Bacon-Cheddar Dip
Updated Feb. 5, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup diced cherry tomatoes (or use 1 cup prepared salsa)
- 1½teaspoons hot sauce, plus a dash
- Pinch of salt
- 8ounces bacon, diced
- 1bunch scallions, thinly sliced and separated into green and white pieces
- 1(8-ounce) package cream cheese, cut into 2-inch pieces
- 1¾cups sour cream
- 2½cups extra-sharp Cheddar, grated
- 1teaspoon freshly ground black pepper
- Celery sticks or other veggies, tortilla chips, potato chips or crackers, for serving
Nutritional analysis per serving (8 servings)
488 calories; 44 grams fat; 22 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 17 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set an oven rack 4 inches away from the broiler and turn the broiler to high.
- Step 2
In a small bowl, combine tomatoes with a dash (or two) of hot sauce and a pinch of salt (or skip this step if using salsa). Set aside to marinate.
- Step 3
Heat an 8- or 9-inch cast-iron or broiler-safe skillet over medium-high. Add diced bacon and stir occasionally until crisp and browned, about 5 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and reserve. Drain off most of the excess grease from the skillet, leaving 1 tablespoon bacon fat.
- Step 4
Add scallion whites and a pinch of salt to the bacon fat and sauté until tender, about 1 to 2 minutes. Stir in the cream cheese and keep stirring until it melts, about 3 to 4 minutes.
- Step 5
Reduce heat to low and stir in the sour cream, 2 cups grated Cheddar, black pepper, hot sauce and all but 1 tablespoon of the cooked bacon (save remaining tablespoon for garnish). Taste and add more salt and hot sauce if needed. Stir until the mixture is warm but not hot, 2 to 4 minutes.
- Step 6
Sprinkle top with ½ cup Cheddar. Broil for 2 to 3 minutes, or until the cheese is melted and the top is beginning to brown and bubble.
- Step 7
Remove from heat and top with scallion greens, reserved bacon and marinated cherry tomatoes. Serve with celery sticks, veggies, tortilla chips, potato chips or crackers.
Private Notes
Comments
There's always another way. If I were serving this to vegetarians or anyone who avoids pork, I would fry up some Soyrizo (TJ's has a house brand) to cook off most of the moisture and use that instead.
Put the bacon in the freezer for a few hours before dicing it. Much easier -- and safer.
Very American! Please don't ask about subbing out the bacon, cheddar, or cream cheese. If you want hummus just eat hummus, okay?
Made ahead with an 8 oz container of sour cream. 1 3/4 c. seemed like an odd amount. For the hot sauce, I used Cholula because we don’t like a lot of heat. I did use pre shredded sharp cheddar and when I first made it, it tasted neither cheesy nor bacon-y. I set it to the side until my guests arrived and then reheated at 350 for 20 mins, then topped with the cheese and bacon and broiled. Turned out really cheesy, lots of bacon flavor. I think it needs to rest so the flavors develop.
Can this recipe just be heated in the oven rather than he broiler?
Those who were concerned about the pork bacon should know an option is beef bacon, which I use because I don’t eat pork. Most supermarkets sell it as do good butcher markets. I get mine freshly sliced.
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