Classic cold bacon dip recipe

A classic bacon dip is cream cheese, sour cream, and a little mayonnaise mixed with crumbled crisp bacon, sharp cheddar, and green onions, then chilled so the flavors blend. Plan on 25 to 35 minutes of hands-on time and at least an hour in the fridge before serving.

This is the cold version: scoopable, make-ahead, and good with almost any dipper. If you want something hot and melty, use our hot bacon cheese dip recipe instead.

Ingredients

This makes about 3 cups, enough for 8 to 12 people as one of several snacks.

• 1 pound bacon (regular or thick cut)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1/3 cup mayonnaise
• 1 1/2 cups shredded sharp cheddar
• 3 to 4 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Black pepper to taste
• A few dashes of hot sauce (optional)

Hold off on extra salt until you taste the finished dip. Bacon and cheddar bring plenty.

Steps

1. Cook the bacon until crisp. On a foil-lined sheet pan in a 400°F oven this usually takes 15 to 25 minutes depending on thickness. In a skillet over medium heat, plan on 8 to 12 minutes per batch.
2. Move the bacon to paper towels, let it cool for 5 to 10 minutes, then chop or crumble it into small pieces. Set aside a spoonful for the top.
3. In a large bowl, beat the softened cream cheese with a spoon or hand mixer until smooth, about 1 minute.
4. Add the sour cream, mayonnaise, garlic powder, onion powder, and pepper. Stir until no lumps remain.
5. Fold in the bacon, cheddar, and most of the green onions.
6. Taste, then adjust with pepper, hot sauce, or a pinch of salt.
7. Cover and refrigerate for at least 1 hour, and up to overnight.
8. Before serving, stir, spoon into a bowl, and top with the reserved bacon and green onions.

Why crisp bacon matters

Crisp bacon keeps its crunch in the dip, while chewy bacon turns soft and greasy after a few hours in sour cream. Cooking bacon fully is also a food safety step, because underdone pork shouldn't go into a dip that won't be cooked again. Cook it until it's browned and firm, and pat off the extra fat before chopping.

How far ahead can you make bacon dip?

You can make it up to a day ahead. The flavor improves after a few hours as the garlic and onion soften into the dairy. The bacon softens slowly overnight, so if crunch matters to you, keep about a third of the bacon in a separate container in the fridge and stir it in right before serving.

Leftover dip that went straight back into the fridge keeps for about 3 to 4 days in a covered container. Dip that sat out on the party table should be thrown away rather than saved.

What to serve with bacon dip

Sturdy dippers work best because the dip is thick. Good choices include:

• Ridged potato chips or kettle chips
• Pita chips, bagel chips, or butter crackers
• Celery, carrots, bell pepper strips, cucumber rounds, and snap peas
• Pretzel crisps or soft pretzel bites
• Toasted baguette slices

It also makes a good spread for a turkey sandwich or a topping for a baked potato.

Easy variations

Once you have the base, small changes make it feel like a new dip:

• For bacon ranch dip, stir in 1 to 2 tablespoons of dry ranch seasoning and skip the onion powder. Start with less, since ranch mixes are salty.
• For a loaded baked potato version, swap chives for some of the green onions and serve with thick potato chips.
• For heat, add one or two finely diced seeded jalapeños.
• For a lighter dip, use plain Greek yogurt for half the sour cream. The dip will be a little tangier.

Food safety for cold dips

Cream cheese, sour cream, and mayonnaise all need to stay cold. Keep the dip in the refrigerator until guests arrive, and throw out any dip that has sat at room temperature for more than 2 hours. Outdoors on a hot day (above 90°F), that window drops to 1 hour.

For a long party, serve the dip in a smaller bowl and refill it from a container in the fridge, or set the serving bowl inside a larger bowl of ice. Use a clean spoon each time you refill, and don't pour leftovers from the table back into the main batch.

Can I freeze bacon dip?

Freezing isn't a good idea. Sour cream and mayonnaise tend to separate and turn watery after thawing, so the dip loses its creamy texture. Make the amount you need and plan to finish leftovers within a few days.

Can I use precooked bacon or bacon bits?

Yes, in a pinch. Precooked real bacon crumbles work better than shelf-stable imitation bits, which can taste smoky and salty without much bacon flavor. Crisp them briefly in a dry skillet first for better texture.

Can I serve this dip warm?

This version is meant to be served cold. For a warm dip, the hot bacon cheese dip uses more melting cheese and bakes until bubbly, and it can be kept warm in a slow cooker for the whole game.