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Creamy Million Dollar Dip with Bacon

creamy million dollar dip with bacon - featured image

A rich, creamy, and cheesy dip loaded with smoky bacon bits, perfect for late-night cravings, game days, or potlucks. This easy recipe comes together in under 15 minutes and is a crowd-pleaser for all ages.

Ingredients

Scale
  • 1 cup (240 ml) sour cream
  • 1/2 cup (120 ml) mayonnaise
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1/2 cup (50 g) bacon bits (preferably cooked and crumbled bacon)
  • 2 stalks green onions, finely chopped
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1/2 teaspoon (2.5 ml) garlic powder
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika
  • Optional: fresh lemon juice (about 1/2 teaspoon)
  • Optional: cayenne pepper or hot sauce for spicy version

Instructions

  1. Cook the bacon: Fry 6-8 slices of bacon over medium heat until crispy, about 8 minutes. Remove and drain on paper towels. Once cool, crumble into small pieces. Optionally, save a teaspoon of bacon fat for extra flavor.
  2. Chop the green onions finely, including the green tops. Set aside.
  3. In a mixing bowl, combine sour cream and mayonnaise. Whisk gently until smooth and creamy, about 1-2 minutes.
  4. Stir in shredded sharp cheddar cheese, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well.
  5. Fold in the crumbled bacon bits and chopped green onions until evenly distributed.
  6. Taste and adjust seasoning. Add more salt, pepper, or a squeeze of fresh lemon juice if desired.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and dip to thicken.
  8. If the dip is too thick after chilling, stir in a tablespoon of milk or cream to loosen it.

Notes

For best flavor, chill the dip for at least 30 minutes before serving. Use freshly shredded cheese for smoother texture. Fry bacon fresh for best smoky, crispy texture. Store leftovers in an airtight container in the fridge for up to 3 days. Reheating is not recommended.

Nutrition

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