Bacon Cheese Dip

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This delicious jalapeño, bacon, cheese dip is great for any Superbowl party! It is great with bread and chips! Or, if you don't need a dip, try spreading this on a long loaf of bread and baking it in the oven! Should make a pretty tasty spicy, bacon cheesy bread!

This dip is pretty thick, so plan for that! No dainty, fragile chips here!

PS: there is bread in the picture because this was supposed to be fondue, but it was not fondue-y enough.

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Step 1: Ingredients

Time to gather everything! For this recipe, you really just want to get everything ready first, and then it is really quick to make it. Measure, cut, and bake first.

You also need something to eat with it. I had sourdough bread. I cut it into cubes, but it might have been nice with like bread sticks. Easier to dip in this dip.


  • 2 tbs Flour
  • 2 tbs Butter
  • about 1 tsp Chili powder (optional)


  • 1 lb of Cheese (I used 1/2 lb of Cheddar and 1/2 lb of Pepper Jack - cheeses are going to react differently to being melted, so I cannot guarantee results) cube or shred this
  • 1 tbs jalapeños - use more for a spicier dip
  • 6 Strips of Bacon, cooked and crumbled (use as many as you want)


Step 2: Starting With the Roux

So I didn't know what a Roux was before I started, but Jessyratfink let me know about them and I knew I needed to start with this. It is a thickening agent used for lots of sauces.

To start you need to melt the butter on medium heat. As it melts, sprinkle in some chili powder. I didn't actually measure it, but you can. Once it is all melted, pour in your flour followed by your liquid/milk. Once it is all mixed you are ready to move on.

Step 3: Mix and Melt

I started by throwing in a little bit of cheese at a time. I got impatient so I turned up the heat a little and just kept throwing cheese in. Do whatever works for you as long as it all melts. I suggest you never walk away or stop stirring, don't let it burn. Lastly, throw in the bacon and jalapeno.

Serve it and enjoy!

Step 4: Does It Keep?

Sort of. Does not keep to same consistency.

I suggest you eat it right away.

The first photo shows what happens when it just cools down. It gets kind of clumpy after a while. The second image shows how it was after it sat in the fridge for 2 days and then I took it out and reheated it. The oil started to separate a little and it got really stretchy. I haven't tried, but I think if you have leftovers like this you should heat it up, spread it on some bread (like a cut in half long loaf of bread) then bake it. A nice baked cheesy bread!

Someone try this and tell me how it is! You could probably do that with this in the beginning if you don't want dip too!

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    20 Discussions


    4 years ago

    Making right now:)

    Penolopy Bulnickjack0105

    Reply 5 years ago on Step 3

    That's pretty much how we were eating it :) We used the bread, but it was always mostly cheese dip :D


    5 years ago

    if you add a bit of cheese powder and milk when you are making it it will return to it's original consistency when reheated


    5 years ago on Introduction

    It's been a long, LONG time since I made a 'from scratch' cheese sauce, but I'm pretty sure that in order to reheat it you must do it slowly, beating it the whole time & gradually adding just a bit of milk or cream as it heats up.

    I'll have to make this soon.....and test my 'memory' as to the reheat process.

    This recipe sounds perfectly yummy!!!! =)

    1 reply

    5 years ago on Introduction

    In our countries we have to do a 'mission' (invented by the others) if we lose our piece of bread in the cheese. I remember I had to wash the car of a perfect stranger in the street, once. In underwear!

    1 reply

    5 years ago on Introduction

    I'll betcha that if you diced up the leftover and threw it in some cornbread batter, you'd have some awesome cornbread. :D

    1 reply