Best Bacon Dip Recipes

WORLD'S BEST BACON CHEESE DIP

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

BACON CHEDDAR RANCH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine sour cream and ranch dressing mix in a bowl and stir thoroughly together. Add in cream cheese and mix with an electric mixer until well incorporated. Add Cheddar cheese, bacon, and green onions. Transfer mixture to an oven-safe dish.
• Bake in the preheated oven, uncovered, until hot and bubbly, about 30 minutes.

WARM BLUE CHEESE DIP WITH GARLIC AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble.
• Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat.
• Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish.
• Bake covered in the preheated oven 30 minutes, or until lightly browned.

WARM AND CREAMY BACON DIP

Steps:

• Bring cream cheese to room temperature. Preheat oven to 400 degrees.
• In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
• Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups.
• *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

SWISS AND BACON DIP

Steps:

• Preheat oven to 400 degrees F.
• Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
• In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

CHEESY CARAMELIZED ONION BACON DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
• Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.
• Preheat the broiler.
• Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
• Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.
• Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!

HOT BACON CHEESE DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally., Just before serving, stir in bacon. If desired, top with crumbled bacon. Serve warm with tortilla chips or toasted bread.

CHEDDAR-BACON DIP

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. , Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.

BACON HORSERADISH DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.

BACON CHEDDAR DIP

Steps:

• In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.

BACON BREAD BOWL DIP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels; reserve the grease.
• Place the cooked bacon in a food processor; process until finely chopped.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat sour cream and cream cheese in a bowl until smooth. Add the bacon pieces, green bell pepper, and green onion; blend until evenly combined.
• Cut about a 1/2-inch slice from the top of the round bread loaf. Scoop out the center, reserving the pieces of bread. Baste the inner surface of the bread bowl with the reserved bacon grease. Place the bread bowl, the reserved pieces of bread, and sourdough bread pieces in a baking pan.
• Bake in the preheated oven until lightly toasted, about 20 minutes. Remove and fill the bread bowl with the cream cheese mixture. Return to the oven and continue baking until the filling is bubbling, about 20 minutes more.

HIDDEN VALLEY BACON & CHEDDAR DIP

Steps:

• In a bowl, add the sour cream and dips mix and stir until well blended. Fold in the cheese and bacon. Chill covered for 1 hour before serving.
• Serve with vegetables or chips.

BBQ BACON RANCH DIP

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
• Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.

CRANBERRY AND BACON SWISS CHEESE DIP

Steps:

• Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 1- or 2-qt. baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet., Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.

BACON HORSERADISH DIP

Steps:

• Let cream cheese soften a bit, then mix cream cheese, bacon bits, horseradish, and sour cream in mixing bowl. It's best if it's mixed very well - I use my hands just to make sure.
• I also like it with lots of bacon and horseradish, so use your own judgement when adding.
• Place mixture in a serving bowl or back in the cream cheese tub, and let sit in your refrigerator overnight.
• Serve with Wheat Thins (my personal favorite), Ritz crackers, Triscuits, or any other snack cracker. Watch in amazement as your friends, family, or co-workers shove each other aside to get the last little bit from the bottom of the bowl!

WARM BLUE CHEESE, BACON & GARLIC DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings., Saute garlic in reserved drippings for 1 minute; transfer to a small bowl. Add cream cheese and cream; beat until smooth. Stir in the blue cheese, chives and bacon., Transfer to a 1-qt. baking dish; cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until lightly browned. Sprinkle with almonds; serve with chips.

BACON-HORSERADISH DIP

Steps:

• Mix ingredients until blended.
• Refrigerate several hours or until chilled.

GEORGE AND THE DRAGON'S BACON ONION DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
• Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
• In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.

CREAMY GOAT CHEESE, BACON AND DATE DIP

Steps:

• Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
• Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

HOT SWISS AND BACON DIP

Steps:

• Preheat your oven to 400 degrees F.
• Brown the chopped bacon in a nonstick skillet over medium-high heat. Drain the crisp bacon bits on some paper towels.
• In a bowl, combine the softened cream cheese, mayo, Dijon, Swiss cheese and chopped scallions with the cooked bacon.
• Transfer this mixture to a shallow, small casserole or baking dish and bake until golden and bubbly at the edges - about 15 to 18 minutes.
• Top with the chopped almonds and serve!