This creamy party dip, with green onion, bacon, and cheese, is a super easy, throw-together recipe perfect for on-the-spot entertaining. Keep these simple ingredients stocked so this Cheddar Bacon Crack Dip can be there for you when you need it.
Welcome to my new best friend! I have made this Cheddar Bacon Crack Dip three times now, including to send with my teenage daughter to a July 4th party at a friend’s house. We took it with us for our last Disney weekend even, to munch in the resort room at will. This is FREAKING TASTY STUFF.
This recipe is pretty basic. Nothing complicated going on here, and we’re just using staples we can keep stocked (bacon, cream cheese, and cheese hold up fine in the freezer, just saying). But I wanted a new little recipe to be my new Old Faithful. Old Pal. Old Friend. Dependable and there for me when I needed it. Throw-together-and-forget-it-with-no-stress kind of party recipe. And this one WORKS.
Simple ingredients: cream cheese, cheese, bacon, green onion. And a little seasoning and Dijon to give it a even more love. I used a seasoning blend I picked up on vacation, which is vague and nondescript I get, but the point is you can make this Cheddar Bacon Crack Dip whatever you want it to be. Add some seafood seasoning or grill seasoning or Worcestershire or just a bit of salt and pepper. WHATEVER. It’s all good.
So that’s it folks. Cheddar Bacon Crack Dip, an easy dip for easy times. Another one for the arsenal of awesomeness we all love to have at our disposal for when the opportunity arises to get the “Dang this is good stuff!” stuff.
Cheddar Bacon Crack Dip
- 1 8 oz pkg cream cheese, softened
- 1 cup regular mayonnaise
- 1 tsp Dijon mustard
- 1-1/2 cups shredded sharp cheddar cheese
- 1/2 lb bacon cooked and crumbled
- 1 bunch green onions thinly sliced
- 1/2 tsp seasoning blend of choice see Notes
- pretzels or pretzel thins chips
Combine first 7 ingredients and chill until serving. Serve with pretzels or pretzel thins Yields ~2-1/2 cups dip.
I used a "Coastal Blend" seasoning mix that I picked up in a spice shop while on a culinary tour in Charleston, SC. So you can use whatever seasoning you like, but Beau Monde would be a good sub. Or just use that random spice blend you picked up at a specialty shop or Old Bay or BBQ seasoning or Mrs. Dash or whatever.