Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an oven-safe skillet to prevent sticking.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use an electric mixer or a sturdy whisk to blend these ingredients until they are smooth and well incorporated, creating a luxuriously creamy base.2 (8-ounce) packages cream cheese, softened, 1 cup mayonnaise, 1/2 cup sour cream
- Stir in the finely chopped green onions and minced garlic into the cream cheese mixture. Ensure these aromatics are evenly distributed throughout the base for a burst of fresh flavor in every bite.1/4 cup green onions, finely chopped (white and green parts), 2 cloves garlic, minced
- Fold in 1 1/2 cups of the shredded cheddar cheese and all of the crumbled cooked bacon into the creamy mixture. Gently stir until everything is just combined. Reserve the remaining 1/2 cup of cheddar cheese for topping.2 cups shredded cheddar cheese, 1 cup crumbled cooked bacon
- Spoon the mixture evenly into the prepared pie plate or skillet, spreading it out to create a smooth surface.
- Sprinkle the reserved 1/2 cup of shredded cheddar cheese evenly over the top of the dip.2 cups shredded cheddar cheese
- Place the pie plate or skillet in the preheated oven. Bake for 20-25 minutes, or until the dip is heated through, bubbly around the edges, and the cheese on top is melted and lightly golden brown.
- Once baked, carefully remove the dip from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the dip to set slightly, making it perfect for dipping. Serve hot with your favorite dippers.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven for 10-15 minutes or in the microwave.