It’s spicy, creamy, cheesy, and packed with bacon. This Cheese and Bacon Dip is a snack monster’s dream come true, especially considering it comes together so quickly. It’s nothing like the tubs you buy in the grocery!
It’s optional to serve it in a bread bowl, but it’s a great way to do it!!
Dip With Cheese And Bacon In A Bread Bowl!
The first time I had a dip in a bread bowl, I’ll never forget. It was a throwback Soup Mix French Onion dip when I was 12 years old. I sat in the corner like an overstuffed Oompa Loompa while everyone else played party games because I ate so much dang dip and the bread bowl.
I was 12 years old at the time. I was lacking in self-control.
Wait. I mean, who am I kidding? I’m 30 years old and yet have no self-control!
So that first dip in a bread dish wrecked me for the rest of my life because it’s not just about the drop in bread bowls. That dip-soaked bread, which everyone at the party battles over long before the dip is completed, is as significant.
I had no notion what I would post this afternoon as of 10 a.m. this morning. I want to think of myself as the person who has a professional-sounding editorial schedule that I plan out weeks and months ahead of time.
Which I do have. However, one of the advantages/disadvantages of being the Executive Managing Editor of a primary one-person site is that I may modify it at any time. Sometimes it’s because I merely want to double-check a recipe for accuracy.
Sometimes it’s because, despite having a whole week of meals planned, I’m still unhappy with a recipe – or my taste testers are split on which version is the “best” (such being the case today for Blueberry Cheesecake Bars I had initially been planned to post).
Other times, like today, I wake up with a strong desire to offer something savory, even though I have a variety of sweet dishes to choose from.
Something corny is usually the case.
Creamy and hot.
Mr. Cheese and Bacon Dip, hi there. I feel you are a fantastic match for that position.
PS Because the size of cob bread varies, place any leftover dip in a ramekin or other heatproof dish. Grab some bread rolls and create Baby Cheese and Bacon Dip Bread Bowls as I did!!
This heated dip is exceptionally creamy, cheesy, and bacon-laden. In the microwave, it just takes a few minutes to prepare! Serving it in a bread bowl is optional, but I like it since I enjoy tearing it into the dip-soaked bread. This recipe yields 4 1/2 to 5 cups of dip. Plenty!
- 350 g (12 oz) chopped bacon
- 250 g (8 oz) softened cream cheese
- 1 cup soured cream (preferably entire fate)
- 3/4 cup mayonnaise
- One teaspoon garlic powder (or sub with onion powder)
- 1 cup shredded cheddar or delicious cheese (Note 1)
- 1 cup mozzarella cheese, shredded (Note 1)
- 1 cup chopped shallots/scallions (4 – 5 stalks)
Bowl Of Bread & Topping (Optional)
- One oblong cob of bread (sourdough works best)
- Five crumbled Jatz / Ritz or another plain savory cracker (Note 2)
- a squirt of oil
- Crackers, chips, and toasted bread are all options.
- Brown the bacon in a nonstick skillet or frypan over high heat. Drain on a platter lined with paper towels.
- Combine cream cheese, mayonnaise, sour cream, and garlic powder in a heatproof bowl.
- Stir in the majority of the bacon, all of the cheese, and the majority of the shallots.
- Three minutes on high in the microwave, The oil from the cheese may appear to have separated from the dip. It will come (and stay) together if you stir it thoroughly.
- Pour into a serving dish and top with the leftover bacon and shallots if serving as is.
- Serve with crackers, chips, and the bread used to make the bread bowl (I toast it).
Bowl Of Bread
If you’re preparing it in a bread bowl, it’ll take a little longer. Cut a circle on the top of the cob loaf with a tiny knife, then remove enough bread to form a bowl. Fill the bowl halfway with the dip.
Top with crumbled crackers and a little coat of oil. Bake for 20 minutes at 180°C/350°F, or until golden brown on top.
Serve with the leftover bacon and shallots on top. Warm the dish before serving.
- For flavor, I prefer to use 1 cup of delicious or cheddar cheese and 1 cup of mozzarella for stretch! You may use swiss, gruyere, or any other melting cheese with flavor and salt as an alternative. You might also substitute another cheese for the mozzarella.
- I top the dip with ritz or other crackers before baking to keep it from drying out and to provide a crunch. Any savory cracker will suffice. Panko breadcrumbs + grated parmesan (or plain breadcrumbs + salt + splash of oil) can also be used as a substitute.
- This dip is best served warm, or at least at room temperature, to keep it creamy. When it cools, it gets more complicated. I mix everything but don’t microwave it if I’m not using a bread bowl. Then, when you’re ready to serve, heat it, give it a nice stir and divide it amongst bowls. Use sourdough cob bread in the bread dish, as I did.
- You may arrange the dip in the bread according to the recipe, then microwave the cob bread and bake it to make it crispy to reheat fast. If you don’t have a microwave, cover the bread in foil and bake for 20 minutes before unwrapping and baking for another 20 minutes (make the dip warm in the middle).
- If you don’t have access to an oven, bake the bread with the dip in it until it’s crispy, then cool before refrigerating. Then reheat in the microwave when ready to serve (if using sourdough, it stays very crusty even when warmed in the microwave).
- Nutrition per serving, assuming ten serves, omitting bread because I cannot be held liable if you eat the entire bread bowl. This recipe yields approximately 4 1/2 to 5 cups of dip.