Bacon Cheddar Dip

January 5, 2017Holly Sosa

Bacon plus cheddar equals love forever. Which means my recipe for Bacon Cheddar Dip is practically a love potion, right? Well, if it’s not a love potion it’s at least a mouthwateringly delicious way to feed guests at potlucks or during the upcoming Big Game. As a gal who loves to host people in her home, I appreciate a good dip recipe and this one never disappoints. It’s also simple and easy to pull together so I can focus on prepping my home for incoming friends or family.

To start this Bacon Cheddar Dip, I grab a large mixing bowl and add in loads of cheddar cheese.

Some mayo.

Some sour cream.

Lots of zesty green onion.

Some fresh cilantro.

Dry ground mustard.

Garlic powder.

And the grand finale: plenty of crispy bacon.

I mix it all together using a spatula until it’s well combined and then I transfer it all to a smaller bowl before covering it and placing it into the fridge for at least an hour before serving.

Before serving, I transfer the dip to a hollowed loaf of sourdough.

Always a sucker for a good garnish, I top the dip with a few more pieces of crumbled bacon, some leftover green onion, and a few pieces of parsley.

I serve this dip on a tray filled with crackers, crusty bread, and veggies, but I’ll be honest here; all those are simply vehicles to get the dip into my mouth. If you love bacon (we probably can’t be friends if you don’t), you’re going to want to save this recipe for later reference. Trust me, sister. If you feel like sharing, this Bacon Cheddar Dip is a great potluck addition, but don’t be ashamed if you just want to keep it all for yourself. I won’t tell anyone.

Bacon Cheddar Dip

Ingredients

  • 4 green onions, chopped
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1-2 teaspoons hot sauce
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder
  • 8 slices of bacon cooked & crumbled
  • 4 tablespoons fresh chopped parsley

Instructions

  1. Combine all ingredients together in a bowl.
  2. Refrigerate for one hour before serving.
  3. Garnish with additional green onion and parsley optional).
  4. Serve with crusty bread, crackers, and/or veggies.
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