I learned this Cheesy Sausage & Bacon Baked Dip on a chilly game night and it instantly became the “first bowl-empty” appetizer. It’s creamy, smoky, and ridiculously easy: browned sausage and crisp bacon folded into cream cheese, cheddar, sour cream and green onions, then baked until bubbly. If you enjoy hearty party dips (think sweet-and-savory cousins like the Caramel Apple Cheesecake Dip for dessert spreads), this one earns a permanent spot on the snack table.
What makes this recipe special
This dip checks a lot of boxes: fast, crowd-pleasing, and full of comforting, umami-packed flavors. It’s an ideal choice for watch parties, potlucks, holiday appetizer spreads, or a simple weekend treat when you want something indulgent without fuss.
“The perfect balance of smoky bacon and cheesy richness—gone in minutes every time.” — a repeat guest after my last football Sunday
Aside from flavor, it’s forgiving. You can scale it up, swap cheeses, or make it ahead and reheat without losing much texture.
The cooking process explained
Quick overview so you know what to expect:
- Brown and drain the sausage to remove excess fat.
- Crisp and crumble the bacon (or use pre-cooked bacon).
- Mix the warm meats with softened cream cheese, sour cream, cheddar, green onions, and seasonings.
- Spread into a baking dish and bake until hot and bubbling (about 20–25 minutes).
- Serve immediately with chips or bread.
This is a stovetop-to-oven recipe that takes about 10–15 minutes of active prep and 20–25 minutes in the oven.
Key ingredients
- 1 pound sausage (mild, spicy, or breakfast-style — use your favorite)
- 1/2 pound bacon, cooked and crumbled
- 8 ounces cream cheese, softened (room temperature for easier mixing)
- 1 cup shredded cheddar cheese (sharp cheddar gives more bite)
- 1 cup sour cream (full fat for creaminess; Greek yogurt can substitute)
- 1/4 cup green onions, chopped (scallions)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Notes and swaps:
- Turkey sausage or plant-based sausage can be used to reduce fat or for a vegetarian-adjacent option.
- For a richer dip, mix in 1/2 cup extra cheddar or a handful of Monterey Jack.
- If you want a vegetable component on the side, consider a warm gratin like Cheesy Root Vegetable Gratin as a contrasting side.
Directions to follow
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium. Add the sausage and cook, breaking up with a spoon, until browned and cooked through (about 6–8 minutes). Drain any excess fat from the pan.
- Cook the bacon until crisp, then chop or crumble and set aside. (You can use store-bought cooked bacon to save time.)
- In a large mixing bowl, combine the warm cooked sausage, crumbled bacon, softened cream cheese, shredded cheddar, sour cream, chopped green onions, garlic powder, and black pepper. Stir until everything is evenly combined and the cream cheese is smooth.
- Transfer the mixture into a shallow baking dish (an 8×8-inch or similar works well), smoothing the top.
- Bake for 20–25 minutes, until the dip is hot and bubbling and the edges are lightly golden.
- Let the dip rest 3–5 minutes, then serve warm with tortilla chips, sliced baguette, crackers, or vegetable sticks.
Short, clear actions keep this recipe fast and approachable. If your cream cheese is still cold, warm the combined mixture for a minute in the microwave to help it blend.
How to plate and pair
Best ways to enjoy:
- Serve in the baking dish for a rustic presentation, or spoon into a warmed ceramic bowl.
- Garnish with extra chopped green onions, a sprinkle of paprika, or a few crumbles of cooked bacon.
- Pair with sturdy tortilla chips, toasted baguette slices, pretzel chips, or even roasted potato wedges.
- For a heartier spread, add sides like pickled veggies or a crunchy slaw; or serve alongside mashed or roasted sides such as Cheesy Smashed Potatoes to turn this into a comfort-food station.
Think texture contrasts: crisp chips + creamy dip + bright green onions = addictive bites.
How to store & freeze
- Refrigerating: Cool the dip to room temperature (but no longer than 2 hours at room temp), then transfer to an airtight container. Store in the refrigerator for 3–4 days.
- Freezing: Place cooled dip in a freezer-safe container and freeze up to 2 months. Texture may change slightly (creamier cheeses can separate a bit), but it reheats well.
- Thawing & reheating: Thaw in the refrigerator overnight. Reheat in a 350°F oven for 15–20 minutes until hot throughout, or microwave in 30–45 second bursts, stirring between, until it reaches 165°F. Always reheat to 165°F to ensure safety.
- Food safety: Discard leftovers left out at room temperature for more than 2 hours (1 hour if above 90°F).
Pro chef tips
- Soften the cream cheese before mixing: Leave it on the counter 30–60 minutes or microwave in 10-second intervals to avoid lumps.
- Drain the sausage well: Less grease means a silkier dip and less splatter in the oven.
- Crisp bacon separately: Adding fully crisp bacon preserves texture; stirring it into the warm mixture will keep it slightly crunchy.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can affect melt quality.
- Baking dish: A shallow dish gives more surface area for bubbling and a nice browned edge.
- Make-ahead: Assemble the mixture in the dish, cover, refrigerate up to 24 hours, then bake straight from the fridge (add a few extra minutes to baking time).
Flavor swaps
- Spicy kick: Use spicy sausage, add 1–2 minced jalapeños, or scatter pickled jalapeños on top.
- Different cheeses: Swap half the cheddar for pepper jack, smoked gouda, or Gruyère for a deeper flavor.
- Vegetable boost: Fold in a cup of roasted bell peppers or sautéed mushrooms.
- Lighter version: Substitute low-fat cream cheese and Greek yogurt for sour cream; use turkey sausage.
- Crowd-sized: Double the ingredients and bake in a 9×13-inch dish; increase baking time to 30–35 minutes.
Your questions answered
Q: How long does this take from start to finish?
A: About 35–45 minutes total: 10–15 minutes active prep and 20–25 minutes baking.
Q: Can I make this ahead for a party?
A: Yes—assemble the dip in your baking dish, cover, and refrigerate up to 24 hours. Bake right before serving. This prevents last-minute prep.
Q: Is it safe to freeze?
A: Yes. Freeze for up to 2 months. Thaw overnight and reheat to 165°F. Expect a slight textural change but the flavor remains great.
Q: Can I make this vegetarian?
A: Use a plant-based sausage and a vegetarian bacon alternative or smoked tempeh crumble. You may want to add smoked paprika to mimic bacon’s smoky flavor.
Q: What’s the best way to reheat without drying it out?
A: Cover with foil and reheat in a 350°F oven until warm (15–20 minutes). For microwaves, reheat in short bursts and stir between to maintain creaminess.
Conclusion
If you’re looking to up your appetizer game with something reliably satisfying, try this Cheesy Sausage & Bacon Baked Dip for your next gathering. For a spicy, slightly different take and presentation ideas, check out Spicy Sausage Dip with Bacon & Cheese (Made with Hatfield Meats).
Cheesy Sausage & Bacon Baked Dip
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium. Add the sausage and cook, breaking up with a spoon, until browned and cooked through (about 6–8 minutes). Drain any excess fat from the pan.
- Cook the bacon until crisp, then chop or crumble and set aside.
- In a large mixing bowl, combine the warm cooked sausage, crumbled bacon, softened cream cheese, shredded cheddar, sour cream, chopped green onions, garlic powder, and black pepper. Stir until everything is evenly combined and the cream cheese is smooth.
- Transfer the mixture into a shallow baking dish, smoothing the top.
- Bake for 20–25 minutes, until the dip is hot and bubbling and the edges are lightly golden.
- Let the dip rest 3–5 minutes, then serve warm with chips or bread.