Cream cheese dip loaded with bacon and cheddar is that one dip you must have for any party or gathering! Baked until hot, cheesy, and bubbly, it makes a gooey, cheesy, and comforting dip! It’s a super addictive savory dip like jalapeno popper dip.
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Life-changing Warm Crack Dip
- It’s the perfect tailgate appetizer dip. It’s warm, cheesy, salty, with amazing flavors, and a super addictive savory dip.
- Made extra delicious with bacon, and like the old saying bacon makes everything taste better!
- A pack of crackers or a big bowl of veggies will disappear when you have this dip around.
- This dip has everything you’ll want – creamy, cheesy, spicy, salty!
- A dip that is sure to transform any mediocre or boring appetizer into the best appetizer of your life!
Ingredients
Hot sauce: hot sauce does not make the dip spicy, it crucial ingredient to help balance the richness of the dip. Do not skip it. Use any type of hot sauce depending on what you have in hand. Use any of these – mango habanero hot sauce, Tabasco sauce, or sriracha sauce can be used.
Crumbled bacon: cut bacon strips into small cubes and fry them in a skillet until browned and crispy. Drain browned crispy bacon on a paper towel.
Variations
You can add or substitute these ingredients to make a variation of the dip.
- Use light sour cream for a lighter version of dip or replace sour cream with yogurt. Use any type of hot sauce depending on what you have in hand. Use any of these – mango habanero hot sauce, Tabasco sauce, or sriracha sauce can be used.
- Highly recommend using onion powder and garlic powder. It adds flavor to the dip.
- Feel free to enhance flavor by using other homemade seasoning. Use a dash of Cajun seasoning or Creole seasoning.
Step-by-step instructions
Step 1: Preheat oven to 375 degrees Fahrenheit. In a wide bowl, mix all ingredients – cream cheese, sour cream, mayonnaise, garlic powder, onion powder, hot sauce, bacon, scallions, parsley, and cheddar cheese reserving half of the cheddar for later use.
Step 2: Mix until combined.
Step 3: Transfer the mix into a pie dish or casserole dip.
Step 4: Sprinkle all the leftover cheese on top (you can reserve a little more cheddar cheese to be sprinkled after it’s baked).
Step 5: Bake in preheated oven at 375 degrees Fahrenheit for about 20 to 25 minutes, until cheese begins to melt and turn bubbly. Remove from oven.
Step 6: Garnish with scallions and bacon on top and serve immediately with crackers, vegetables, or any chips of your choice.
Tips
- Always buy cheddar block and grate it fresh just before using it in the recipe. It tastes so much better than pre-grated cheese bought from the store.
- Highly recommend using onion powder and garlic powder. It adds flavor to the dip.
- Use any type of hot sauce depending on what you have in hand. Use any of these – mango habanero hot sauce, Tabasco sauce, or sriracha sauce can be used.
- Use light sour cream for a lighter version of the dip or replace sour cream with yogurt.
Storage instructions
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in a microwave-safe bowl at 30-second intervals at medium powder until warm. Do not reheat on high powder, the cheese will separate.
Recipe FAQs
Make cold bacon cheese dip by mixing in all the ingredients and chill it for a few hours before serving.
Chilling the dip will let the flavors blend and make it taste better. And as you guessed, you don’t bake the dip.
Mix in all ingredients. Transfer to a serving bowl. Refrigerate for a few hours and then serve it chilled.
Yes, you can. The longer the dip sits, the more flavors will enhance. You can make this dip a day or two days ahead and store it refrigerator. When ready to serve, simply reheat before serving.
Other Related Dip Recipes
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📋Cream Cheese Dip with Bacon and Cheddar
Ingredients
- 1 pack 8 oz cream cheese softened at room temperature
- 16 oz sour cream
- 1 cup mayonnaise
- 2 cups cheddar cheese grated fresh
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon hot sauce
- 5-8 bacon strips cooked crisp and crumbled
- ¼ cup green onions
- ¼ cup parsley
Instructions
- Preheat oven at 375 degree Fahrenheit.
- In a wide bowl, mix all ingredients – cream cheese, sour cream, mayonnaise, garlic powder, onion powder, hot sauce, bacon, scallions, parsley, and cheddar cheese reserving half of the cheddar for later use.
- Transfer the mix to a pie dish or casserole dip.
- Sprinkle all the leftover cheese on top (you can reserve a little more cheddar cheese to be sprinkled after it’s baked).
- Bake in pre-heated oven at 375 degree Fahrenheit for about 20 to 25 minutes, until cheese begins to melt and turn bubbly.
- Remove from oven.
- Garnish with little more cheddar cheese and scallions on top and server immediately with crackers or vegetables or any chips of your choice.
- Server hot.
Video
Notes
- Always buy cheddar block and grate it fresh just before using it in the recipe. It tastes so much better than pre-grated cheese bought from the store I highly recommend using onion powder and garlic powder. It adds flavor to the dip.
- Use any type of hot sauce depending on what you have in hand. Classic hot sauce, Tabasco sauce, or Sriracha sauce can be used.
- Use light sour cream for a lighter version of the dip or replace sour cream with yogurt.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Susan Penta says
Can the dip be made and cooked the day before and then just reheated?
Jyothi Rajesh says
Yes you can
Michael Sollace says
I made this, but I used roasted peppers,garlic , onions from the garden. Ultra thick cut bacon, Cabot sharp white cheddar, Jalapeno cream cheese, sour cream , and a bit of Mayonnaise. I plan on baking it later and putting it on top of spicy chicken breast.
Mary Lapos says
The recipe looks so good and so thoroughly developed and I guess there was no need on the part of the site manager to include the amounts of the ingredients. There were about eight or nine and so I had to work off pictures about ingredients to guess at amounts, it came out pretty good, but not as good as I had anticipated. I think just giving us that information would really be helpful.
Brenda Leonhart says
I made this tonight for our Women’s Ministry game night. They all (70) of them went Bonkers over it! Huge Hit! Having to make copies of the recipe for them to take home.
Jyothi Rajesh says
Yay, I’m so glad you and your friends loved it. Thank you for sharing your feedback.