This bacon cheese dip is loaded with cheese and bacon, then baked in a bread bowl for a warm, creamy party appetizer. Perfect for game day and holiday gatherings.
With cooler weather comes more get-togethers, and this baked cheddar bacon dip is a crowd-pleaser. It combines cream cheese, sour cream, mayonnaise, three shredded cheeses, bacon and green onions, baked right in a crusty bread bowl. Serve warm with pretzels, celery, carrot sticks or other dippers for a simple, shareable appetizer.
You can finish the dip with extra cheese, more crumbled bacon or a drizzle of hot sauce before serving. It also stores well if you want to mix it up ahead of time—just keep the dip in the fridge and bake when you’re ready.
Ingredient Notes
Bread bowl: Baking the dip in a bread bowl turns the bread into an edible serving vessel and makes for easy dipping. If you prefer, use a 9×9-inch baking dish instead. Choose a bread bowl that weighs about 12–16 ounces so there’s enough room for the dip.
Cheeses: This recipe uses a blend of sharp cheddar, mozzarella and pepper jack for a balance of creaminess and a little kick. Cream cheese adds body and tang. Feel free to swap or add similar cheeses—Monterey Jack, white cheddar or gouda work well.
Why You’ll Love This Dip
Statement maker: baked and served in a bread bowl
Great for parties and game day
Customizable: add different cheeses, spices, or extra bacon
Instructions
- Preheat the oven to 375°F (190°C). Use a sharp bread knife to cut the top off the bread bowl, then scoop out the interior, leaving about an inch of bread around the sides and bottom. Brush the inside with olive oil and season with salt and pepper; set aside.
- In a large bowl, add softened cream cheese, mayonnaise and sour cream. Beat with a hand mixer on low–medium until smooth and creamy.
- Stir in shredded cheeses, chopped green onions, cooked crumbled bacon, hot sauce and seasonings (garlic powder, onion powder, red pepper flakes, black pepper) until combined. The mixture will be slightly thick.
- Spoon the dip into the prepared bread bowl and place it on a baking sheet. Bake for 35–40 minutes, until warmed through and bubbly. If you want a cheesier top, sprinkle additional cheese over the dip during the last 10–15 minutes of baking.
- Remove from the oven when the dip is hot and the bread crust is crisp. Serve immediately with pretzels, celery, carrot sticks or other dippers. Enjoy!
Storing Leftovers
Scoop any leftover dip out of the bread bowl and store it in an airtight container in the refrigerator for up to 4 days. Reheat and stir before serving. The bread bowl doesn’t keep well once stored, so plan to enjoy it fresh.
FAQs
I like pretzels and the bread from the bread bowl, plus fresh options like celery or carrot sticks. For a fun twist, try dipping popcorn chicken or toasted crackers.
Bread bowls work well for baked dips and for soups such as tomato or potato—anything saucy or creamy that benefits from a bread bowl’s rustic presentation.
Kitchen Tool Recommendations
A hand mixer makes it easy to whip the cream cheese, mayonnaise and sour cream until smooth. A large serving board is handy for presenting the bread bowl with dippers around it.
Pro Tips
Whip it: Beat the cream cheese, mayonnaise and sour cream with a hand mixer first—this ensures a smooth, lump-free dip.
Add toppings: Finish with extra crumbled bacon, chopped green onions or more shredded cheese. For heat, add hot sauce or crushed red pepper.
Wait on the cheese: If you add extra cheese to the top, put it on during the last 10–15 minutes of baking so it melts without burning.
Prep Ahead
You can prepare the dip up to 24 hours ahead. Mix and store it in an airtight container in the fridge (don’t add it to the bread bowl yet). When ready, prepare the bread bowl and bake following the recipe.
You May Also Enjoy…
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Tomato Bacon Grilled Cheese Sandwich Recipe
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Neiman Marcus Dip (Almond Bacon Cheese Spread)
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Easy Baked Chicken Enchilada Dip
Thanks for stopping by—if you make this recipe, please leave a comment. Happy eating!
Happy Eating!
Baked Bacon Cheese Dip in a Bread Bowl
Caitlyn Erhardt
Ingredients
- 16 oz bread bowl (sourdough works well)
- 1/2 cup mayonnaise
- 8 oz cream cheese, softened
- 1 cup sour cream
- 4 green onions, chopped
- 1 1/2 tablespoons hot sauce (optional)
- 4 oz pepper jack, shredded
- 4 oz mozzarella, shredded
- 8 oz sharp cheddar, shredded
- 8 slices bacon, cooked and crumbled
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Optional for serving
- Pretzels
- Carrot sticks
- Celery
Instructions
- Preheat oven to 375°F. Cut the top from the bread bowl and scoop out the interior, leaving about an inch of bread. Brush with olive oil and season with salt and pepper.
- In a bowl, beat softened cream cheese, mayonnaise and sour cream until smooth with a hand mixer.
- Stir in shredded cheeses, green onions, crumbled bacon, hot sauce and spices until combined. Scoop the mixture into the bread bowl.
- Place the filled bread bowl on a baking sheet and bake 35–40 minutes until hot and bubbly. Add extra cheese during the last 10–15 minutes if desired.
- Serve warm with dippers. Enjoy!
Notes
Leftover storage: Remove dip from the bread bowl and store in an airtight container in the fridge for up to 4 days. Rewarm and stir before serving. The bread bowl does not store well.
Prep ahead: Mix the dip up to 24 hours ahead and refrigerate in an airtight container. When ready to serve, prepare the bread bowl and bake as directed.