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This cheddar bacon dip is warm, gooey, creamy, loaded with bacon, and has four different kinds of cheeses (cheddar, mozzarella, cream cheese, and parmesan). It’s sure to go quickly at any gathering!
Try my Jalapeño Poppers next for an irresistible game day appetizer.
This cheesy bacon onion dip goes all out. It’s one of those recipes where a few bites will satisfy you! Perfect for a party or game-day get-together where it’s just one of many little nibbles.
My husband loved this skillet dip, and he’s not even into anything creamy, so that’s saying something. He does love bacon though, so there’s that. 😛
Cheddar bacon dip notes & tips:
- I recommend using an oven-proof skillet for this recipe because it goes from the stove to the oven seamlessly with fewer dishes to wash up, and the cast iron keeps the dip nice and warm until it’s all gone. I used my Le Creuset skillet, but I also own (and highly recommend) a Lodge cast iron one for a more affordable option.
- Feel free to switch up the cheeses. You could use anything that melts nicely. If you want some heat use a Tex-Mex blend instead of mozzarella or add a dash of hot sauce or some red pepper flakes.
- You could probably transfer this dip to a mini Crockpot (use a liner) to keep it warm if you want to make it a bit ahead.
- It’s recommended that you don’t pour bacon fat down the drain, but you don’t have to throw it away, either. I always keep some in a small container in the fridge, and I use it for lots of things including as a sub for butter/oil. It makes roasted potatoes taste amaaazing.
What to serve with cheesy bacon dip:
Try chips, crackers, toasted baguette slices, or cut-up veggies (try carrots and celery). Optional: Add some chopped scallions on top for an extra pop of color and flavor.
More hot dip recipes to try:
Questions about this bacon cheddar dip? Let me know in the comments below. Tag me #saltandlavender on Instagram if you’ve made any of my recipes so I can see them. 🙂
Hot Cheddar Bacon Dip
- 1 (12 ounce) package bacon cut into small pieces
- 1/2 medium onion chopped
- 8 ounces cream cheese (I used a block of Philly) softened & cut into pieces
- 1/2 cup sour cream
- 2 cups grated cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe, or microwave it for 20-30 seconds to help soften it. Preheat oven to 400F and move the rack to the middle position.
- Cut up the bacon (I use kitchen shears to make it easy), and add it to a skillet. Fry until crispy over medium-high heat (about 10-15 minutes).
- Meanwhile, prep your cheeses. I prefer to grate my own cheddar and parmesan for best results.
- Once the bacon is done, transfer it to a paper towel lined plate. Leave about a tablespoon of fat in the skillet and drain the rest.
- Add the onion and sauté for 5-7 minutes or until the onion is softened and lightly browned. Be sure to scrape up the brown bits from the bottom of the pan as the onions release water.
- Take the skillet off the heat. Add in the cream cheese and sour cream. Use your spoon to squish it down/start getting it melted in.
- Return the pan to a low heat and continue stirring until the cream cheese has melted, then stir in most of each of the remaining cheeses (I reserve some for topping the dip) along with most of the bacon. Continue stirring until the cheeses have all melted. Smooth the dip out with the back of your spoon, and then top with the remaining cheeses and bacon pieces.
- Bake for 10 minutes, followed by 5 minutes (or so) of broiling to nicely brown the top of the dip. Let it cool for a few minutes, and then serve it hot.
- I recommend using a cast iron oven-proof skillet for this recipe since it not only makes the cooking process easier (and fewer dishes to wash), but it also keeps the dip nice and warm. You could transfer the dip to a baking dish for the last step if you wanted to, however.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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