Ingredients
Scale
- 16 oz cream cheese, softened to room temperature
- 1 cup sour cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 lb bacon, cooked until crispy and crumbled
- 1 cup green onions, thinly sliced (about 1 bunch)
- ½ cup mayonnaise (optional, for extra creaminess)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
Instructions
- Preheat Your Oven – Set your oven to 350°F (175°C) and lightly grease an 8×8-inch or 9×9-inch baking dish with cooking spray or butter.
- Cook the Bacon – In a large skillet over medium heat, cook bacon strips until crispy, about 8-10 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain excess grease. Once cooled slightly, crumble or chop into small pieces. Reserve about 2 tablespoons of crumbled bacon for topping.
- Prepare Cream Cheese Base – In a large mixing bowl, add the softened cream cheese. Using an electric hand mixer or wooden spoon, beat the cream cheese until smooth and fluffy, about 1-2 minutes. This step is crucial for preventing lumps in your finished dip.
- Add Wet Ingredients – Add sour cream and mayonnaise (if using) to the cream cheese. Mix until completely smooth and well combined, scraping down the sides of the bowl as needed.
- Incorporate Cheese and Seasonings – Add 1½ cups of the shredded cheddar cheese, reserving ½ cup for topping. Mix in garlic powder, onion powder, black pepper, and salt. Stir until all ingredients are evenly distributed throughout the mixture.
- Fold in Bacon and Green Onions – Add the crumbled bacon (minus the reserved portion for topping) and ¾ cup of sliced green onions to the mixture. Fold everything together gently with a rubber spatula until evenly distributed.
- Transfer to Baking Dish – Spread the dip mixture evenly into your prepared baking dish, smoothing the top with a spatula for even baking.
- Add Toppings – Sprinkle the reserved ½ cup of shredded cheddar cheese evenly over the top of the dip, followed by the reserved bacon crumbles and remaining green onions.
- Bake – Place the baking dish in your preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and beginning to turn golden.
- Cool and Serve – Remove from the oven and let the dip cool for 5 minutes before serving. This allows it to set slightly for easier dipping. Serve warm with crackers, toasted bread slices, tortilla chips, or fresh vegetables.
Notes
- Make sure your cream cheese is properly softened before mixing to avoid lumps in your dip
- For a spicier version, add diced jalapeños or a dash of hot sauce
- The dip can be assembled completely ahead of time and refrigerated unbaked for up to 24 hours
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days
- To reheat, microwave individual portions for 30-45 seconds or warm the entire dish in a 300°F oven for 10-15 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: Approximately ½ cup (based on 12 servings)
- Calories: 285
- Sugar: 2g
- Sodium: 465mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 65mg