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Bacon Dijon Cheddar Dip

Bacon Dijon Cheddar Dip

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 25 m
Kathy W.

Kathy W.

These flavors blend so nicely that you can use this for just about any occasion, from a football party to a women's tea! Serve with crackers or crostini.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon.
  2. Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.
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Reviews

Sarah Jo
14

Sarah Jo

2/8/2010

Made a trial run of this today. I used extra sharp white cheddar and served it with Frank's Hot Sauce on the side and with wheat crackers/bagel chips. All my boys liked it, BUT Hubs thinks it could use some more bacon and I thought it could use garlic. As is, it still disappeared.

sassyteddy
12

sassyteddy

2/18/2010

Made this for the super bowl. It was gone in no time flat! Only thing i did different was add a little bacon crumble on top for decoration and served with bagel chips

porkchop
8

porkchop

11/1/2010

As a cold dip, it was okay. Great flavor, but the texture when it is cold isn't that great. I threw it in a mini crock pot and let it get all melty, which was really good, except that the cheddar did not melt all that fantastically well. I will make this again, but I will use velveeta instead, and continue serving it warm.

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