Cheddar Bacon Crack Dip
An easy, addictive party dip and crowd-pleasing hot appetizer perfect for summer BBQs or game day. This irresistible concoction earned its name honestly; the combination of rich cheddar and crispy bacon creates a flavor profile so compelling that people simply can't stop eating it.
Equipment
- 9-inch Pie Plate or 2-quart Baking Dish
- Electric Mixer
- Mixing Bowl
Ingredients
- 16 oz cream cheese softened (room temperature)
- 2 cups sharp cheddar cheese freshly grated (reserve 1/2 cup for topping)
- 1 cup sour cream full-fat preferred
- 8 slices bacon cooked crispy and crumbled (reserve 2 tbsp for garnish)
- 3 green onions thinly sliced (separate white and green parts)
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper freshly ground
- 1/4 tsp cayenne pepper adjustable based on heat preference
- 1/2 cup panko breadcrumbs
- 2 tbsp butter melted
Instructions
- Preheat your oven to 375°F (190°C). While your cream cheese is softening, cook your bacon until crisp. Drain on paper towels and crumble when cool.
- In a large mixing bowl, combine the softened cream cheese and sour cream, beating until smooth and fluffy – about 2 minutes with an electric mixer.
- Fold in 1½ cups of the grated cheddar (reserving ½ cup for topping), crumbled bacon (reserving 2 tablespoons for garnish), white parts of green onions, minced garlic, Worcestershire sauce, black pepper, and cayenne pepper.
- Transfer the mixture to a 9-inch pie plate or 2-quart baking dish, spreading evenly with a spatula.
- In a small bowl, combine panko breadcrumbs with melted butter, then sprinkle this mixture evenly over the dip. Top with remaining cheddar cheese and reserved bacon.
- Bake for 20-25 minutes until the edges are bubbling and the top is golden brown. For the ultimate finish, broil for the final 1-2 minutes while watching carefully.
- Garnish with the green parts of the sliced green onions and serve hot with your choice of dippers.
Notes
For a lighter version, substitute Neufchâtel cheese for cream cheese, turkey bacon for pork bacon, and Greek yogurt for half the sour cream.
This dip pairs well with toasted baguette slices, vegetable crudités, pretzel rods, kettle-cooked potato chips, or apple slices.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave at 50% power in 30-second intervals.
Nutrition
Calories: 320kcalCarbohydrates: 6gProtein: 12gFat: 28gSodium: 480mgFiber: 0.5g
Tried this recipe?Let us know how it was!