Save My neighbor stopped by unexpectedly one winter evening with a bottle of wine, and I found myself scrounging through the fridge for something to serve. I pulled together cream cheese, bacon, and cheese—no fancy thinking involved—threw it in the oven, and watched her eyes light up when she tasted it. That dip became the thing she asked for every time she visited, and it's been my secret weapon ever since.
I made this for a Super Bowl party where I showed up empty-handed except for a baking dish wrapped in foil. It was gone in twenty minutes flat, and someone asked for the recipe before the halftime show even started. That's when I knew this wasn't just a dip—it was the kind of thing people remember.
Ingredients
- Cream cheese, softened (225 g): This is your base, so let it sit on the counter for a bit before mixing—cold cream cheese will fight you and create lumps that refuse to smooth out.
- Sour cream (120 g): The tang here keeps the dip from being one-note rich, and it makes the texture creamy without needing extra butter.
- Mayonnaise (120 g): I know it sounds heavy, but it emulsifies everything and gives you that silky mouthfeel that makes people keep dipping.
- Shredded cheddar cheese (200 g): Use real shredded cheese, not the pre-packaged stuff with anti-caking agents—it melts cleaner and tastes sharper.
- Shredded mozzarella cheese (50 g): This softens the cheddar's bite and makes the top stretch and bubble beautifully in the oven.
- Bacon, cooked and crumbled (6 slices): Crisp it until it shatters, not just limp—this is where half the flavor comes from, and the texture matters.
- Ranch seasoning mix (2 tbsp): Store-bought works fine, but if you want to avoid additives, mix dried dill, dried parsley, dried chives, garlic powder, and onion powder in a small bowl.
- Black pepper (1/4 tsp): A small amount goes a long way, so don't shake it carelessly.
- Fresh chives or green onions (2 tbsp): Chop these right before serving so they stay bright and don't wilt into the warm dip.
Instructions
- Warm your oven and soften your base:
- Preheat to 350°F and let your cream cheese come to room temperature so it blends smoothly into the other ingredients without forming lumps.
- Build the foundation:
- Combine cream cheese, sour cream, and mayonnaise in a large bowl, stirring until the mixture is completely smooth and creamy.
- Season and fold in the good stuff:
- Add ranch seasoning, black pepper, most of the bacon, and both cheeses, stirring gently until everything is distributed evenly and no dry spots remain.
- Move to your baking dish:
- Spread the mixture into a medium baking dish or ovenproof skillet, smoothing the top with the back of a spoon so it bakes evenly.
- Let the oven do its work:
- Bake for about 20 minutes until the dip is bubbling around the edges and the top is melted and golden in spots. You want heat all the way through, not just warm on top.
- Finish with flair:
- Pull it from the oven and scatter the reserved bacon and fresh chives across the top while it's still hot, so the garnish stays visible and the chives stay fresh.
- Serve immediately:
- Set it out with tortilla chips, crackers, or sliced vegetables, and watch it disappear.
Save There's something magical about the moment a dip comes out of the oven, all bubbling and steaming, and you see people's faces change as they smell it. That's when it stops being just food and becomes the reason the party happened in the first place.
Making It Your Own
Once you understand how this dip works, you can spin it a hundred ways depending on what's in your fridge and what mood you're in. I've added crispy jalapeños for heat, swapped in smoked gouda for depth, mixed in cooked crumbled sausage when I wanted something more substantial, and even stirred in a can of crab meat for a fancy version that fooled everyone into thinking I'd spent hours on it. The skeleton stays the same—the ratio of dairy, cheese, and seasonings—but everything else is fair game.
Timing and Strategy
The beauty of this recipe is that it doesn't demand your attention the moment guests arrive. Mix it up that morning or afternoon, cover it, and refrigerate it until you're ready to bake. Pull it out of the cold about ten minutes before it goes in the oven, and it'll bake more evenly. If you're bringing it somewhere, assemble it at home, bake it there, and transport it in the same dish wrapped in a kitchen towel to keep it warm for the drive.
Serving and Pairing Ideas
This dip pairs beautifully with cold beer—especially a crisp pilsner or lager that cuts through the richness—and it's just as good with sparkling wine if you're aiming for something slightly more refined. Tortilla chips are the obvious choice, but don't sleep on thick-cut potato chips, everything bagel chips, or even toasted bread slices. A veggie plate of bell peppers, celery, and carrots adds balance and gives people who want something lighter an option, though they'll still come back for seconds of the dip.
- Bake it in a cast iron skillet so it looks rustic and beautiful straight to the table.
- Keep a spoon in the dip and swap it out every few minutes so it stays clean and people don't get nervous about double-dipping.
- If it starts to cool down during the party, pop it back in a 300°F oven for five minutes to warm through without breaking the cheese.
Save This dip has shown up to more gatherings in my life than I can count, and it never fails to bring people together. Make it, share it, and let it become your thing too.
Recipe FAQs
- → What cheeses work best in this dish?
Sharp cheddar and mozzarella blend well to provide a creamy, melty texture with a rich flavor.
- → Can I prepare this dip ahead of time?
Yes, assemble the mixture, refrigerate, and bake just before serving for best freshness.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and reheat gently before serving.
- → Are there alternatives to bacon for a similar flavor?
For a smoky touch, try smoked sausage or vegetarian bacon substitutes if preferred.
- → How can I make this dip spicier?
Add smoked paprika or a dash of hot sauce to the mixture before baking for extra heat.