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READY IN ABOUT 2½ hrs

Bacon Dijon Cheddar Dip

Read Reviews (5)

"These flavors blend so nicely that you can use this for just about any occasion, from a football party to a women's tea! Serve with crackers or crostini. " — Kathy W.

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 2 cups Change Servings

4 slices bacon
8 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese

1 tablespoon Dijon mustard
2 tablespoons finely chopped onion
1 teaspoon chopped fresh parsley (optional)

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Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon.
Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.

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PREP 15 mins
COOK 10 mins
READY IN 2 hrs 25 mins

Footnotes

Cook's Note
Garnish before serving with chopped fresh parsley, chives, cilantro, or finely shredded green onions.

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Made a trial run of this today. I used extra sharp white cheddar and served it with Frank's Hot Sauce on the side and with wheat crackers/bagel chips. All my boys liked it, BUT Hubs thinks it could use some more bacon and I thought it could use garlic. As is, it still disappeared.

—Sarah Jo

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Feb 18, 2010

Made this for the super bowl. It was gone in no time flat! Only thing i did different was add a little bacon crumble on top for decoration and served with bagel chips

—sassyteddy

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9 Ratings

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Nov 01, 2010

As a cold dip, it was okay. Great flavor, but the texture when it is cold isn't that great. I threw it in a mini crock pot and let it get all melty, which was really good, except that the cheddar did not melt all that fantastically well. I will make this again, but I will use velveeta instead, and continue serving it warm.

—porkchop

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Jun 01, 2010

It was good, but too hard. I had to make sure it was softened the next time I served it. It was too hard and broke crackers! Definately loved the flavor though, otherwise it would have a much lower score.

—m00jessm00

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Feb 08, 2010

This wasn't bad but I think I would have enjoyed it more baked in the oven.

—kaseym

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Nutrition

Calories
49 kcal
2%

Carbohydrates
0.4 g
< 1%

Cholesterol
14 mg
5%

Fat
4.4 g
7%

Fiber
0 g
< 1%

Protein
2 g
4%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon Dijon Cheddar Dip

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 49
Calories from Fat: 39

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 2.6g 13 %
Cholesterol 14mg 5 %
Sodium 86mg 3 %
** Potassium 20mg < 1 %
Total Carbohydrates 0.4g < 1 %
Dietary Fiber 0g < 1 %
Protein 2g 4 %
Sugars 0.1g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 5 %
Iron 1 %
** Thiamin 1 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.