Hot Cheddar Bacon Dip
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Hot Cheddar Bacon Dip
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This cheddar bacon dip is warm, gooey, creamy, loaded with bacon, and has four different kinds of cheeses (cheddar, mozzarella, cream cheese, and parmesan). It's sure to go quickly!
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Ingredients
- 1 (12 ounce) Bacon cut into small pieces, package
- 1/2 medium onion chopped
- 8 ounces cream cheese softened & cut into pieces, block of Philly brand
- 1/2 cup sour cream
- 2 cups cheddar cheese grated
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese grated
Instructions
- Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe, or microwave it for 20-30 seconds to help soften it. Preheat oven to 400F and move the rack to the middle position.
- Cut up the bacon (I use kitchen shears to make it easy), and add it to a skillet. Fry until crispy over medium-high heat (about 10-15 minutes).
- Meanwhile, prep your cheeses. I prefer to grate my own cheddar and parmesan for best results.
- Once the bacon is done, transfer it to a paper towel lined plate. Leave about a tablespoon of fat in the skillet and drain the rest.
- Add the onion and sauté for 5-7 minutes or until the onion is softened and lightly browned. Be sure to scrape up the brown bits from the bottom of the pan as the onions release water.
- Take the skillet off the heat. Add in the cream cheese and sour cream. Use your spoon to squish it down/start getting it melted in.
- Return the pan to a low heat and continue stirring until the cream cheese has melted, then stir in most of each of the remaining cheeses (I reserve some for topping the dip) along with most of the bacon. Continue stirring until the cheeses have all melted. Smooth the dip out with the back of your spoon, and then top with the remaining cheeses and bacon pieces.
- Bake for 10 minutes, followed by 5 minutes (or so) of broiling to nicely brown the top of the dip. Let it cool for a few minutes, and then serve it hot.
Notes
- I recommend using a cast iron oven-proof skillet for this recipe since it not only makes the cooking process easier (and fewer dishes to wash), but it also keeps the dip nice and warm. You could transfer the dip to a baking dish for the last step if you wanted to, however.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
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Calories
408kcal
(20%)
Carbohydrates
3g
(1%)
Protein
23g
(46%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Cholesterol
101mg
(34%)
Sodium
953mg
(40%)
Potassium
264mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
734IU
(15%)
Vitamin C
1mg
(1%)
Calcium
315mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 101mg | 34% |
| Sodium | 953mg | 40% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 315mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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