Loaded Hot Bacon Dip Recipe (Spicy & Cheesy)

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Why This Hot Bacon Dip Works

Double Cheese Power - Sharp cheddar gives you that classic cheese dip flavor, while Parmesan adds nutty depth and helps the dip stay creamy without getting greasy.

Cream Cheese Base - Philadelphia cream cheese (or your favorite brand) creates a stable, creamy foundation that holds up under heat and doesn't separate.

Texas Pete for Heat - Not just hot sauce for the sake of it - Texas Pete adds vinegar tang and a clean heat that doesn't overwhelm. Plus, it's a Southern staple, and I stand by it.

Bacon Throughout - Mixing bacon INTO the dip (not just on top) means you get bacon flavor in every single bite, not just the lucky scoops from the top.

Baked, Not Slow-Cooked - Baking at 400°F creates a bubbly, slightly golden top while keeping the center creamy. Slow cookers can make bacon dip greasy - this method keeps it perfect.

The Philadelphia & Texas Pete Connection

I'm a Carolina girl through and through, but before I knew what Carolina was, I was a fan of any and everything Philadelphia. Philly is the city of my birth, and I think it's the best city in the Northeast. I'm a Southern lady, but my blood is really just dark green tinged with silver!

So blending my two loves - Philadelphia cream cheese and Texas Pete hot sauce (a North Carolina original) - into one dish was a no-brainer. It's North meets South in the best possible way.

Not only is this dip hot from the oven and full of smokey bacon bits (pigskin, anyone?), it's hot with the spice of Texas Pete and cooled down with creamy Philadelphia cream cheese. You can't go wrong with anything in this very simple and easy dish for your next tailgate!

What is Hot Bacon Dip?

Hot bacon dip is a warm, cheesy appetizer dip made with cream cheese, bacon, cheddar cheese, and various seasonings. It's served hot (hence the name) and is typically enjoyed with crackers, chips, or bread.

Unlike cold bacon dips that rely on sour cream and mayo, hot bacon dip is baked until bubbly and golden, creating a more indulgent, comfort-food experience. Think of it as a bacon-loaded cheese dip that happens to be warm and amazing.

The beauty of hot bacon dip is its versatility - it works for game day, tailgates, holiday parties, potlucks, or just because it's Saturday and you want something delicious.

Ingredients You'll Need

Here's what goes into this hot bacon dip:

The Creamy Base:

• 8 oz cream cheese, softened - Let it sit at room temperature for 30 minutes. Softened cream cheese mixes smoothly without lumps.
• ¼ cup milk - Thins the cream cheese just enough to make it mixable and pourable
• ½ cup mayonnaise - Adds richness and helps create that creamy texture

The Cheese:

• 2 cups shredded sharp cheddar cheese - Sharp is key for flavor! Shred it yourself from a block for best results.
• 1 cup shredded Parmesan cheese - Real Parmesan, not the dusty stuff in a green can. Adds nutty, salty depth.

The Flavor:

• ¼ cup Texas Pete Original hot sauce - Or your favorite hot sauce. Texas Pete is vinegar-forward and perfect for this.
• 1 teaspoon garlic, minced - Fresh garlic is best, but garlic powder (½ tsp) works in a pinch

The Star:

• 8 slices bacon, cooked and chopped - Cook it crispy! Fatty, limp bacon doesn't work here.

For Serving:

• 2 green onions, sliced - For garnish
• Snack crackers - Ritz, Club crackers, or your favorite

How to Make Hot Bacon Dip (Step-by-Step)

Prep Work

Step 1: Preheat & Prep - Preheat your oven to 400°F. Let your cream cheese come to room temperature (this takes about 30 minutes). Cook your bacon until crispy, drain on paper towels, and chop into small pieces.

Mix the Dip

Step 2: Cream the Base - In the bowl of a stand mixer (or a large bowl if mixing by hand), combine the softened cream cheese, milk, and Texas Pete hot sauce. Mix until smooth and well combined. The mixture should be creamy with no lumps.

Step 3: Add the Cheese - Add the shredded cheddar cheese, shredded Parmesan cheese, and minced garlic to the bowl. Mix well until everything is evenly distributed.

Step 4: Fold in Mayo and Bacon - Add the mayonnaise and most of the chopped bacon pieces (save a little for garnish). Mix well until everything is thoroughly combined. The dip will be thick and chunky at this point - that's perfect.

Bake the Dip

Step 5: Transfer to Baking Dish - Spoon the dip mixture into a 2-quart baking dish. Spread it evenly with a spatula. You can use a pie dish, square baking dish, or even a cast-iron skillet if you want to keep it warm longer.

Step 6: Bake - Bake at 400°F for 30 minutes. The dip should be bubbling around the edges and slightly golden on top. The center should be heated through and creamy.

Step 7: Garnish & Serve - Remove from oven and immediately garnish with sliced green onions and the reserved bacon pieces. Serve hot with crackers, chips, or bread.

Pro Tip: This dip is best served warm. If it cools down during your party, pop it back in the oven for 5-10 minutes to reheat.

Slow Cooker Instructions

Want to keep this dip warm throughout your party? Use a slow cooker!

1. Mix all ingredients as directed in Steps 2-4
2. Transfer to a 2-quart or larger slow cooker
3. Cook on LOW for 2-3 hours, stirring every 30 minutes
4. Once hot and bubbly, turn to WARM setting
5. Garnish with green onions and bacon before serving

Note: The slow cooker method can make the dip slightly greasier as the bacon fat has nowhere to evaporate. I prefer the oven method for texture, but slow cooker is great for keeping it warm at parties.

 

Recipe Variations & Substitutions

Spice It Up:

• Add diced jalapeños or pickled jalapeños for extra heat
• Use Pepper Jack cheese instead of cheddar
• Increase hot sauce to ½ cup if you like it really spicy
• Add a pinch of cayenne pepper

Milder Version:

• Reduce or omit hot sauce
• Use mild cheddar instead of sharp
• Add a dollop of sour cream to cool it down

Different Cheeses:

• Use Gruyère instead of Parmesan for a nuttier flavor
• Try white cheddar for a different look
• Mix in some cream cheese with chives

Add-Ins:

• Diced tomatoes (drain well first)
• Sautéed mushrooms
• Caramelized onions
• Ranch seasoning packet for ranch bacon dip
• Blue cheese crumbles for a bold twist

Make it a Meal:

• Serve in a bread bowl and eat the dip-soaked bread
• Use as a topping for baked potatoes
• Spread on burgers or sandwiches
• Stuff into jalapeño poppers

How to Serve Hot Bacon Dip

Classic Dippers:

• Ritz crackers (the classic choice)
• Club crackers
• Wheat Thins
• Triscuits
• Butter crackers
• Saltines

Chip Options:

• Tortilla chips (scoop-shaped work great)
• Pita chips
• Bagel chips
• Potato chips (sturdy ones like Kettle chips)
• Fritos (surprisingly perfect with this)

Bread Options:

• Toasted baguette slices (crostini)
• Soft pretzel bites
• Breadsticks
• Garlic bread
• Sourdough bread cubes

Vegetable Dippers:

• Celery sticks
• Carrot sticks
• Bell pepper strips
• Cucumber rounds
• Cherry tomatoes

Creative Serving Ideas:

• In a bread bowl (hollow out a round sourdough loaf)
• In a cast-iron skillet (keeps it warm longer)
• In individual ramekins for personal servings
• As a topping for baked potatoes or potato skins

Storage & Make-Ahead Instructions

Make-Ahead: Mix all ingredients (Steps 2-4) and store in an airtight container in the refrigerator for up to 24 hours before baking. When ready to serve, transfer to baking dish and bake as directed. You may need to add 5 minutes to the baking time since it's starting cold.

Refrigerator Storage: Store leftover baked dip in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in a 350°F oven for 10-15 minutes until warmed through, or microwave individual portions in 30-second increments until hot.

Freezing: I don't recommend freezing this dip. The cream cheese and mayo can separate when thawed, creating a watery, grainy texture.

Keeping it Warm at Parties: Transfer the baked dip to a small slow cooker set on WARM, or keep it in a cast-iron skillet and return to a low oven (200°F) between servings.

Expert Tips for Perfect Hot Bacon Dip

Soften That Cream Cheese - Cold cream cheese = lumpy dip. Let it sit at room temperature for at least 30 minutes, or microwave it for 15-20 seconds if you're impatient.

Cook Bacon Properly - Crispy bacon is essential. Undercooked, fatty bacon will make your dip greasy and unpleasant. Cook it until it's crisped and drain it well.

Shred Your Own Cheese - Pre-shredded cheese has anti-caking agents that can make the dip grainy. Fresh-shredded melts smoother and tastes better.

Don't Overbake - At 30 minutes, the dip should be bubbly and hot. Overbaking can dry it out or make it greasy as the fat separates from the cheese.

Mix Well - Make sure everything is thoroughly combined before baking. Unmixed pockets of cream cheese or mayo won't taste good.

Serve Hot - This dip is called "hot bacon dip" for a reason. It's best served warm and fresh from the oven. Cold leftovers are fine, but they're not the same experience.

Double the Recipe - This dip goes FAST. For parties of 10+ people, I always double it and bake it in a 9x13 dish.

Frequently Asked Questions

Can I use turkey bacon or pre-cooked bacon?

You can, but I don't recommend it. Real bacon gives this dip its signature smoky flavor. Turkey bacon doesn't crisp the same way and lacks that rich bacon fat flavor. Pre-cooked bacon bits can work in a pinch but won't taste as good as fresh-cooked bacon.

Can I make this dip ahead of time?

Yes! Mix everything together (don't bake it) and store covered in the refrigerator for up to 24 hours. When you're ready to serve, pour it into the baking dish and bake. Add 5 extra minutes to the baking time since it's starting cold.

Why is my dip greasy or oily?

This usually happens if: (1) the bacon wasn't drained well enough after cooking, (2) you used pre-shredded cheese with added oils, or (3) the dip was overbaked and the fat separated. Make sure to drain bacon on paper towels and use freshly shredded cheese.

Can I make this in a slow cooker?

Yes, but the oven method gives better results. Slow cookers can make the dip greasy since there's nowhere for moisture to evaporate. If you use a slow cooker, cook on LOW for 2-3 hours, stirring every 30 minutes, then switch to WARM for serving.

What can I substitute for Texas Pete hot sauce?

Any vinegar-based hot sauce works - Frank's RedHot, Tabasco, Crystal, or even Sriracha if you want a different flavor profile. The amount of heat varies by brand, so adjust to your taste.

Is this dip spicy?

With ¼ cup of Texas Pete, it has a noticeable kick but isn't overwhelming. Most people find it pleasantly spicy. If you're heat-sensitive, start with 2 tablespoons and add more to taste. If you love heat, bump it up to ½ cup.

Can I use low-fat cream cheese or mayo?

You can, but the texture won't be as rich and creamy. Full-fat ingredients create the best texture and flavor in hot dips. If you want to lighten it up, use light cream cheese but keep the regular mayo.

How long does this dip stay good?

Leftover dip will keep in the refrigerator for 3-4 days in an airtight container. Reheat before serving for best texture and flavor.

Can I double this recipe?

Absolutely! Double all ingredients and bake in a 9x13 inch baking dish. The baking time may need to increase to 35-40 minutes to ensure the center is hot.

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