Bacon and Cheese Dip comes out of the oven hot, bubbly, and loaded with three kinds of cheese. It is the first thing gone at every party. Five minutes of prep gets it into the oven. Everything else happens while you get the rest of the food out.
Some other great party dips to try include Cowboy Crack Dip or Philly Cheesesteak Dip.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Bacon and Cheese Dip Recipe is a Keeper
This one has earned permanent status on my game day table. Here is what makes it work.
- Three Cheeses: Cream cheese, mozzarella, and gruyere each bring something different to the texture and flavor.
- Five Minute Prep: Stir everything in one bowl, cover it and let the oven do the rest.
- Loaded With Bacon: Eight slices go in, and more goes on top right before serving.
- Make Ahead Friendly: Assemble it the day before, then bake it fresh when guests arrive.
What Is the Best Cheese for Bacon Cheese Dip?
Gruyere and mozzarella are the two doing the heavy lifting here. Both melt smoothly instead of turning stringy or greasy.
Gruyere brings a nutty, slightly sharp flavor that keeps the dip from tasting flat. Mozzarella adds the stretch. Cream cheese is the base that holds it all together and gives you that thick, scoopable texture. Parmesan, white cheddar and Monterey Jack all work as swaps. Just grate them fresh for the best melt.
Pro Tip for Cheesy Bacon Dip
Grate your own cheese instead of buying it pre-shredded from a bag.
Bagged shredded cheese has an anti-caking coating that turns grainy when it melts. Fresh grated cheese gives you a smooth dip.
Ingredient Notes for Bacon Cheese Dip Recipe
This is a short list, and every ingredient matters. Here is what to look for.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cream Cheese: Set it out ahead so it softens to room temperature and mixes in without lumps.
- Gruyere: It melts easily and gives the dip a nutty depth that mild cheeses cannot match.
- Mozzarella: Fresh mozzarella beats pre-shredded here, both for melt and for flavor.
- Bacon: Cook it crisp and chop it small. Reserve some for topping right before you serve.
- Green Onions: Slice them thin on an angle so they scatter evenly over the top.
Variations and Substitutions for Creamy Bacon Dip
This cheese dip with cream cheese takes well to changes. Use a shredded cheddar cheese or try one of these.
➡️ Bake It in a Bread Bowl: Hollow out a round loaf and bake the dip inside it for an edible serving dish.
➡️ Add Heat: Stir in smoked paprika, chili powder, or a spoonful of hot sauce before baking.
➡️ Swap the Cream Cheese: Chive or vegetable cream cheese adds onion flavor without any extra chopping.
➡️ Mix in Salsa: Add salsa, taco seasoning, and pepper jack for a spicier southwestern version.
➡️ Top With Parmesan: Sprinkle fresh grated parmesan over the top before broiling for a crisp golden crust.
Kitchen Tools To Make It Easier
Nothing specialized here. These few tools keep the prep quick.
- Mixing Bowls: You need one medium bowl big enough to stir everything together.
- Cutting Board: Give yourself room to chop bacon and slice green onions.
- Chef’s Knife: A sharp knife makes quick work of the bacon and the onions.
- Spoon: A sturdy spoon handles the thick cream cheese mixture better than a whisk.
How to Make Bacon and Cheese Dip
Here is the quick version. Full detail is in the recipe card below.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Soften the cream cheese to room temperature so it blends smoothly.
- Cook the bacon until crisp, then cool and chop it into small pieces.
- Combine the cream cheese, mayo, sour cream, both cheeses and most of the bacon in one bowl.
- Place in a baking dish and bake covered with foil at 375 degrees F until hot and melted through.
- Top with the reserved bacon bits and sliced green onions, then serve warm.
Prep Ahead and Short Cut Tips
Almost all of this can happen before your guests show up.
➡️ Assemble the Day Before: Mix everything, cover the dish and refrigerate it overnight before baking.
➡️ Cook Bacon in Advance: Crisp and chop the bacon up to three days ahead and store it in the fridge.
➡️ Slice Onions Early: Cut the green onions in the morning and keep them in a sealed container.
➡️ Grate Cheese Ahead: Shred the gruyere and mozzarella a day early so assembly takes two minutes.
➡️ Add Bake Time: Give a cold, pre-assembled dip an extra five to ten minutes in the oven.
Alternate Cooking Methods for this Warm Dip
The oven is easiest, but it is not the only option.
- Use a Slow Cooker: Cook on low for about two hours, stirring once or twice until melted.
- Broil the Top: Pull the foil at the end and broil two to three minutes for a bubbly crust.
- Bake in Ramekins: Divide the dip into individual dishes and cut the bake time roughly in half.
Can You Freeze Bacon Cream Cheese Dip?
Freezing is not a good idea for this one. The sour cream separates as it thaws and the texture turns grainy. Refrigeration works much better. Store leftovers in an airtight container for four to five days.
If you want to get ahead, assemble the unbaked dip and refrigerate it instead of freezing. That gives you the same head start without wrecking the creamy texture you worked for.
What are Some Good Dippers to Serve with the Bacon Cheddar Dip?
The possibilities are endless. This cheese and bacon appetizer can be paired with traditional crackers, breadsticks, pretzels, or raw vegetables. But to make it extra special try using tater tots, chicken nuggets, or waffle fries for the hot dip.
How to Store, Reheat, and Use Leftovers
- Storing: Keep leftovers in an airtight container in the refrigerator for four to five days. Do not freeze this dip, since the sour cream will separate.
- Reheating: Warm it in a 350 degree F oven for about fifteen minutes, or microwave in short bursts and stir between each.
- Using Leftovers: Spoon it over baked potatoes or stir it into scrambled eggs. It also works as a spread on sandwiches or folded into other party dips.
Expert Tips for Making This Easy Bacon Cheese Dip Recipe
These are the details that make this dip come out right every time.
➡️ Reserve the Bacon: I always hold back a handful so the topping stays crisp instead of softening in the oven.
➡️ Cover It First: Bake with foil on so the cheese melts evenly before the top browns.
➡️ Serve It Hot: Bring it straight from the oven to the table, since it thickens as it cools.
➡️ Offer Sturdy Dippers: Set out pretzels, breadsticks, and thick crackers that will not snap in the dip.
➡️ Taste Before Baking: Check the mixture first, since bacon and cheese salt levels vary by brand.
We Recommend You Try These
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Bacon and Cheese Dip
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 8 ounces Cream cheese, softened to room temperature
- 1 cup Mayonnaise
- 8 ounces Sour cream
- 8 ounces Mozzarella cheese, shredded
- 4 ounces Gruyere cheese, shredded
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 8 slices Bacon, cooked and chopped, divided
- 2 Green onions, thinly sliced
Instructions
- Set the cream cheese out until it softens to room temperature.
- Cook the bacon until crisp, then let it cool completely.
- Chop the cooled bacon into small pieces.
- Wash and dry the green onions, then slice them thinly on an angle.
- Preheat the oven to 375 degrees F.
- Combine the cream cheese, mayonnaise, sour cream, mozzarella, gruyere, seasonings, and most of the bacon in a medium bowl, reserving some bacon for topping.
- Stir the mixture with a spoon until it is fully combined.
- Transfer the mixture to a 9 x 9 inch baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 35 minutes, until the dip is hot and melted through.
- Remove the foil and top the dip with the reserved bacon and sliced green onions.
- Serve the dip warm.
Christina’s Notes
- Soften the Cream Cheese: Cold cream cheese leaves lumps that will not smooth out during baking.
- Grate Cheese Fresh: Pre-shredded cheese is coated and melts grainy instead of smooth.
- Bake Covered: Foil keeps the surface from drying out before the center is melted.
- Broil for Color: Two to three minutes uncovered gives you a browned, bubbly top.
- Refrigerate Leftovers: Store in an airtight container for four to five days and never freeze it.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Made this dip last night. It is delicious and easy to make.