Cheesy Bacon Dip in a Bread Bowl
This cheesy bacon dip is the kind of warm, comforting appetizer everyone gathers around. Loaded with cheddar, jack cheese, crispy bacon, and a hint of onion, it bakes up golden and bubbly in about an hour—with just 15 minutes of prep. Serve it in a bread bowl for an easy, crowd-pleasing bacon dip that disappears fast.
When you want a special appetizer that everyone will gush over, then you need to make this cheesy bacon dip! I found this years ago in a church cookbook and it’s still my kids favorite that they ask for as adults.
While this doesn’t really fall in a “healthy” category, it is all read food and it definitely falls in the special-occasion category. I really only make this 1 or 2 times a year (often as part of our New Years Day appetizer meal or birthday dinners), but every time it disappears in almost minutes.
Which is not surprising since it’s full of flavorful bacon, two or three cheeses, and onions all held together with mayonnaise – pretty much everything ooey and gooey.
And while you can simply cook this in a regular baking dish, using a round bread bowl is really the only way I serve it. Not only is it fun and delicious with the insides used as the scoopers, the crispy, cheesy crust when all the dip is gone is almost the best part! But just almost.
Recipe Ingredients
If you’ve got six simple ingredients and a loaf of bread, you can make this amazing dip.
- Cheese: This is best with a combo of parmesan cheese and a mixture of cheddar and jack cheese for the best flavor. The more flavor the better, so I always try to use a sharp cheddar. You can use all cheddar or all jack, as well, or experiment with other cheeses.
- Bacon: You want regular bacon that will cook down crisp, so avoid thick-cut bacon. Can you use real bacon bits (like Costco carries) in a pinch? Yes, though they are smaller and don’t provide the same texture, but they will work.
- Onion: I would never omit this as it adds great flavor and texture, but you can if you just can’t have onion.
- Mayonnaise: If you haven’t made your own mayonnaise in about 5 minutes before, do that before making this and you will find you won’t ever have to buy mayo again! Otherwise, find a good quality mayo to use.
- Garlic: Fresh adds a wonderful flavor, but you can also use garlic powder if you don’t have fresh.
- Bread: Technically you don’t have to use a bread bowl – you can simply mix and scrape the ingredients into a baking dish – but I would never make it any other way. All those crispy edges and end pieces…yum. If you plan, you can use a round loaf of homemade yeast artisan bread (what you see in the photos) or sourdough artisan bread – or buy a loaf if you can find one not already sliced.
How to Make Cheese Bacon Dip in a Bread Bowl
Here are a few helpful visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below.
Step 1: Cook bacon. You can chop it all up before cooking or cook and crumble after – it’s your choice.
Step 2: Prep bread. Cut a lengthwise slice from the top of a round loaf of bread.
Step 3: Remove inside of bread. Using a sharp, thin knife cut around the edge of inside the bread loaf and remove the center leaving a 1-inch thick shell. Cut up the inside bread into bite-size pieces and store in a covered container or baggie.
Step 4: Make filling. Combine all the filling ingredients in a small bowl and mix well. Spoon into the hollowed out bread shell and cover with the top piece. Set on a cookie sheet and bake for 1 hour until it’s heated and melty all the way through.
Make Ahead & Storage
There are two options to make this ahead:
- You can assemble the cheese mixture in the bread bowl completely 2-3 hours before baking and store, covered, in the refrigerator.
- You can make it the day before serving, BUT keep the cheese mixture separate from the bread shell, storing covered in the fridge and assembling right before baking.
Store any leftovers (if you have any!) in an airtight container or baggie in the fridge for 2-3 days. Reheat in a toaster oven or air fryer a couple minutes until toasted (best) or a minute in the microwave.
Biggest Tip: Once the cheesy bacon dip is gone, get out a sharp knife and slice up the coated bread shell into small pie-shaped pieces. They are SO crispy and good so make sure to pass them around!
I hope you enjoy this cheesy bacon dip as much as we do – if you make it, be sure to leave a rating and review so I know how you liked it!
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Cheesy Bacon Dip in a Bread Bowl (or not)
Equipment
- Sharp Knife
- small cookie sheet
Ingredients
- 1/2 pound bacon, about 8-10 thin slices (not thick cut)
- 2 cups shredded cheddar or jack cheese (8 ounces)
- 1 cup shredded parmesan cheese
- 1 cup mayonnaise -try this 5 minute homemade mayo
- 1 small onion, finely chopped
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 loaf of round bread- homemade or store bought (or use a baking dish)
Instructions
- Heat the oven to 350 degrees.
- Cook bacon until crisp. You can chop it all up before cooking or cook and crumble after – it's your choice. Drain and set aside.
- Prep bread loaf (if using): Cut a lengthwise slice from the top of the loaf of bread. Remove inside of bread using a sharp, thin knife to cut around the edge of inside the loaf and remove the center leaving a 1-inch thick shell. Cut up the bread you pulled out into bite-size pieces and store in a covered container or baggie. (Alternately, you can butter the inside of a small baking dish or pie plate.)
- Make the dip. Combine all the filling ingredients in a small bowl and mix well. Set the bread shell onto a small cookie sheet, spoon the filling into the shell and cover with the top piece. (If using a baking dish, spoon into the dish and cover with a piece of foil.)
- Bake for 1 hour until it's heated and melting all the way through. (The dip in a baking dish may take only 30-45 minutes to heat through, depending on the size of the dish, so start checking early.)
- To serve: Place the bread bowl on a cutting board. Remove the bread top and cut it into bite-size pieces, placing them around the bread bowl. Add the set aside bread pieces around the dip as well and serve as soon as possible. (If using a baking dish, serve with slices of bread and/or crackers.)
- TIP: Once the cheesy bacon dip is gone, get out a sharp knife and slice up the coated bread shell into small pie-shaped pieces. They are SO crispy and good so make sure to pass them around!
Notes
- You can assemble the cheese mixture in the bread bowl completely 2-3 hours before baking and store, covered, in the refrigerator.
- You can make it the day before serving, BUT keep the cheese mixture separate from the bread shell, storing covered in the fridge and assembling right before baking.
Nutrition
More Delicious Appetizer Recipes
- Maple Mustard Bacon Chicken Bites
- Simple Cheese Ball Recipe with Dried Tomatoes (5 Minutes, No Nuts)
- Easy 5 Ingredient Slow Cooker Taco Dip (or Instant Pot)
- Flavorful & Easy Curried Deviled Eggs
