Creamy, cheesy, and packed with crispy bacon, this warm bacon dip is the kind of easy appetizer that disappears fast.
This bacon dip is a go-to for parties, game day, and those nights when you want something snacky on the table without a lot of work. It’s rich and creamy, loaded with salty bacon, and baked until the top turns bubbly and golden.
The best part? You can mix it up in one bowl, bake it in one dish, and serve it with whatever you’ve got—crackers, chips, toasted bread, or a big tray of crunchy veggies.
It also keeps well, so you can make it ahead and warm it up right before guests arrive. That’s the kind of recipe you’ll use again and again.
YOU WILL LOVE THIS BACON DIP
EASY TO MAKE: Stir, spread, bake. That’s it. No fancy steps.
FULL OF FLAVOR: Bacon, cheddar, and a tangy, creamy base give every bite that classic comfort-food taste.
PERFECT FOR SHARING: It feeds a crowd and stays warm and scoopable for a long time.
FLEXIBLE: Make it mild, make it spicy, swap the cheese, or cook it in the slow cooker instead of the oven.
WHAT IS BACON DIP?
Bacon dip is a creamy appetizer that combines crisp bacon with a rich, tangy base and plenty of cheese.
Here’s what goes into a classic version:
Cream cheese: The thick, creamy foundation that makes the dip sturdy enough to scoop.
Sour cream: Adds tang and keeps the texture soft and spreadable.
Mayonnaise: Brings a little extra richness and helps the dip bake up silky.
Cheese: Cheddar is the star, but a second melty cheese makes it extra gooey.
Bacon: Cooked until crisp, then chopped so you get bacon in every scoop.
Seasonings: Simple pantry staples boost flavor without making it complicated.
You can bake it until hot and bubbly, or keep it as a chilled dip if you prefer. I’m sharing the warm version here because the texture turns extra creamy and the cheese pulls in the best way.
BACON DIP RECIPE INGREDIENTS
This is one of those recipes where every ingredient matters, but nothing is hard to find.
Cream cheese gives you that thick, luscious base. Sour cream lightens it up and keeps it tangy. A little mayonnaise adds richness and helps everything blend smoothly.
Then comes the good stuff—sharp cheddar, a touch of mozzarella for melt, and a generous amount of crispy bacon. Green onions add a fresh bite that cuts through the richness, and a few seasonings keep the flavor balanced.
You’ll need:
8 ounces cream cheese, softened
½ cup sour cream
⅓ cup mayonnaise
2 cups shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese
8 slices bacon, cooked crisp and chopped (about 1 cup)
⅓ cup sliced green onions (plus more for garnish)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
Pinch of salt (optional, see note)
Optional add-ins (choose one or two):
1 to 2 teaspoons hot sauce
1 small jalapeño, seeded and finely diced
2 tablespoons chopped roasted red peppers
2 tablespoons chopped pickled jalapeños
OUR RECIPE DEVELOPER SAYS
Bacon and cheese both bring salt, so wait to add extra salt until after you taste the mixture.
THE BEST BACON FOR DIP
You want bacon that turns crisp, not chewy. Crisp bacon stays punchy and doesn’t get lost in the creamy base.
Bake your bacon if you’re cooking for a crowd. It’s hands-off, it cooks evenly, and it’s easy to drain.
Here’s a simple way to do it:
Line a sheet pan with foil.
Lay bacon slices in a single layer.
Bake at 400°F for 16 to 20 minutes, depending on thickness.
Drain on paper towels, then chop.
PRO TIP:
Let the bacon cool before chopping. Warm bacon can feel greasy and it won’t chop as cleanly.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This dip is forgiving. Use what you have, and tweak it to fit your crowd.
CHEESE: Sharp cheddar gives the best flavor, but you can swap in Monterey Jack, pepper jack, or a “cheddar blend.” If you want extra smoky flavor, try a smoked cheddar.
CREAM CHEESE: Full-fat cream cheese works best for texture. Reduced-fat can be used, but the dip may be a little softer.
SOUR CREAM: Greek yogurt is a good substitute if you want a tangy base with a little more protein. Stick to plain.
MAYONNAISE: You can use all sour cream instead, but the texture won’t be quite as rich. If you skip mayo, add an extra tablespoon or two of sour cream.
BACON: Turkey bacon works if that’s what you prefer. Cook it until crisp so it doesn’t get floppy in the dip.
SPICE: Add diced jalapeño, a pinch of cayenne, or a few shakes of hot sauce. Start small. You can always add more.
HERBS: Chives are great if you want a milder onion flavor than green onions.
EXTRA MIX-INS: Finely diced roasted red peppers, pickled jalapeños, or even a spoonful of ranch seasoning can take it in a new direction.
PRO TIP:
If you’re adding anything watery (like fresh diced peppers), keep the pieces small and blot them dry so the dip doesn’t turn loose.
HOW TO MAKE BACON DIP
This is the warm, baked version. It’s creamy, melty, and perfect for scooping.
STEP ONE: Preheat the oven to 375°F. Lightly grease a small baking dish (an 8×8-inch dish works well) or an oven-safe skillet.
STEP TWO: In a medium bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth.
OUR RECIPE DEVELOPER SAYS
If your cream cheese is still cold, it will be lumpy. Let it sit at room temperature for 30 minutes, or microwave it in short bursts (10 seconds at a time) just until soft.
STEP THREE: Mix in 1½ cups of the cheddar cheese, all of the mozzarella, the chopped bacon (save a small handful for the top if you want), and the green onions.
STEP FOUR: Add garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt if needed. Stir again and taste. Adjust seasoning.
STEP FIVE: Spread the mixture evenly into the prepared dish.
STEP SIX: Sprinkle the remaining ½ cup cheddar over the top. Add the reserved bacon if you saved some.
STEP SEVEN: Bake for 18 to 22 minutes, until the dip is hot and bubbly and the cheese on top is melted.
STEP EIGHT: Let the dip rest for 5 minutes before serving. This helps it set just enough so it scoops cleanly.
STEP NINE: Garnish with extra green onions and serve warm.
PRO TIP:
If you want a deeper golden top, broil the dip for 1 to 2 minutes at the end. Keep a close eye on it so it doesn’t burn.
HOW TO MAKE BACON DIP IN THE SLOW COOKER
Need a hands-off option that stays warm during a party? The slow cooker method is perfect.
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Add the cream cheese, sour cream, and mayonnaise to the slow cooker.
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Cook on LOW for 1 to 1½ hours, stirring every 20 to 30 minutes, until smooth.
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Stir in cheeses, bacon, green onions, and seasonings.
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Cook on LOW for another 30 to 45 minutes until hot and melty.
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Switch to WARM for serving. Stir occasionally.
PRO TIP:
If the edges look oily after sitting on WARM for a while, give it a quick stir. The dip comes right back together.
DIP TEXTURE TIPS THAT MAKE A BIG DIFFERENCE
A great bacon dip should be creamy, scoopable, and thick enough to cling to a chip.
Here’s how you get that texture every time:
Soften the cream cheese first. Cold cream cheese fights you and leaves lumps behind.
Use freshly shredded cheese if you can. Pre-shredded cheese has anti-caking ingredients that can make the dip a little grainy when melted.
Cook the bacon crisp and drain it well. Too much bacon grease can make the top oily.
Don’t overbake. You want it hot and bubbly, not dried out around the edges.
Let it rest a few minutes before serving. It thickens slightly as it cools, and the scoops look better.
PRO TIP:
If your dip looks too thick before baking, add one tablespoon of milk at a time until it stirs easily. Don’t overdo it—you want it thick.
TROUBLESHOOTING BACON DIP
If your dip isn’t perfect the first time, don’t worry. These quick fixes help a lot.
TOO THICK: Stir in a tablespoon or two of sour cream or milk, then warm it gently.
TOO THIN: Add a handful of cheese, stir, and bake a few minutes longer. You can also chill it for 20 minutes to firm it up.
OILY ON TOP: This usually comes from bacon grease or extra-fatty cheese. Spoon off a little oil, stir, and keep serving.
Bland: Add a pinch more garlic powder, a couple shakes of hot sauce, or a little extra green onion.
PRO TIP:
Taste before baking. Once it’s hot, the flavors mellow and blend, so you want the mixture to taste just a touch bolder than you think.
HOW TO SERVE
Serve this dip warm and give people plenty of options for scooping.
A big bowl of sturdy chips is always a hit. Thick crackers work well, too. Toasted baguette slices turn it into something that feels a little extra, even though it’s still easy.
If you want to balance the richness, add fresh dippers like cucumber rounds, celery sticks, and bell pepper strips. That crisp crunch next to the creamy dip is a good combo.
Set out a small spoon or spreader as well. Some people love it smeared on a warm roll or tucked into a baked potato.
WHAT TO SERVE WITH BACON DIP
Pairing the right sides and dippers makes the whole snack table feel complete. Here are some easy ideas:
Chips: Tortilla chips, kettle chips, or sturdy ridged chips hold up best.
Crackers: Butter crackers, wheat crackers, or pretzel crisps are great for scooping.
Bread: Crostini, toasted baguette slices, or soft pretzel bites.
Veggies: Celery, carrots, cucumbers, cherry tomatoes, and bell pepper strips.
Pickles and olives: A salty, tangy bite on the side keeps the board interesting.
Simple party snacks: A bowl of mixed nuts, a tray of fruit, or a few bite-size sandwiches make it feel like a full spread.
If you’re serving this for dinner-night snacking, it pairs well with a big salad and something warm from the oven. Easy. Filling. No stress.
HOW TO STORE THIS BACON DIP
This dip is great fresh, but it also reheats well, which makes it a solid make-ahead recipe.
MAKE AHEAD: Mix the dip, spread it into the baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, add 5 to 8 minutes to the bake time since it starts cold.
IN THE FRIDGE: Store leftovers in an airtight container for up to three to four days.
IN THE FREEZER: This dip can be frozen, but the texture may change slightly because of the dairy. If you want to freeze it anyway, cool it completely and store in a freezer-safe container for up to two months. Thaw in the fridge overnight.
REHEATING:
Oven: Cover with foil and bake at 350°F for 15 to 20 minutes until hot.
Microwave: Heat in short intervals, stirring between each one, until warmed through.
Slow cooker: Reheat on LOW, stirring occasionally, then switch to WARM.
PRO TIP:
If the dip thickens after chilling, stir in a spoonful of sour cream while reheating to bring back the creamy texture.
FREQUENTLY ASKED QUESTIONS
Can I serve bacon dip cold?
Yes. If you want a chilled version, mix everything together and refrigerate for at least two hours. The flavor gets even better as it sits.
How do I keep bacon dip warm during a party?
A small slow cooker on the WARM setting works best. Stir it occasionally so it stays creamy.
Can I use pre-cooked bacon?
You can. Warm it in a skillet or oven first so it turns crisp, then chop. Soft bacon won’t give you the same texture.
What kind of cheese melts best?
Cheddar brings flavor, and mozzarella brings stretch. Monterey Jack also melts smoothly and works well in this recipe.
How do I make it spicy?
Add diced jalapeño, pickled jalapeños, a pinch of cayenne, or hot sauce. Start with a small amount, then taste and build from there.
Why is my dip greasy?
Usually it’s extra bacon grease or a very fatty cheese blend. Drain the bacon well, and consider using freshly shredded cheese next time.
Can I double the recipe?
Yes. Bake it in a 9×13-inch dish and add 5 to 10 minutes to the bake time.
Bacon Dip
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 8 slices bacon cooked crisp and chopped (about 1 cup)
- ⅓ cup sliced green onions plus more for garnish
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch of salt optional
Instructions
- Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish or oven-safe skillet.
- In a medium bowl, stir cream cheese, sour cream, and mayonnaise until smooth.
- Mix in 1½ cups cheddar, mozzarella, bacon, and green onions.
- Stir in garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt if needed.
- Spread mixture into prepared dish.
- Top with remaining ½ cup cheddar (and extra bacon if desired).
- Bake 18 to 22 minutes until hot and bubbly.
- Rest 5 minutes, garnish with green onions, and serve warm.
Notes
- If your cream cheese is cold, it will be lumpy. Let it soften at room temperature before mixing.
For a deeper golden top, broil for 1 to 2 minutes at the end, watching closely.
To make ahead, assemble in the baking dish, cover, and refrigerate up to 24 hours. Bake with a few extra minutes added.
