Hot, cheesy, rich, smoky, with a bright hint of fresh tomato and lots of bacon—this hot bacon dip feels like pure comfort. Scoop it with chips, spread it on toast, bring it to a tailgate or party, or cozy up for a Netflix night. Versatile, crowd-pleasing, and easy to make.
Why this recipe works
- Ready quickly—perfect for last-minute entertaining.
- Bold, complementary flavors: sharp cheese, smoky bacon, fresh tomato, and green onion.
- Flexible prep—cook bacon on an oven rack for an easier cleanup and even crispness.
How to make it
Step 1. Cook the bacon, crumble, and set aside.
Step 2. Dice the tomatoes, removing seeds and inner pulp so the dip doesn’t become watery.
Step 3. Finely chop the green onions.
Step 4. Grate a sharp cheddar—freshly grated gives the best texture and flavor.
Step 5. Cube room-temperature cream cheese so it blends easily.
Step 6. Combine everything in a bowl, transfer to a baking dish, and bake at 350°F (175°C) until bubbly and lightly browned—about 20–25 minutes.
FAQ
Can I make this in a crock pot?
Yes. Mix the ingredients, place them in a crock pot, and cook on low for about 3 hours until hot and melty.
Can I use the microwave?
Yes. Combine ingredients in a microwave-safe bowl, microwave on high for 2 minutes, stir, then continue in 1-minute intervals until heated through. The top won’t brown like the oven version but it will still be delicious.
Can I prepare the dip ahead of time?
Yes. Combine and refrigerate for up to 3 days, then bake just before serving. Don’t leave the dip at room temperature for more than 2 hours.
Can I freeze it?
You can freeze the finished dip, but texture may change slightly. For best results, freeze ingredients separately (cheese, cream cheese, cooked bacon, chopped tomato and onion), thaw, then mix and bake when ready.
Can I use a stand mixer or hand mixer?
Yes for the base, but add tomatoes, onions, and bacon by hand so they remain in distinct pieces rather than getting pureed into the cheese.
What about leftovers?
Leftovers are great on baked potatoes, sweet potatoes, scrambled eggs or casseroles, over rice, or as a spread for bread. This dip also reheats well in the oven or microwave.
Can I use this as a spread?
Yes. It spreads beautifully while warm—try it on toast or crackers.
Does it hold up after it cools?
Yes. It firms slightly as it cools but remains tasty and spreadable.
Why grate the cheese fresh?
Pre-grated cheese often includes anti-caking additives that can change the texture. Freshly grated sharp cheddar melts and blends more smoothly.
Can I omit the green onions?
Yes, but the green onions add a fresh bite that brightens the dip.
Can I add other ingredients like mushrooms?
Sure—if you add vegetables, sauté them first so they’re tender and won’t release excess liquid into the dip.
Tips and tricks
- Cook the whole package of bacon—you’ll want a few pieces to snack on while you prepare the dip.
- A 1-pound package usually has about 12 slices; this recipe uses eight slices.
- Cook bacon a touch crispier than usual for deeper flavor and a better texture when crumbled.
- Remove tomato seeds and pulp—use only the firm outer flesh to avoid a watery dip.
- Chop green onion finely so it blends into every bite.
- An 8 oz block of cheddar yields more than a cup when grated—this is the right amount for rich, cheesy flavor.
- Use room-temperature cream cheese to make mixing easy.
- Refrigerate leftovers promptly—don’t leave the dip out for more than 2 hours.
Pro tip: Reserve a little diced tomato, bacon, and green onion to sprinkle on top before serving.
Recipe
Hot Cheesy Bacon Party Dip
Ingredients
- 8 slices bacon, cooked crispy and crumbled
- 8 oz cream cheese, room temperature and cut into 1″ blocks
- 1 cup mayo
- 1 cup sharp cheddar, freshly grated
- 2 Roma tomatoes, seeds and inner pulp removed, outer flesh chopped fine
- 1 bundle green onions, finely chopped
- 2 tbsp minced garlic (jarred is fine)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine cream cheese, grated cheddar, mayo, tomatoes, green onions, garlic, and crumbled bacon. Mix until well combined.
- Transfer the mixture to an oven-safe dish and bake at 350°F for about 20 minutes, or until bubbly and lightly browned on top.
Notes
- Fry the bacon a bit crispier for better texture and flavor.
- Use only the meaty part of the tomato to prevent a watery dip.
- Room-temperature cream cheese mixes more easily—avoid cold lumps.
A verse to share
I’m always struck by how many challenges from Bible times still apply today.
James 1:19
My dear brothers and sisters, take note of this: Everyone should be quick to listen, slow to speak and slow to become angry.