Cheesy Baked Dip + VIDEO

Published On Jan 14, 2011
Updated on Nov 27, 2018
Cheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and Tasty

Cheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and TastyIf you’re here, my guess is you’ve probably seen this recipe pinned on Pinterest? It is my #1 most viewed recipe of all of the 700+ recipes on Tried and Tasty. I’m so happy you are here and even more happy you want to try this recipe! This is the perfect party dip! It’s so good and super easy. Best part about it is you can eat the bowl :) The flavors blended wonderfully together and was yummy paired with bread cubes (from the inside), or what I used was a french baguette thinly sliced and that was great too. For the chopped bacon, I just used bacon bits that I had on hand from Costco (actually, I think they are called “real bacon pieces”). Stick around, if you like this recipe I’m sure you’ll find others you’ll love as well!

I’ve found that this is perfect for any holiday or party: New Years Eve, Super Bowl Sunday, 4th of July, Thanksgiving, Christmas and anything in between. Because it’s an hour in the oven you’ll want to be sure you plan ahead – but my suggestion is to have it hot out of the oven as soon as you’re ready to eat it. It’s best when it’s super fresh! Want to make it ahead of time? You can mix up the filling and hollow out your bread the day before. Add the filling an hour before you’re ready to serve! Happy dip eating :)

Cheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and Tasty

Even though this photo brought you here, I wanted to update the photos as this was one of my early recipes. Enjoy the same recipe, only with updated photos as of November 2015!

Cheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and TastyCheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and TastyCheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and TastyCheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and TastyCheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and TastyCheesy Baked Dip // Come see why this is the #1 most viewed recipe on Tried and Tasty! Perfect for any holiday, feeds a crowd - loaded with cheese, ham & bacon (but can easily be made vegetarian!). You don't want to miss this delicious appetizer! | Tried and Tasty

Items used in this post:

Cheesy Baked Dip

Course: Appetizer
Cuisine: American
Keyword: Cheesy Baked Dip
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 20
Calories: 212 kcal
Author: Yvonne

This Cheesy Baked Dip is perfect for any occasion, but especially great for parties. Your guest will be raving and begging for the recipe, when they do.. send them here :) So easy and very delicious! Enjoy!

Print

Ingredients

  • 8 oz. sour cream
  • 8 oz. cream cheese
  • 16 oz. cheddar cheese grated (sharp or mild)
  • 4 oz. chopped green chilies
  • Green onion suit your own taste
  • 1 c. chopped ham
  • 1/2 pound chopped cooked bacon
  • 1 round bread loaf hollowed out *a pre-baked loaf you'll find in the bakery. I used a sourdough loaf.

Instructions

  1. Mix first seven ingredients together and put into the hollowed out bread loaf.

  2. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Recipe Video

Recipe Notes

You may read the recipe and not believe your eyes, but YES you will bake it for 60 minutes and it will be just fine! Trust me, worked perfect for me!
The chopped ham is already pre-packaged that way. It’s usually in the meat/freezer section with regular hams. It is pre-cooked. Or.. if you can’t find it, chopping up a pre-cooked ham would work too – but try finding the chopped for you already first. If you can’t hunt it down see if a store employee can help!

Adapted from KSL

Nutrition Facts
Cheesy Baked Dip
Amount Per Serving
Calories 212 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 56mg 19%
Sodium 416mg 17%
Potassium 86mg 2%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 10g 20%
Vitamin A 9.2%
Vitamin C 0.8%
Calcium 18.9%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.
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81 comments about “Cheesy Baked Dip + VIDEO

  1. Louise

    I made this today for a birthday and EVERYONE wanted to know where I found this recipe! I made little alterations and added jalapenos since a few of my family members love spicy foods. I also added bacon and chicken instead of ham and substituted fat-free versions of everything I could find! I’ll definitely have to look up more recipes from you, I have a party Saturday & need something to bring!

    1. Yvonne

      Depending on the size of your loaf, if you use the same size bread I have – it wouldn’t fit in a toaster oven.. and I would guess that you’d want to decrease the cooking time by just a bit because it would heat a lot fast in such a small space! Happy potluck!!

  2. Cecilia W.

    Can your cheezy bread dip be served at room temperature, going to a potluck party and it will sit in the shade for 2 hrs. before it gets eatin, will it b safe toeat or not, plz respond.

    1. Yvonne

      I’m not 100% certain, but if I had to guess I’d say you will probably be OK for two hours, I don’t know about much longer though. Hope that helps!

    1. Yvonne

      How do I serve the dip? You can break off pieces of the bread if you like – preference of the person serving it! We love it on the bread innerds that come from the bowl & crackers too :)

  3. Beth Walters

    This is a fantastic recipe. Since I have a bad habit of never following a recipe exactly, I changed it a bit…omitted the ham and used about 3/4 of a pound of bacon and added a can of chopped artichoke hearts (the water packed kind) and some roasted red peppers. My husband doesn’t like green onion, so I tossed in some onion flakes instead and used a combination of sharp cheddar and pepper jack cheeses. Tossed it in a sourdough loaf and an hour later was transported to heaven.
    I made it as an appetizer to take to a friends house and it was so good, the 5 of us ate the entire thing and were so full we couldn’t eat dinner. We put off eating dinner for an hour and still weren’t able to do the meal justice. LOL!
    Thanks for sharing!

    1. Yvonne

      Awesome! I love your comment so much!!! The best part was ‘I have a bad habit of never following a recipe exactly’! That’s part of the excitement of cooking!!! Thanks for sharing your alterations, I’m so happy you enjoyed this so much :)

    1. Yvonne

      I personally wouldn’t recommend it, because I think it’s best fresh – but you are certainly welcome to try if you like!

  4. Lisa

    Sudden emergency! I could only find 2 smaller sourdough loaves instead of 1 larger. Do they still bake at 350 for 60 minutes? Hoping to hear soon since tomorrow is Thanksgiving and it’s my appetizer :/

    1. Yvonne

      You caught me just in the nick of time before heading out of town! Try 30-45 minutes and check them, the smaller loaves shouldn’t need to cook as long as the larger loaf! Good luck – that’s a fantastic appetizer!

  5. Linda

    I work retail, so I will be working Black Friday. We usually bring “stuff” in to eat for lunch because it’s to hard to get to the restaurants and back because of the traffic. Do you think this could be noshed on for a few hours after baking it? Like three, four or five hours on the table?
    Thanks!

    1. Yvonne

      You know, I honestly would try to bake it as quickly after you put it together as possible. At the most I would probably say a day ahead is the earliest I would do it.

  6. Laurie

    1st place in Dip Contest at work today! Everything is better with BACON! I actually added about a TBSP of bacon grease to the dip and then basted the outside of the bread bowl with it too. Mmmm, good. I substituted jarred dried beef slices, cut into little squares for the ham. Thanks for another hit, Yvonne!

    1. Yvonne

      WAHOO!! That’s awesome! I’m so happy you won – thanks for coming back to tell me! I like your alterations too, I’ll have to give them a try. Love sharing recipes with you Laurie!

  7. Lindsay

    I cut all the ingredients by 1/2 and used an oven serving bowl instead of bread. It was very gritty (texture) and not good at all. I even tried adding velveeta to make it creamier but still didn’t help

    1. Yvonne

      Oh no! I’m sorry to hear that :( Wish so much success, I wonder what it could have been… I’d love to trouble shoot the recipe with you if I can. You used all of the ingredients listed exactly? Since you used a serving bowl instead of bread, what was your cooking method? Hope I can help!

      1. Lindsay

        I followed the cooking instructions above. Maybe the word gritty isn’t the right term. More like chalky. I thought it might have been the sour cream or sharp cheddar which is why I added the velveeta.

  8. Rita

    OK…I just made this. I actually made two. The first one was a test b/c I didn’t think it needed to bake for an hour. Except for the bread being a bit darker, it was perfect. For the second one I’m covering the bread in a piece of foil until the last 15-20 minutes in the oven. Serving with the bread dpieces and pita chips…DELICIOUS!

    1. Yvonne

      Yay! I’m so happy!! The hour long baking throws EVERYONE off!!! But it WORKS! I’m so glad you made this, and I’m even more happy that you took the time to tell me how it turned out. Happy baking to you Rita :)

  9. Donna

    My sister made this dip for Christmas and I could have eaten the whole thing by myself. I preferred it on crackers but it was absolutely amazing. I will definitely be making it for my next party.

  10. Kristine

    I just made your dip and it’s so good. I used a sourdough round loaf and after I cut the top out I sliced it into wedges and toasted them with some olive oil & salt to serve with it. I also used jalepenos because we like spicey here and I also added a half packet of powdered Ranch Dressing. Yum :)

    1. Yvonne

      Thank you for taking the time to let me know – I’m so glad you liked it! Yay – it’s a goody for sure! I love that you toasted the bread pieces, that’s an excellent idea and I love a good kick every now and again, I’ll have to try the jalapenos next time.

    1. Yvonne

      It is a pre-cooked sourdough loaf you can find in almost any bakery. Typically it will be found with the other artisan breads.

    1. Kitty

      The Pintrest link is working now. Thanks again for the great recipe! :)
      I plan on making this for my husband’s next workplace get together. I am thinking maybe two; one with your original recipe, and one with shrimp and/or crab. Yum!

      1. Yvonne

        Yay! I’m glad you were able to get the Pinterest link to work! I LOVE shrimp AND crab – so your variation sounds delightful, maybe I will have to make that one too!

  11. Lori

    Made it last night for friends and it was excellent. I could not fit all of the dip in the bread, so I baked the rest in a casserole dish. It came out great baked in the casserole dish too. I used 4 green onions and I thought that was a good amount. I also used light sour cream and could not taste a difference. Thank you for the great recipe!!

    1. Yvonne

      I am so happy you stopped by to take the time to let me know!! Yay for yummy dips! Four green onion seems like a great amount. You’ll have to check out some of my other great recipes, there’s lots to see here :)

  12. Anita

    I have one that little gags at the taste of sour cream. I, however, would love to try this recipe. Does anyone know of anything I can substitute the sour cream with, maybe ranch?

    1. Yvonne

      I would try substituting the sour cream for Greek yogurt – I am almost sure that will be the perfect substitution for you!!

    1. Yvonne

      YAY!! I’m sooo glad! Thanks for coming back and letting me know. I love that you tried it and liked it. Stick around, there’s plenty of great recipes here for sure :)

  13. Lauren

    I love your site. I just found it and I love it!! Also, might I say that the design is extremely inviting. Aside, from that, I just stumbled upon this dip. I also don’t understand the chopped ham lol. Should I make a ham, use chopped ham lunchmeat, or buy one of those precooked hams that just need to be cut up? Confused lol Thanks so much! :) Lauren

    1. Yvonne

      Ohmygosh, thank you so much! I love that you love it (hee hee!) Compliments on the design go to my husband, he was a lot of the genius behind that – with some of my input of course. I’m so happy the dip brought you here. That’s my #1 post! Ok. So the chopped ham is already pre-packaged that way. It’s usually in the meat/freezer section with regular hams. It is pre-cooked. Or.. if you can’t find it, chopping up a pre-cooked ham would work too – but try finding the chopped for you already first. If you can’t hunt it down see if a store employee can help! Good luck!

  14. Patrisha

    this looks awesome! I want to make it wth ingredients on hand so since I don’t have any ham today I am going substitute wth artichoke hearts. I love warm artichoke dip but don’t care for the spinach. bacon sounds awesome!! I have spent hrs today looking for the right recipe for the . combination of ingredients that I have in the house. this is exactly what I am looking for! thank you so much!

    1. Yvonne

      I’m all about adapting recipes with ingredients that I have on hand! I’m so glad you found this recipe that you were looking for – I know that feeling too :) Good luck and I’m sure it will turn out great!

    1. Yvonne

      Yes! I’m so sorry I haven’t responded before now. I’ve updated the recipe to specify that the bacon will need to be cooked prior to putting it in :) Thanks for stopping by – enjoy!!

  15. kathy

    Do you fry the bacon? I am not interested in bacon bits. And the bread doesn’t look round… will sourgough work?

    1. Yvonne

      Yes! You will want to cook the bacon first before adding it. I’ve updated the recipe to clarify so it’s not so confusing. Sorry it has taken me so long to get back with you. The loaf I used was more oval shaped, any shape of loaf will do just fine and sourdough would be great as well! I hope you try it and love it as much as I do :) Thanks for stopping by!

  16. Kelly

    I wanted to know how you can make a copy of the cheesy baked dip? It sounds wonderful,i wanted to make it this weekend for a party..I dont want to write it all down by hand.. Thank you for getting back with me

    1. Yvonne

      It appears that the “print” button went missing momentarily, I’ve added it back on. Sorry I wasn’t able to get back with you sooner! I hope you were able to make it and I hope even more that you loved it as much as I do :)

        1. Yvonne

          Oh dang it – you know what? It’s because my older recipes haven’t been updated with my new recipe card. It’s something that I am working on, but it will take me some time. I apologize for the inconvenience and hope to have them all updated as quickly as possible.

          1. b2lawrence

            Right click – copy – highlight the text you want – go to your word editing program or clip board – paste then print from there.

        1. Yvonne

          I know it seems crazy, and I know it seems like a long time – but it turns out absolutely perfect in 60 minutes. Give it a shot :)

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