Tomato & Bacon Cream Cheese Dip is an easy appetizer that will be an instant crowd-pleaser! Sautéed tomatoes, crispy bacon, and a creamy base - you won't be able to stop eating it!
Ok so we covered cookie week last week - now we are onto appetizer week this week! Tomato & Bacon Cream Cheese Dip is going to be the ultimate crowd-pleaser this holiday season!
I love a good app. I like to have a couple of my favorites on rotation always. For those times you have guests over to the house, to bring to a holiday party, or even just to enjoy in the comfort of your own home. You always need a good appetizer that checks all the boxes!
- Easy - check!
- Delicious - check!
- Enjoyed by all - check!
Ingredients Needed
- 1 Pound Bacon - sliced into bits
- 10 Ounces Cherry Tomatoes - halved
- 8 Ounces Cream Cheese
- 1 Cup Sour Cream
- 4 Green Onions
- 1 Teaspoon Salt
- 1 ½ Teaspoons White Pepper
How to Make
- STEP 1: Start by frying up your bacon. I talked about this before (pro tip in my Slow Cooker Green Beans recipe) but I like to take kitchen shears and cut up my bacon straight into a skillet instead of using a knife to slice. It's quicker, easier, and less messy.
- STEP 2: Fry up a pound of bacon. While that is cooking, slice your pint of cherry tomatoes in half and your green onions.
- STEP 3: Once the bacon is finished, place it on a plate lined with paper towels and drain. Pour out 75% of the bacon grease (keep it in a mason jar in your fridge if you are southern 😉 ) and place in halved cherry tomatoes in the skillet.
- STEP 4: Sauté the tomatoes for about 10 minutes until soft and starting to caramelize.
- STEP 5: While the tomatoes are cooking, place the cream cheese and sour cream in a bowl and mix until well combined. I find it best for the cream cheese to be room temp and to use a hand mixer for everything to mix well and not have chunks of cream cheese.
- STEP 6: Add in your sautéed tomatoes, crispy bacon, sliced green onions, salt, and white pepper. The white pepper is the secret ingredient to send this over the top!
- STEP 7: Mix until everything is combined and you are done!
You can eat this right away warm or place it in the fridge until you need it enjoy it cold. It can keep in the fridge for up to 3 days if you need to make it in advance.
My favorite and go-to for most cheese-based dips is Carr's Water Crackers. They are BY FAR the best brand and during the holidays you can find a HUGE box of them for next to nothing at Costco.
- Any type of your fav cracker will work though
- or some fresh veggies like carrot or celery sticks. Snap peas would even be so yummy!
- Basically, anything that is scoopable. 🙂
Recipe
Tomato & Bacon Cheese Dip
- Total Time: 35 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Tomato & Bacon Cheese Dip is an easy appetizer that will be an instant crowd-pleaser! Sautéed tomatoes, crispy bacon, and a creamy base - you won't be able to stop eating it!
Ingredients
- 1 Pound Bacon - sliced into bits
- 10 Ounces Cherry Tomatoes - halved
- 8 Ounces Cream Cheese
- 1 Cup Sour Cream
- 4 Green Onions
- 1 Teaspoon Salt
- 1 ½ Teaspoons White Pepper
Instructions
- Set cream cheese out to come to room temp as you begin to prep.
- Slice 1 pound of bacon into small bits and add to a skillet. Turn on medium heat and cook until crispy.
- Drain on a plate lined with a paper towel and discard of grease.
- Slice cherry tomatoes in half and add to the same skillet on medium heat, using the remaining oil left in the skillet.
- Saute for 10 minutes. Using your spoon, smash the tomatoes as they begin to soften. Continue to sauté until blistered and starting to caramelize.
- While your bacon and tomatoes are cooking, add the remaining ingredients to a large bowl. If your cream cheese isn't to room temp yet, you can place it in the microwave for a couple of seconds to soften so that it will mix evenly with the sour cream - leaving no chunks.
- Add your bacon and tomatoes to the cream cheese mixture and stir until everything is well incorporated.
- Place in a dip bowl and serve with fresh-cut veggies or water crackers.
Notes
- This dip can be enjoyed hot or cold. If prepping early, cover with plastic wrap and keep in the fridge until needed. Leftovers can be kept for up to 3 days covered in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 389
- Sugar: 2.8 g
- Sodium: 477.3 mg
- Fat: 35.8 g
- Carbohydrates: 5.8 g
- Fiber: 0.5 g
- Protein: 11.1 g
- Cholesterol: 75.2 mg
