This amazing bacon cheese dip is served cold with loads of bacon and cheddar flavor! This is the perfect dip for crackers, chips or vegetables!
This delicious Bacon Cheddar Dip is always a hit at any gathering!
Let’s be honest, is there really anything better than bacon AND cheese? No matter where I take this, I always bring home an empty dish (and requests for the recipe). It’s really that good!
The best part is that this is so simple it takes just about 5 minutes to put together… you can serve it right away but if you have time, let the flavors blend for a couple of hours before you serve it!
This dip is very versatile, if you don’t like onions you can certainly skip them or even replace them with celery. You can use sour cream or replace it with plain yogurt depending what you have on hand! If you’d like to lighten it up, use lighter versions of the cheese, sour cream and mayo!
Items you’ll need for this recipe
* Bacon * Mustard Powder * Cheddar Cheese *
Bacon Cheddar Dip
- 4 green onions slivered
- 2 cups cheddar cheese shredded
- 1 cup sour cream
- 1 cup mayonnaise
- 4 dashes hot sauce
- ½ teaspoon dry mustard powder
- ½ teaspoon garlic powder
- 8 slices bacon cooked crisp & crumbled
- 4 tablespoons fresh parsley chopped
- Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.
- Serve with crackers, veggies, or sourdough bread chunks.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Has anyone served this heated?
I haven’t, but maybe another reader has some insight!
I made this recipe for family Christmas. It is quick & easy to make and delicious. Since Christmas I have cut the recipe in half for my husband & me. We like it with petite carrots, pita chips and crackers. It is definitely my go to recipe!!!
My family loves this dip. How long will it be good for if kept in air tight xontainer in the fridge?
Hi Janet, it should last 3 to 4 days in the fridge.
I made a half recipe but based on other comments, still put in eight slices of crumbled bacon and four dashes of hot sauce. I also added some black pepper. Originally I thought the dip was going to be too oniony and too loose, but after a few hours in the fridge, the consistency was perfect and the onions had mellowed out a lot. However, if I make this again, I would increase the amount of bacon even more – this was more like an onion and garlic dip that just happened to have a little bit of bacon in it. I live outside the US and an eight-slice pack of bacon weighs 100 g (just under a quarter of a pound). It would be interesting to know the actual weight of the eight slices of bacon used in the original recipe.
Glad you enjoyed it Erica, we love adding a little extra bacon too!
My daughter gets sick eating mayonnaise. This recipe sounds fantastic but what can I substitute to get that Mayo zing?
I’ve only made the recipe as written Margaret, but other readers have tried cream cheese. Let us know if you change it up!
Can’t wait to fix this!
I’ve never used Mayo, but used cream cheese instead! Now I know a good substitution. Yummy dip!!!
So glad you enjoyed the dip April!
Great bacon cheese dip recipe
I made this as a dip it was good but I also put it on chicken breast and baked it family loved it
Great idea Deborah!
Awesome. I didn’t have enough cheddar, so I used some Parmesan. And based if other reviews i added a bit more mustard and a few extra dashes of hot sauce. I used triangles of a low carb wrap, deep fried, for chips. I also used celery which was equally as good as the chips. This is going in my rotation. So good!!
I will see what it is like after it sits, but initial thought is that it is too much cheese. I also thought it needed more bacon, but that could have been because of the cheese. Good recipe, very easy to adjust for personal taste.
This is an all time favorite and I pair mine w zesty crackers. They last maybe ten minutes total along w the dip! Delicious
Zesty cracker recipie
Four sleeves of saltine crackers laid out in rows just as in sleeves in a container that has a lid. In a shaker, I use a salad dressing container to shake the ingredients up
1 1/4 cup vegetable oil or I use smart balance oil
I packet of Italian seasoning
I packet of ranch seasoning
2 tablespoons of grated Parmesan cheese
Shake really well and pour over the rows of crackers. Place lid on container and flip it upside down and let sit for five or so minutes. I flip mine back in forth over an hour or so until I feel they are covered really well. They will be ready to serve right away and will stay great tasting for a week or so
Add a sprinkle of red pepper flakes for a kick!
Delicious, thank you for sharing!