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Bacon cheese dip baked to creamy, cheesy perfection! This one is perfect for hungry sports fans and you can bake it in a dish or in a bread bowl!
I’ve mentioned before that I’m a huge fan of dips, but I’m not sure if I properly conveyed my deep love and affection for a good dip.
You see, dips are so creamy and cheesy and dippy. They are fun to eat and are generally filled with some of my favorite things. Dips are fun. They take me to my happy place.
So, please, don’t tell me that it was wrong that my kids and I ate this bacon cheese dip, and only this dip, for lunch yesterday. It has four major food groups in it! Dairy, protein, grains, and vegetables! Mother of the year!
How to make bacon cheese dip:
Start by dicing and cooking your bacon. You will need 7 strips of bacon for this recipe.
Add the bacon and some shredded Monterey Jack and shredded Parmesan cheese to a mixing bowl with some mayo, onion, garlic, and red chili flakes.
Mix it up and bam. You’re ready to bake.
You can either bake this in a small cast iron skillet, an 8×8 baking dish, or a bread bowl. All options are tasty.
Tips for this recipe:
If you decide to bake this recipe in a bread bowl, I recommend a King’s Hawaiian loaf. Just carefully hollow out the center. Save the bread pieces for dipping!
You can microwave your bacon and then chop it up, if you find that easier than frying bacon on the stove.
Substitutions for this bacon cheese dip:
- Cheese Switch things up by swapping out the monterey jack for cheddar or swiss!
- Bacon Sausage would make a great swap for the bacon in this recipe!
- Veggies Feel free to pack in some minced bell peppers to bulk this up a bit!
Try more of our dip recipes:
This refried bean dip is one of our most popular dip recipes…just be careful. It’s addictive. 😉
White cheese dip is my personal favorite, because queso, duh!
At parties it seems like we are always asked for my recipe for the best spinach artichoke dip!
For a spicy kick you can try our spicy chicken dip and for the pickle lovers go with our dill pickle dip recipe!
Hot Bacon Cheese Dip
Ingredients
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Parmesan cheese
- 1 cup mayonnaise
- 1/4 cup finely diced onion
- 7 bacon strips diced and fried
- 2 tablespoons chopped fresh parsley
- 1 clove garlic minced
- 1/4 tsp crushed red chili flakes, more to taste
Instructions
- Pre-heat oven to 350 degrees.
- Combine all of the ingredients in a large bowl and stir well to combine.
- Spread mixture into a small cast iron skillet or 8×8 baking dish.
- Bake for 25 minutes or until heated through.
- Serve with crackers and vegetables, for dipping.
Tips & Notes:
Nutrition Information:
This recipe was originally published in June 2010. It was updated with new pictures in November 2019.
Geri says
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Rachael says
I added 3 more strips of bacon, and green onions instead of white – then put in the Crock Pot rather than bread. Also used chili powder because I didn’t know what red chile flakes were. This was DELICIOUS! I had it in a trio dipper and this was gone while the other two were full. This will definitely be a new go-to dip for us!!
Barb Stanley says
Hi I was just wondering if I didnt want to use the bread bowl and I just wanted the dip for crackers, how I would go about making it, on the stove or in microwave and how long to get it soft and mixed together. Thanks Sounds really yummy
Jennifer says
This looks delicious…after cooking it in the oven does the bread still stay soft??? I am doing it for a party and I don’t know if it sits out will the bread get really hard?
Karly says
@Jennifer,
It gets a bit crunchy on the outside, but the inside stays soft. 🙂
Beckie says
Did I miss something…? How much bacon and I assume you cook the bacon first?
Karly says
@Beckie,
Yep! 🙂 The recipe calls for 7 slices of chopped and fried bacon.
Pamela Ennis says
This looks amazing and I want to make it this weekend for a football party. Just wondering if when it says 2 cups (8 ounces) which do I use? Is 8 ounces what you adapted it to? Also do I go ahead and use the proper measurements for the rest of the recipe? Like 1 cup of mayo? Thanks!
Pamela Ennis says
This looks amazing!! I am going to make it tomorrow for a football party. I was just wondering if when the recipe calls for 2 cups and then it say 8 ounces. Is the 8 ounces what you adapted it too? Or do I actually use 2 cups. And then do I use the proper measurements like the cup of mayo?
kathleen says
I have made this wonderful dish a few times. It’s always a winner. I started using bacon bits in place of regular bacon. It saves time and I feel like no bite is void of bacon 🙂
Emily A says
Would this recipe be good if you substituted the mayo for cream cheese? I am not a huge mayo fan at all but this recipe sounds good, but I’d like to try it with cream cheese. 🙂
Karly says
@Emily A, I think it’d be fine! Sounds tasty to me.
Lisa says
Sorry, but I have kind of a stupid quesiton..do you buy the round loaf of bread already baked or dough? I was just wondering if it is already baked, wouldn’t it burn/over bake the 45 minutes we put it in the oven? It looks delicious and I just don’t want to screw this up.
Karly says
@Lisa, you want the baked bread. You would think that it would burn, but it doesn’t! You might not need the full 45 minutes either. I usually get impatient. Just take it out when everything is hot and gooey.
PaigeP says
I found this recipe on Pinterest. I cannot wait to try it as a Super Bowl appetizer. Yum!
Karly says
Kelsey, I think that would be fine!
Kelsey says
Just wondering, I live in a small town and dont’ have specialty breads readily available (i.e. the round loaves) and was wondering if I could put this in a small crock pot and acheive the same results? –any and all suggestions would be helpful!!! thanks
anna says
OMG… everything is better with bacon. I had a bacon brownie once – sounds crazy but it was really good! Just a little of the smoky bacon flavor.
Love the bread bowl! Fewer dishes, haha.
Michelle says
This was a winner at our house! And I’m in love with your blog 🙂
http://earningyourapron.blogspot.com/2011/07/hot-bacon-cheese-dip.html