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READY IN 35 mins

Warm and Creamy Bacon Dip

Read Reviews (21)

"Dig into this creamy bacon and Cheddar dip with crisp veggies, crackers, and chips." — Daisy Brand

Ingredients Edit and Save

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Original recipe makes 15 servings Change Servings

8 ounces cream cheese, softened
2 cups Daisy Brand Sour Cream
3 ounces bacon bits

2 cups shredded Cheddar cheese
1 cup chopped green onion

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Directions

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.

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PREP 5 mins
READY IN 35 mins

Footnotes

*Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

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Reviews More Reviews

Most Helpful Positive Review

Nov 26, 2011

This is a good recipe, but let's be honest; three ounces of bacon isn't enough to warrant the use of "bacon" in the name . You know where I'm going with this. Do it. Go for the whole pound.

—Eric J

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Most Helpful Critical Review

Mar 03, 2013

It was a little too much for me. Too creamy, too rich.

—MrsDrC

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28 Ratings

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Nov 04, 2011

This is so yummy. I made two batches; the first one as stated and the second one with some tweeks of my own. The ingredints sounded quite good, but I'm not a fan of bacon bits. The second batch I added a few things and I thought it had gone from good to great. The second time I added crushed crisp bacon pieces and some sliced black olives. Both bowls of dip disappeared at about the same rate, so I think if you care for the flavor of bacon bits, it's a hit. I definitely will make the dip again. Cheese dip doesn't last long here and I'm always looking out for new ways to make it. I like to spread the warm cheese dip on hot rolls or a slice of hot crusty bread. Oh, yum!!

—Kitten

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Jan 08, 2012

This is a really good dip! I agree with the other reviewers- using more bacon bits makes this much tastier. I also added an envelope of ranch dressing/dip mix. We served this dip with waffle fries and it was delicious and everyone loved it.

—ag1229

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Nov 28, 2011

It's not the most complex, beautiful, or unusual dip, to be sure. But for ease of preparation and crowd appeal, it gets four stars. I served it baked in a hollowed round bread loaf. If you buy the precut green onions in your produce section, you have a nice little dip with about one minute's prep. Definitely use the REAL bacon bits (Hormel or Oscar Mayer both have good ones), not those pebble-like things.

—KatyP

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Dec 21, 2011

This is my 3rd time making this, taking it to work with me tomorrow. First 2 times, my family ate it up...Add extra bacon bits to it...will see how it goes with that.

—LEYSEA

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Nov 25, 2011

Good bacon dip. I used a pound of bacon and about 5 green onions. Made it for Turkey Day, yesterday, and the bowl was cleaned! :)

—AMH

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Feb 02, 2013

This is best baked in a sourdough bread bowl with a couple of dashes of Worcestershire sauce. DIVINE!

—mztry

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Nutrition

Calories
196 kcal
10%

Carbohydrates
2.1 g
< 1%

Cholesterol
57 mg
19%

Fat
16.5 g
25%

Fiber
0.2 g
< 1%

Protein
8.5 g
17%

Sodium
333 mg
13%

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

Nutritional Information

Warm and Creamy Bacon Dip

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 196
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 10.4g 52 %
Cholesterol 57mg 19 %
Sodium 333mg 13 %
** Potassium 52mg 1 %
Total Carbohydrates 2.1g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 8.5g 17 %
** Sugars 0.3g
** Vitamin A 8 %
** Vitamin C 2 %
** Calcium 16 %
** Iron 4 %
** Thiamin 1 %
** Niacin 8 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 5 %

* 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.