, only had three strips left and just chopped them up small—still worked.
- 2 tablespoons sour cream – I’ve swapped in Greek yogurt and no one noticed (not even my picky kid).
- 3 spring onions, sliced up – Or just a handful of chives. Actually, I quite like it with red onion sometimes!
- 1/2 teaspoon garlic powder – Fresh garlic if you’re feeling fancy (or brave), but powder saves me on busy nights.
- Pepper to taste – You know the drill. Sometimes I’m generous; sometimes I forget.
How To Pull This Off (Without Breaking a Sweat)
- First thing—let that cream cheese chill out on the counter until it’s nice and soft. If you’re impatient (like me) just microwave it in very short bursts, but keep an eye on it! I once nearly cooked it.
- Scoop the cream cheese into a big bowl and mash it around with a fork until smooth. (This is where I usually sneak a taste. Quality control, right?)
- Toss in the cheddar (I just eyeball it, if I’m honest), crumbled bacon, sour cream, spring onions, garlic powder, and a good few cracks of pepper. Stir it all together. If it’s looking a bit lumpy now, don’t panic—it sorts itself out.
- If you want it hot, scrape the whole glorious mess into a little baking dish and bake at 180°C (350°F) for about 15-20 minutes. Or just serve as-is, room temp. Both are delicious; I do both depending on my mood (or how many distractions are yelling “Mum!”).
- Sprinkle some extra bacon or onion on top if you’re feeling snazzy, and plop down with your favorite dippers. Don’t overthink it.
Some Notes From The Front Lines
- Honestly, don’t fuss if your bacon isn’t the crispiest. It gets mixed in anyway. (But, okay, I wouldn’t use chewy bacon for this—just too weird.)
- Once, I tried adding a splash of Worcestershire. It was surprisingly good but my kid made a face, so that experiment is on hold.
- If your dip seems too thick, a dash of milk or even more sour cream will fix it right up. Don’t go overboard; start with a tablespoon or so.
Let’s Talk About My “Creative” (a.k.a. Dubious) Variations
- I’ve mixed in a pinch of smoked paprika—super tasty if you like a little campfire vibe.
- Jalapeños for more kick? Lovely, but my husband claims it’s a “bacon cheese dip,” not “bacon cheese surprise.” Still, I sneak them in sometimes.
- I once swapped bacon for pancetta—works a treat.
- Tried a low-fat cream cheese… Let’s just say, I won’t do that again.
Do You Need Anything Fancy? (Not Really)
I do use a hand mixer if I’m after extra creamy drama—my ancient one makes a noise like a tractor, but it’s reliable. Totally works with a wooden spoon though; you’ll just get a little arm workout, is all. If you don’t have a small casserole dish to bake, just use a pie tin or, heck, a cake pan—it’s all good.
Storage—If By Some Miracle You Have Leftovers
Pop any leftovers (hah!) in a lidded container and stash it in the fridge. Should keep for 2-3 days, but honestly, in my house it never lasts more than a day! And sometimes, it’s even better slathered on a bagel the next morning. I know, totally decadent.
How I Like To Serve It (Steal This Tradition If You Like)
We’re crackers-and-chips people, so that’s what lands on my table—especially those wavy thick-cut chips, you know the ones. Someone always brings celery out (probably to feel less guilty) and, yeah, it works. I’ve even seen my cousin use pretzels, which maybe isn’t traditional but sure is tasty. Or just a stonkin’ big spoon—hey, brunch crowd, I see you.
Pro Tips—Accidentally Earned
- Don’t skip softening the cream cheese. I once tried blitzing it straight from the fridge—nope, just don’t. Major clumps, zero fun.
- Cool the bacon before adding, otherwise the cheese goes a bit stringy (unless you want accidental cheese pull, but that’s a whole other thing).
- If you’re baking the dip, wait for it to brown around the edges; that’s the sweet spot. I once got sidetracked and left it an extra 10 minutes—almost perfect, but the edges did stick a bit too much. Live and learn.
FAQ—Because My Friends Really Ask These Things
- Can I make this ahead of time?
Yep, mix it up and keep it covered in the fridge. Actually, I find it works better if the flavors mingle overnight. Just don’t forget to let it warm up a bit before serving or baking—otherwise it’s a pain to spread. - Does this work without bacon?
It does, but I’d call it something else then! I’ve made a vegetarian one with roasted red peppers; not too shabby, but definitely not the same crunch. - What can I use for dipping?
Anything you can scoop—chips, crackers, celery, carrot sticks, breadsticks, even pita. Or, if no one’s looking, right off the knife. But, er, not that I’m admitting to it or anything. - Can I freeze it?
Sorta? I’ve tried it once and, though it thawed okay, the texture was a bit wonky. I’d say better just make a fresh batch—it’s quick anyway! - Do I have to bake it?
Nah, up to you! I switch it up depending on the weather (and how late I’m running). Baked gives gooey vibes, but cold is so good on a hot day. Flip a coin, maybe?
Anyway, hope you give this a whirl. Save me a scoop if you can—but, no promises it’ll last that long. Cheers and happy nibbling!
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup mayonnaise
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
Instructions
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1Preheat oven to 350°F (175°C). Grease a small baking dish or oven-safe skillet.
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2In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
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3Stir in shredded cheddar cheese, crumbled bacon (reserve some for topping), chopped green onions, garlic powder, and black pepper. Mix until fully incorporated.
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4Spread the mixture evenly into the prepared baking dish. Top with reserved bacon and a sprinkle of cheddar cheese, if desired.
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5Bake for 20 minutes or until hot, bubbly, and golden on top. Serve warm with crackers, chips, or vegetables.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
250 caloriescal
Protein:
9gg
Fat:
22gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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