Crockpot BLT Dip with Crispy Bacon and Cream Cheese Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality mayonnaise and full-fat cream cheese. The fat content helps the dip stay creamy and prevents separation. If the dip becomes too thick after sitting, stir in a splash of milk or water to loosen it.

Keep the Crockpot on the WARM setting during serving, but check occasionally to ensure the dip does not dry out. Stir before serving to redistribute the melted cheese and any toppings.

To make the dip even more flavorful, consider adding a pinch of smoked paprika or a dash of hot sauce, though the video does not include these. For a smoother texture, puree the dip in a blender before serving, but this will change the chunky consistency.

If you prefer a spicier dip, add finely diced jalapeños. Always serve the dip with sturdy dippers like toasted sourdough rounds or thick crackers that can hold up to the thick, creamy texture.

Variations

• Spicy BLT Dip: Add 1/2 teaspoon of crushed red pepper flakes or a minced jalapeño to the Crockpot with the other ingredients. This adds a gentle heat that complements the smoky bacon and creamy cheese.
• Smoked Gouda Twist: Replace half of the white cheddar with smoked gouda for a deeper, smokier flavor. The gouda melts beautifully and pairs well with the bacon and sun-dried tomatoes.
• Herb-Infused Dip: Stir in 1 tablespoon of chopped fresh chives or parsley just before serving. This adds a fresh, herbal note that brightens the rich dip.
• Chipotle Bacon Dip: Add 1 to 2 teaspoons of chopped chipotle peppers in adobo sauce to the mixture before cooking. This gives the dip a smoky, spicy kick that is perfect for a crowd.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Remove the romaine topping before storing.

Freezer

This dip is not ideal for freezing, as the dairy-based sauce can separate upon thawing.

Reheat

Reheat the dip in a saucepan over low heat, stirring frequently, or in the microwave in 30-second intervals.

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to restore creaminess. The romaine topping will wilt, so remove it before storing and add fresh lettuce when reheating.

The dip can be assembled up to 24 hours in advance. Cook the bacon, dice the tomatoes and scallions, and combine all ingredients in the Crockpot insert. Cover and refrigerate. When ready to cook, place the insert in the slow cooker and cook on low for 90 minutes, or until hot and bubbly. You may need to add 15 to 20 minutes to the cooking time if starting from cold.

Serving ideas

Serve the dip directly from the Crockpot to keep it warm throughout your gathering. Provide a spoon or spatula for scooping, and place a stack of toasted sourdough rounds and crackers nearby.

The dip is best enjoyed within an hour of adding the romaine topping, as the lettuce will start to wilt. For a prettier presentation, garnish with extra scallion greens or a sprinkle of black pepper.

This dip pairs well with crisp vegetables like celery sticks, carrot sticks, or cucumber slices for a lighter option. It also works as a spread for sliders or as a topping for baked potatoes.

For a heartier appetizer, serve with warm pretzel bites or garlic bread. The dip is rich and filling, so a little goes a long way; plan for about 1/4 cup per person as an appetizer.

Frequently asked questions

Recipe card

Crockpot BLT Dip with Crispy Bacon and Cream Cheese

Prep 5 minCook 1 h 30 minTotal 1 h 35 minServes 12

Ingredients

• 2 cups crispy chopped applewood bacon
• 16 oz cream cheese, softened
• 1 cup mayonnaise
• 2 cups shredded white cheddar cheese
• 1 cup diced Roma and sun-dried tomatoes
• 1/2 cup chopped scallions
• Shredded crisp romaine lettuce, for topping, to taste
• Extra crispy bacon bits, for topping, to taste
• Toasted sourdough rounds and crackers, for serving

Instructions

1. Cook the bacon until very crispy, then drain on paper towels and chop into small pieces. Soften the cream cheese at room temperature for about 30 minutes, or microwave in 15-second increments until spreadable. Dice the Roma and sun-dried tomatoes into small, even pieces. Chop the scallions, separating the white and light green parts from the darker green tops if desired.
2. Place the chopped bacon, softened cream cheese, mayonnaise, shredded white cheddar, diced tomatoes, and scallions into the ceramic Crockpot insert. Use a spoon or spatula to gently stir the ingredients together, breaking up the cream cheese into smaller chunks. It does not need to be perfectly smooth at this point; the slow cooker will do the work.
3. Cover the Crockpot and set it to LOW. Cook for 90 minutes, stirring once or twice if possible, until the dip is bubbling around the edges and the cream cheese is fully melted and creamy. The dip should be hot throughout and have a smooth, spoonable consistency. If the dip looks too thick, stir well; it will thin slightly as it continues to cook.
4. After 90 minutes, remove the lid and give the dip a thorough stir. It should be thick but spoonable, with the cheese fully incorporated. If it is too thick, stir in a tablespoon of milk or water, though the video does not call for this. If it is too thin, cook uncovered for an additional 10 to 15 minutes to allow some moisture to evaporate.
5. Just before serving, top the hot dip with shredded crisp romaine lettuce and extra crispy bacon bits. The lettuce should be added right at the end so it stays crisp and fresh. The bacon bits add an extra layer of smoky crunch. Serve the dip directly from the warm ceramic Crockpot to keep it hot.
6. Serve the dip straight from the Crockpot with toasted sourdough rounds and crackers for dipping. Keep the slow cooker on the WARM setting during serving so the dip stays hot and melty. Scoop the dip with a spoon or spatula, making sure to get some of the toppings in each serving. The dip is best enjoyed within an hour of topping.

Contains: milk, eggs, gluten

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

6 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.