Savory Maple Bourbon Bacon Dip with Cheddar

If You Love Bacon, You’re in for a Treat

Listen, there are a lot of party dips out there. Some good, some meh, and then—there’s this Savory Maple Bourbon Bacon Dip with Cheddar. The first time I brought it to game night, my index card recipe got covered in bacon grease (and, uh, maybe a little bourbon too). I knew it was a keeper right then and there because even my neighbor Jerry, who claims he doesn’t like dips, pretty much inhaled half the bowl. The only downside? Your kitchen might be a little sticky and smell like heaven. I once made this while chasing my dog, and the mix of chaos and maple bacon was…well, honestly, very on brand for me.

Why You’ll Love This

I make this whenever I want people to think I’ve spent hours in the kitchen (even if I absolutely haven’t). My family goes nuts for it—my sister said she’d eat it for breakfast if I let her. The mix of smoky bacon with that maple sweetness and the bourbon warmth is, I don’t know, like a warm sweater for your tastebuds. Okay, that was a weird metaphor, but you get me. It’s one of those recipes that works at Sunday brunch or midnight snacks (no judgment). The only thing slightly annoying is the sticky maple cleanup—but honestly, it’s minor compared to the empty bowl you’ll have at the end.

Here’s What You’ll Need

• 8 slices thick-cut bacon (if you only have regular, just use a couple more—thick is a little better, but let’s not get precious)
• 2 cups shredded sharp cheddar cheese (Brand X is my go-to, but really, I’ve used everything from fancy blocks to pre-shredded in desperation)
• 1/2 cup real maple syrup (never the fake stuff, unless you’re really in a pinch—I’ve tried honey once, and it’s not quite the same but works if you must)
• 2–3 tablespoons good bourbon (confession: I’ve doubled it before, results were…enthusiastic)
• 1 brick (8 oz) cream cheese, room temp
• 1/2 cup sour cream (full fat—not the time to skimp)
• 2 green onions, sliced (or chives if you want to be fancy)
• 1/4 teaspoon smoked paprika (regular works, but the smoky stuff? Next level)
• Pepper to taste

Optional subs: I’ve swapped in grated Monterey Jack, though it loses a bit of that sharp cheddar punch. My grandma insists on a little garlic powder but, honestly, sometimes I forget and it’s still awesome.

How To Throw It All Together

1. First, cook the bacon. I chop it before frying (so much easier); medium heat until it’s crispy but not burnt. Pour off most of the fat, but leave a smidge for flavor. Don’t drain on paper towels right away or you’ll miss all those little flavor bits. Honestly, this part always takes longer than I think—maybe that’s just me.
2. Remove about a handful of bacon pieces to save for topping (try not eating them all). Toss the rest straight into a big mixing bowl.
3. Add the cream cheese and sour cream. I warm mine in the microwave for 10 secs so they mix better. Stir until combined. Looks weird at first—don’t worry, it’ll look gross but turns out delicious.
4. Pour in maple syrup and bourbon. Go a bit heavy on the bourbon if you want to be fun, but maybe not too much if kids (or, well, Jerry) are around.
5. Mix in almost all the cheddar (save a handful for topping), smoked paprika, pepper, and half the green onions. Give it a good mix, taste it—this is where I sneak a spoonful because who’s going to know?
6. Scrape into a small baking dish. Scatter with the reserved bacon and cheese on top for that glorious crust. Bake at 350°F (or, what’s that, about 175°C) until bubbling—usually 20-25 minutes. Sometimes it refuses to brown on top, so I broil for a couple minutes, but once I forgot it and let’s just say, crispy cheese isn’t always good.
7. Sprinkle the rest of the green onions over when it comes out—adds color and flavor. Let it cool for a couple minutes before diving in, though who am I to judge? Scalded tongues happen to the best of us.

Stuff I’ve Learned the Hard Way (Notes)

• If you use cheap bacon, you’ll get way more grease—just drain a bit extra or your dip gets oddly oily.
• Once, I tried low-fat cream cheese. Nope. It was sad and watery. Go full fat, trust me; sometimes healthy swaps just don’t fly.
• And don’t skip the room temp thing with the cheese—it actually does matter.

Things I’ve Tried That Work (And Some That Don’t)

• Spicy version: Add a diced jalapeno with the green onions. Kicked it up perfectly.
• Sweet swap: Did honey instead of maple once as an experiment. Not bad, just a different vibe. But agave was… not great, kind of weirdly flat.
• No bourbon? Subbed in a teaspoon of vanilla and a splash of apple juice once. Funky but not tragic. Still, bourbon wins every time.
• One time, I added diced apple thinking I’d be all creative. It just got mushy. Skip that idea.

What If I Don’t Have… (Equipment)

No hand mixer? I just go at it with a heavy fork and old-fashioned elbow grease—will give you a bit of an arm workout (bonus!) but totally works. And if you’ve only got a pie plate instead of a baking dish, go for it; it’s not that precious. (Actually, sometimes I just use that and nobody’s the wiser.)

How To (Maybe) Store Leftovers

Technically, airtight container in the fridge for up to 3 days. Realistically, it never even makes it to a second day here. Reheat 30 seconds in the microwave or a low oven; just don’t broil or you’ll end up with a weird oil slick.

How I Like to Serve It

With thick kettle chips, or—if I’m trying to pretend to be virtuous—celery sticks. Occasionally, my brother demands it with toasted baguette rounds. Oh! And if you’re feeling extra fancy, little crostinis make it look downright posh at book club. Once, we paired it with these homemade crackers (thank you, Deb Perelman), and it was, wow, next level.

Hard Lessons (Pro Tips)

• I once tried to whisk everything cold in a rush. Lumpy, stubborn dip! Let your cream cheese warm up a bit, even if you’re impatient like me.
• Don’t overload the bourbon—more than 3 tbsp, and it tastes like a bar smells at closing time. Learned that the fun way…
• And really, watch that broiler. Murphy’s Law.

Some Real Questions I’ve Gotten (FAQ-Style)

Q: Can I make this in advance?
A: You bet. Mix everything together and pop it in the fridge (unbaked is better) for up to a day. Actually, I kinda think it tastes better on day two, but the cheese sometimes stiffens up if you bake it first and try to rewarm. Just keep that in mind.

Q: Does it freeze?
A: I wouldn’t. The texture goes a bit funky—they say cheese dips don’t love the freezer. On second thought, I did it once out of desperation and it was edible, but not great. So skip it if you can.

Q: Is there a non-alcoholic alternative to bourbon?
A: Sure, try a dash of apple juice with a teeny splash of liquid smoke, or just leave it out honestly; the bacon and cheese pull their own weight.
Check this list of bourbon substitutes from Bon Appetit if you want more ideas.

Q: Any quick clean-up suggestions?
A: Line your baking dish with parchment if you want to avoid sticky cleanup. Or just let it soak, genuinely, that’s my lazy move.

Q: What if I don’t eat pork?
A: Well, I’ve had a friend do this with turkey bacon—different, but still decent! Or smoked mushrooms sautéed until crispy, which adds some savory bits (sadly, it’s not quite the same, but it’s good in its own right).

So there you have it, my favorite party dip that’s a total conversation-starter (and possibly a new addiction). If you try it, let me know how it goes—unless it flops, in which case let’s blame Jerry’s oven.

★★★★★ 4.90 from 190 ratings

Savory Maple Bourbon Bacon Dip with Cheddar

yield: 8 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A rich and creamy savory dip featuring crispy bacon, sharp cheddar cheese, and a hint of maple and bourbon for an irresistible appetizer perfect for parties or gatherings.

🖨️ Print Pin Recipe

Ingredients

• 8 slices thick-cut bacon, diced
• 2 cups shredded sharp cheddar cheese
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons pure maple syrup
• 2 tablespoons bourbon
• 2 green onions, finely chopped
• 1/4 teaspoon black pepper

Instructions

1. 1
   Preheat oven to 350°F (175°C). In a large skillet over medium heat, cook diced bacon until crispy. Drain on paper towels and set aside.
2. 2
   In a large mixing bowl, beat together cream cheese, sour cream, and mayonnaise until smooth and creamy.
3. 3
   Stir in the shredded cheddar cheese, maple syrup, bourbon, black pepper, half of the cooked bacon, and most of the green onions (reserve some for garnish).
4. 4
   Transfer the mixture to a baking dish and smooth the top. Sprinkle the remaining bacon on top.
5. 5
   Bake for 20-25 minutes, or until hot and bubbly. Garnish with reserved green onions and serve warm with crackers or bread.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 12gg

Fat: 26gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 5gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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