Cheddar Bacon Dip

I have always loved snacky foods like chips and dip. We do not indulge very often, but with the Super Bowl around the corner, I thought it would be a perfect day to pull out the recipe for this  cheddar bacon dip.

I started making my own dips after a couple of bad experiences when we went gluten free. It didn’t take long for me to realize that the homemade dips tasted so much better and they were not hard to make at all.

I like to make it two to three days in advance to give the flavors time to come together. It’s also great to be able to pull completed dishes out of the refrigerator. It only takes thirty minutes to pull this dip together and it is delicious and more than a little addictive. It’s hard to beat the delicious combination of cheddar and bacon. Serve this dip up with a huge bowl of your favorite potato or tortilla chips.

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Cheddar Bacon Dip

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Course

Appetizer

Prep Time

15 minutes

Servings

cups MetricUS Imperial

Ingredients

• 1 lb Organic bacon cut into bite size pieces
• 2 cups Organic sharp cheddar shredded
• 8 oz Organic cream cheese cut into small pieces
• 1/2 cup Organic milk or non-dairy alternative
• 1/4 cup Organic onion finely diced
• 1/4 tsp Organic dry mustard
• 1/4 tsp Organic garlic finely minced
• 2-3 dashes Organic hot sauce optional
• 3/4 cup Organic sour cream plus additional 1/4 cup if needed
• 1 Organic jalapeño optional, sliced for garnish, if desired

Course Appetizer Prep Time 15 minutes Servings cups MetricUS Imperial Ingredients 1 lb Organic bacon cut into bite size pieces 2 cups Organic sharp cheddar shredded 8 oz Organic cream cheese cut into small pieces 1/2 cup Organic milk or non-dairy alternative 1/4 cup Organic onion finely diced 1/4 tsp Organic dry mustard 1/4 tsp Organic garlic finely minced 2-3 dashes Organic hot sauce optional 3/4 cup Organic sour cream plus additional 1/4 cup if needed 1 Organic jalapeño optional, sliced for garnish, if desired

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Instructions

1. Cut bacon into small bite size pieces and cook until crispy. Place on paper towels to drain.
2. Set aside 2 tablespoons of cooked bacon for garnish.
3. In a saucepan, measure out cheddar, cream cheese and milk. Over medium low heat, stir until the cheese has melted and is well incorporated. Remove from heat.
4. Add onion, dry mustard and garlic and stir well to incorporate.
5. Add sour cream and stir well.
6. Add cooked bacon bits to mixture and stir until just combined.
7. Refrigerate the dip until needed. If the dip becomes stiff, add an additional 1/4 cup of sour cream and stire well.
8. Before serving, garnish with reserved bacon bits and if desired, jalapeño slices.

Recipe Notes

This Cheddar Bacon Dip recipe is organic and gluten free.

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Renee Lumbreras