Hot bacon cheese dip for game day

Hot bacon cheese dip is a mix of cream cheese, sour cream, two shredded cheeses, and crisp bacon, baked at 350°F for about 20 to 30 minutes until the edges bubble. It takes about 20 minutes to prepare and can be assembled a day ahead, then baked right before guests arrive.

It's the dip to make when you want something warm and stretchy on the game day table. For a chilled version you can set out with vegetables, see our classic cold bacon dip recipe.

Ingredients

This fills a 1 1/2 to 2 quart baking dish and serves about 10 to 12 people as an appetizer.

• 1 pound bacon
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 cups shredded sharp cheddar, divided
• 1 cup shredded Monterey Jack or mozzarella, divided
• 3 green onions, sliced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika or a pinch of cayenne (optional)

Cheese shredded from a block melts more smoothly than bagged shredded cheese, which is coated to keep the shreds from sticking. Either one works.

Steps

1. Heat the oven to 350°F and lightly grease a 1 1/2 to 2 quart baking dish or a 9-inch pie plate.
2. Cook the bacon until crisp, about 15 to 25 minutes on a sheet pan at 400°F or 8 to 12 minutes per batch in a skillet. Drain on paper towels and crumble.
3. Beat the cream cheese until smooth. Stir in the sour cream, mayonnaise, Worcestershire, garlic powder, and paprika.
4. Fold in 1 cup of the cheddar, 3/4 cup of the Monterey Jack, most of the bacon, and most of the green onions.
5. Spread the mixture in the baking dish and top with the remaining cheese.
6. Bake for 20 to 30 minutes, until the center is hot and the edges are bubbling. If the dish goes in cold from the fridge, plan on 30 to 40 minutes.
7. For a browned top, run it under the broiler for 1 to 3 minutes and watch it closely.
8. Let it rest for 5 minutes, then sprinkle with the reserved bacon and green onions.

Making it in a slow cooker

A slow cooker is the easiest way to keep the dip warm through a long game. Mix everything except the topping in a 2 to 4 quart slow cooker, cover, and cook on low for about 1 1/2 to 2 hours, stirring every 30 minutes, until melted and smooth. Then switch to the warm setting for serving.

Stir every so often while it sits so the edges don't scorch. If the dip thickens too much over a few hours, a splash of milk loosens it.

Can you make hot bacon dip ahead of time?

Yes. Assemble it in the baking dish, cover it tightly, and refrigerate it for up to 24 hours. Keep the bacon for the topping in a separate container and add it after baking so it stays crisp. Bake straight from the fridge using the longer time in step 6.

What to dip in it

A warm cheese dip needs dippers that won't snap. Tortilla chips, toasted baguette slices, pretzel bites, pita chips, and celery sticks all hold up. Soft pretzels and crusty bread cubes are good if you want something more filling.

Keeping a hot dip safe

Hot dips need to stay hot. The USDA recommends holding hot foods at 140°F or warmer, which is what a slow cooker on its warm setting or a chafing dish is for. A dip that has cooled to room temperature should be thrown out after 2 hours, or after 1 hour if it's sitting somewhere above 90°F.

Refrigerate leftovers within 2 hours of baking. They keep for about 3 to 4 days covered in the fridge. Reheat them in the oven at 350°F or in the microwave in short bursts, stirring between each, until steaming hot all the way through.

Ways to change it up

• For a jalapeño popper version, add 2 diced seeded jalapeños and top with crushed buttery crackers before baking.
• For bacon ranch, replace the garlic powder with 1 tablespoon of dry ranch seasoning.
• For a beer cheese version, swap the sour cream for 1/3 cup of a mild lager and use all cheddar.
• For spinach and bacon, fold in a thawed 10-ounce package of chopped frozen spinach, squeezed very dry.

Why did my dip turn oily?

Cheese releases fat when it gets too hot or cooks too long. Bake only until the edges bubble, and drain the bacon well before adding it. A quick stir usually brings an oily dip back together, and blotting the surface with a paper towel helps if a pool of fat has formed on top.

Can I freeze hot bacon dip?

Freezing tends to make dairy dips grainy and watery when thawed, so it's better to make only what you need. Extra dip is good spooned over baked potatoes or stirred into scrambled eggs over the next few days.

Planning a full game day spread

One hot dip and one cold dip cover most crowds. Pair this recipe with the make-ahead cold bacon dip, add a plate of raw vegetables and a big bowl of chips, and the snack table is mostly done before kickoff.