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Creamy Bacon and Cheese Dip Recipe: Hot, Bubbly, and Party-Ready

Creamy Bacon and Cheese Dip

A hot, baked dip combining cream cheese, sour cream, mayonnaise, sharp cheddar, melted mozzarella or Monterey Jack, crisp bacon, and green onions. It is bubbling, creamy, savory, and ready for dipping in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz (225 g) Cream cheese, softened
  • 1/2 cup (120 g) Sour cream
  • 1/2 cup (120 g) Mayonnaise
  • 1 cup (4 oz/115 g) Sharp cheddar cheese, shredded
  • 1/2 cup (2 oz/55 g) Mozzarella, Monterey Jack, or additional cheddar, shredded
  • 6-8 slices Bacon, cooked crisp and crumbled
  • 2 green onions Green onions, thinly sliced
Flavorings
  • 1 small clove, optional Garlic, minced
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon or to taste, optional Smoked paprika, hot sauce, or cayenne

Method
 

Step-by-Step
  1. Cook the bacon until crisp in a skillet over medium heat for 8–12 minutes, or bake it in a 400°F/200°C oven for about 15–20 minutes. Drain on paper towels, cool slightly, crumble, and reserve 1–2 tablespoons for the topping.
  2. Heat the oven to 375°F/190°C and lightly grease a 1-quart baking dish or 8-inch square pan.
  3. Beat the softened cream cheese until smooth. Stir in the sour cream and mayonnaise until the mixture is creamy and evenly combined.
  4. Fold in approximately three-quarters of the cheddar, the second shredded cheese, most of the crumbled bacon, the sliced green onions, garlic if using, black pepper, and any optional paprika, hot sauce, or cayenne.
  5. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle with the remaining cheese and reserved bacon.
  6. Bake for 20–25 minutes, until the dip is hot, bubbling around the edges, and lightly browned on top. Rest for 5 minutes before serving.

Notes

Soften the cream cheese fully for a smooth dip, and grate cheese from a block when possible for more even melting. Do not overbake, since the sour cream or mayonnaise base can separate. Refrigerate leftovers in a covered container and reheat gently until hot.