This recipe for hot bacon cheddar dip was originally a sponsored post. Some links are affiliate links that may earn me a commission if you purchase through them.
I use any gathering I can – no matter how big or how small – to justify making a cheesy dip. And this time of year, I love hot dips, especially gooey, cheesy ones that warm me up from the inside out.
This is perfect for game day, for New Year’s Eve parties, and so very much more.
With the stress of parties and all the prep I have to do for everything, I want a simple recipe I can prepare quickly. I know I’m not alone.
This Hot Bacon Cheddar Dip fits the bill all around. It’s warm and comforting, yet it’s also quick and easy to make.
I’ll make this for Thanksgiving, Friendsgiving, cookie exchanges, Christmas celebrations, or just for a weekend college or pro football gathering. No matter whom I make it for, everyone loves this dip.
Best of all, because it has such simple ingredients, I either already have them at home, or I can easily find them at my local store when I’m there getting everything else I need for the holiday prep. Yay pantry recipes!
What is the best way to soften cream cheese quickly?
If you forgot to take out your cream cheese, don’t panic. Soft cream cheese is essential for the ingredients to combine properly, so don’t skip this step.
If you unwrap the cream cheese and remove it from the metal paper, place it on a plate. Microwave this for just 15 to 20 seconds and let it sit for a half minute or so in the microwave.
If it needs to soften more, microwave it for 5 to 10 seconds more and check it again.
Can I make this appetizer in advance?
You absolutely can! In fact, I often prep it ahead of time and pop it in the fridge the day before I plan to bake it.
When guests arrive, I remove the plastic covering, toss it in the oven, and wait for the guests to smell the deliciousness.
I do not recommend that you bake it in advance and reheat it, however.
What should I serve with this hot bacon cheddar dip?
Any dip needs good dippers, and this needs sturdy ones that hold up to the dip. Here, that means carbs.
Serve this bacon cheese dip with a variety of crackers and some cut up fresh vegetables. I also like to serve it with toasted rounds of bread, tortilla chips, or even pretzels.
I bake mine in a simple one quart casserole dish and just surround the dish with all the options.
Another fun option? Get a round of fresh baked bread, and cut out the center, making sure to leave an inch on all sides.
Place the dip into the bread bowl and bake it there. Cut up the bread you removed, and use that for dipping – plus that’s one less dish to clean!
How can I keep this hot for my guests?
First, bake this as close to when you plan to serve it as possible. I bake mine in either an enameled cast iron casserole that helps to hold in the heat or a cast iron skillet that retains heat well.
Alternatively, if you have a small crock pot that has good temperature controls, you could heat it in that and keep it warm there. The key is to ensure it never gets above 160 degrees, which is when dairy like this separates.
If you go this route, I find that my electric fondue pot usually works the best, as it has the most flexible temperature controls and does not get too hot when I just want something warm.
What is the best way to reheat this hot cheesy dip?
To reheat this dip, be careful, as any time you heat a dip like this past 160 degrees, it starts to separate.
I don’t recommend the microwave because it’s so easy to overheat leftovers. If you need to use it, make sure you reheat it in short bursts and stir between each cycle.
Ideally, reheat it in the oven at 250 degrees for 5-7 minutes, then check to see how it looks and continue heating as necessary. The less you have left, the less time it takes to reheat!
What cheeses can I use instead of cheddar?
Part of the fun of cooking is that you can change things up based on your preferences and what you have on hand – within reason, of course.
This would taste great with any cheese that melts well, although mozzarella cheese doesn’t have enough flavor to stand on its own. Feel free to try Colby, Edam, Gruyere, Gouda, or even pepper jack.
How to Make Hot Bacon Cheddar Dip
Remove your cream cheese from the fridge and let it come to room temperature. This generally takes about an hour.
Preheat your oven to 400°F.
Place your bacon slices in a single layer into a cold skillet and turn the heat to medium. A cold skillet reduces the curling you get as you cook the bacon – a pro tip to remember for the next time you make bacon!
Cook the bacon for about 15 minutes, flipping it about two-thirds of the way through. Once it’s crispy, remove the bacon from the pan and drain it on a plate lined with paper towels.
Note that you can cook your bacon up to two days in advance. Just chop it, and store it in your fridge in an airtight container.
Add your softened cream cheese, mayonnaise, 1 3/4 cups cheddar cheese, the parmesan cheese, worchestershire sauce, and ground mustard to a bowl.
Crumble your now cooled bacon either by hand or with a knife. Add all but 1/4 cup to the bowl with the other ingredients, and stir together to combine.
Add the cheese mixture to an ungreased one quart baking dish, and spread into an even layer with a spatula – or your mixing spoon. Top the mixture with the reserved bacon and cheddar cheese.
Bake uncovered for 25-30 minutes, until the dip is beautifully melted and bubbly around the edges.
While the Hot Bacon Cheddar Dip bakes, slice your green onion thinly on the bias. Set aside until you serve your dip.
Remove the dip from the oven, and set on a trivet. Sprinkle the green onion atop your dip, and serve it while still warm with crackers, toasted bread rounds, and cut up veggies.
Have you ever had a Hot Bacon Cheddar Dip?
- 8 ounces cream cheese, softened
- 1/2 cup fresh grated parmesan cheese
- 8 slices thick cut bacon
- 3/4 cup mayonnaise
- 2 cups grated cheddar cheese, divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- 3 green onions, chopped
- Preheat oven to 400°F.
- Place bacon in a cold skillet and cook on medium heat approximately 15 minutes until crisp. Set aside to drain and cool on a paper towel lined plate.
- In a bowl, add cream cheese, mayonnaise, 1 3/4 cups of the shredded cheddar cheese, parmesan cheese, worcestershire sauce, and ground mustard.
- Crumble bacon, and add all but a quarter cup to the bowl. Stir until mixed, and add to an ungreased one quart baking dish. Top with reserved cheese and bacon.
- Bake uncovered for 25 to 30 minutes, or until the dip is melted and bubbly.
- Remove from the oven, and garnish with the green onion.
- Serve it warm with crackers, toasted bread rounds, or fresh veggies.
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Nutrition Information:Yield: 22 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 124Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 217mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
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