Hot Pimento Dip with Bacon
This hot pimento dip with bacon is everything a party appetizer should be: creamy, cheesy, served warm and bubbly, and loaded with crispy bacon. It’s ready in just 40 minutes and serves a crowd! Serve it straight from the oven with toasted crostini, crackers, or fresh veggies for the ultimate crowd-pleaser.
Pimento dip + bacon + oven = 😍
Even though I’m generally of the camp that more cheese is better, my first version of this dip, tipped a little too much in the cheese and mayo direction.
With a few adjustments, we were able to end on a dip that stays creamy instead of greasy. The secret? Swapping mayo for sour cream and adjusting the cheese amounts so everything stays perfectly balanced and incredibly smooth. It’s…
🥓 Loaded with crispy bacon: Every bite has those savory, crunchy bacon pieces that make this dip absolutely irresistible.
🧀 Cheesy: Sharp cheddar, Parmesan, and cream cheese create the ultimate creamy, tangy flavor combination.
🔥 Served hot & bubbly: This comes straight from the oven warm and melty—the kind of dip that disappears while it’s still piping hot.
⏱️ Ready in 40 minutes: This comes together fast, perfect when you need an impressive appetizer without the stress.
🎉 Always a crowd favorite: This disappears at every party – it’s the kind of dip people keep coming back to until the bowl is empty.
You’ll also want to try my sausage pinwheels, smoked gouda sausage balls, or baked brie with fig jam next time.
I originally created this recipe for Jones Dairy Farm, and they were kind enough to let me share it here with you!
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this baked pimento dip to the party spread: Jones Dairy Farm bacon (cut into short pieces for the best texture), softened cream cheese, sour cream, Tabasco hot sauce, garlic powder, smoked paprika, freshly grated sharp cheddar, shredded Parmesan (the pre-shredded kind works great here), and diced pimientos that you’ve drained really well.
Emily’s Tips & Tricks
- Pro tip: Drain the pimientos thoroughly! Press them gently in a paper towel to squeeze out all the excess moisture. This is the key to preventing a greasy, watery dip that separates in the oven.
- Variations: Try using smoked gouda instead of sharp cheddar for a smokier flavor, or swap in white cheddar for a milder taste.
- Additions: Stir in some chopped green onions or chives for freshness, add diced jalapeños if you want actual heat, or mix in some roasted red peppers along with the pimientos.
Hot Pimento Dip with Bacon
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8–10 servings (as an appetizer) 1x
- Category: Appetizer
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
This hot pimento dip with crispy bacon is the ultimate party appetizer. Creamy, cheesy, and perfectly spicy – ready in just 40 minutes.
Ingredients
- 6 oz. Jones Dairy Farm sliced bacon (half package)
- 8 oz. cream cheese, softened
- 1/4 cup sour cream
- 1 tsp. tabasco hot sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 6 oz. sharp cheddar, freshly grated
- 5 oz. shredded Parmesan cheese (can use the preshredded!)
- 4 oz. diced pimientos, well drained
Instructions
- Cut bacon crosswise so you get short pieces, about ¼ inch wide and 1 inch long. Add sliced bacon to a cold skillet and cook over medium heat until crispy and browned, about 8-10 minutes, stirring frequently. Transfer cooked bacon to a paper towel-lined plate and press another paper towel on top to absorb excess grease. Let cool.
- Preheat oven to 350 degrees F.
- In a large bowl, mix together softened cream cheese, sour cream, hot sauce, garlic powder, and smoked paprika until well combined. Stir in shredded cheddar, Parmesan (reserve 2 tablespoons for the top), and bacon (reserving 2 tablespoons for the top) until combined.
- Transfer to an 8×8-inch baking dish, sprinkle with reserved bacon and Parmesan, and bake for 20-25 minutes, until bubbly and golden brown at the edges.
- Let the dip rest for 5 minutes before serving with toasted crostini, celery, carrots, and crackers.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through and bubbly again.
- Prep ahead: Assemble the entire dip and refrigerate it unbaked for up to 24 hours. When ready to serve, add 10-15 extra minutes to the baking time since it’s starting cold.
- Serve with: Toasted crostini, buttery crackers (Ritz are perfect), celery sticks, carrot sticks, bell pepper strips, pita chips, or pretzel crisps all work beautifully with this dip.
Serving Suggestions
This dip is great as part of an appetizer spread. Here are some other great appetizers:
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and over 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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This dip was a huge hit! Everyone loved it, and it was great that you could prep it ahead of time. Thank you!