Ingredients
Scale
- 16 oz cream cheese, softened to room temperature
- 1 cup mayonnaise
- 1 cup sour cream
- 1 pound bacon, cooked crispy and crumbled
- 3 medium Roma tomatoes, seeded and diced (about 1½ cups)
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups finely chopped iceberg or romaine lettuce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce (optional)
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Cook the bacon: In a medium skillet over medium heat, cook bacon until crispy, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces. Set aside, reserving about 2 tablespoons for topping.
- Prepare the creamy base: In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Using an electric mixer or sturdy wooden spoon, beat until completely smooth and well combined with no lumps remaining, about 2-3 minutes.
- Season the base: Add garlic powder, onion powder, black pepper, and Worcestershire sauce (if using) to the cream cheese mixture. Mix thoroughly until all seasonings are evenly distributed throughout.
- Prepare the vegetables: While the bacon cools, dice your tomatoes (removing seeds and excess liquid) and finely chop your lettuce. Pat the tomatoes dry with paper towels to remove excess moisture that could make the dip watery.
- Fold in main ingredients: Add the crumbled bacon (reserving some for topping), diced tomatoes, and 1½ cups of the shredded cheddar cheese to the cream cheese mixture. Gently fold everything together until evenly distributed.
- Transfer to serving dish: Spoon the dip into your serving bowl or a shallow dish, spreading it evenly with a spatula. Create a smooth top surface for attractive presentation.
- Add toppings: Sprinkle the remaining ½ cup cheddar cheese across the top, followed by the reserved crumbled bacon. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Finish before serving: Just before serving (no more than 15 minutes ahead), add the chopped lettuce on top and garnish with fresh chives. The lettuce stays crispest when added at the last moment.
- Serve and enjoy: Serve immediately with crackers, toasted bread rounds, pita chips, or fresh vegetable sticks for dipping.
Notes
- Make it ahead: Prepare the dip through step 7 up to 24 hours in advance. Add lettuce and chives just before serving to maintain crispness.
- Prevent watery dip: Thoroughly seed tomatoes and pat them dry. Don’t add lettuce until just before serving.
- Bacon cooking tip: For the crispiest bacon, start in a cold pan and cook over medium (not high) heat. This renders the fat slowly for maximum crunch.
- Serving temperature: This dip is best served cold or at room temperature. If refrigerated, let it sit out for 10-15 minutes before serving for easier scooping.
- Crowd size adjustments: Recipe easily doubles for large gatherings. Use a 9×13 baking dish for impressive presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup (about 4 oz)
- Calories: 385
- Sugar: 3g
- Sodium: 645mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 68mg