This hot bean dip is loaded with creamy cheese, crispy bacon, and bold spices. It’s perfect for your next party! The combination of sharp cheddar, smoked paprika, and a hint of liquid smoke gives it a rich smoky flavor.
Plus, it’s super easy to whip up, especially if you prep the bacon in advance. Just blend, bake, and serve it hot with your favorite chips or crackers!
Here is Why This Bean Dip Recipe Works
Bacon makes everything better: Let’s be honest, bacon adds that crispy, salty magic that takes this dip to the next level.
Cheesy goodness: With extra sharp cheddar melted into every bite, you’ll have a hard time stopping at just one dip.
Creamy and smoky: Thanks to the cream cheese and a touch of liquid smoke, this dip is ultra-smooth with just the right amount of smoky flavor.
Perfect for a crowd: Whether it’s game day or a casual get-together, this dip is an easy crowd-pleaser that’s ready in no time!
The Ingredients
- Meat: Bacon
- Pantry: Smoky paprika powder, ground cumin, garlic powder, onion powder, salt, Cannellini beans
- Condiments: Liquid smoke
- Dairy: Cream cheese, sour cream, extra sharp cheddar cheese
Warm Bean Dip Variations
Bacon Jalapeño Bean Dip: Add a finely chopped jalapeño and top with extra crispy bacon for even more crunch.
Smoked Gouda and Chorizo Bean Dip: Swap out the cheddar for smoked gouda and mix in ½ cup of cooked, crumbled chorizo.
Corn and Black Bean Dip: Substitute one can of cannellini beans for black beans, and stir in ½ cup of fire-roasted corn.
If you like this recipe, try our hot crab dip or Gouda cheese dip.
Tips for Success
- Make sure your cream cheese is at room temperature to avoid any lumps.
- Crisp up the bacon ahead of time so it’s ready to go. You can even make extra for snacking!
- Puree one can of beans for a silky base, while folding in the second can for a heartier texture.
- Don’t skimp on the cheese layer; it makes the dip extra melty and delicious!
Storage
Fridge: Store leftovers in an airtight container and refrigerate for up to 3 days.
Freezer: Make sure the dip is fully cooled, then store it in a freezer-safe container for up to 2 months.
Reheating: To reheat, thaw the frozen dip in the fridge overnight, then bake it in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave it in short bursts, stirring between intervals.
Make it in Advance
You can make this warm bean dip in advance. Just add the prepared mixture to the casserole dish and refrigerate it until you are ready to bake. You can also divide the mixture into two smaller dishes and top each dish with cheese and bacon. Bake and serve one dish reserving the remaining dish for a second serving later in the party.
This bean dip is really easy to put together and is at it’s best when warm and gooey. I use a small stand-alone electric warming element to set the dish on to stay warm.
Perfect Party Dip
This smoky, cheesy bean dip is everything you want in a party dish; creamy, flavorful, and loaded with bacon! It’s quick to whip up, uses simple ingredients, and is guaranteed to disappear fast once it hits the table.
Some More Recipes You will Love
This smoked salmon spread is a delicious appetizer and it is easy to prepare. Spread it on toasted sourdough bread or crackers or use it for a gourmet sandwich filling.
This Sriracha Carrot Hummus is so good that we can’t get enough of it! The roasted carrots lend sweetness to this creamy, silky dip, while the Sriracha offers a fiery kick.
Dolmades are the classic bundles of rice-stuffed grape leaves. Rice, onions, lemon juice, mint, and dill are stuffed into the leaves. The addition of dried currents adds sweetness, while the roasted pine nuts give crunch.
Smoky Bacon Bean Dip
Ingredients
- 1-8 oz package cream cheese room temperature
- 1 cup sour cream
- 2 teaspoons liquid smoke
- 1 teaspoon smoky paprika powder
- ½ teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cans 15.7 oz. Cannelloni beans, rinsed and drained
- 2 cups shredded extra sharp cheddar cheese divided
- 12 slices bacon cooked and crumbled – divided
Instructions
- Pre-heat your oven to 350°F.
- Add the cream cheese to a mixing bowl and beat until smooth with an electric mixer. Add the sour cream, liquid smoke, paprika, salt, cumin, garlic powder, and onion powder. Process until smooth and creamy.
- Add one can of beans to the food processor or blender and process until smooth, then add to the mixing bowl. Blend on medium speed just until well combined.
- Gently fold in the remaining drained beans, half of the cheddar cheese and half of the bacon.
- Tip the mixture into an oven proof 2-quart casserole dish and sprinkle the remaining cheese and bacon on top.
- Bake for 15-20 minutes until hot and bubbly. Serve hot with corn chips or crackers
Notes
- It is important to have the cream cheese soft, so be sure to take it out of the fridge in plenty of time to let it come to room temperature. Softening the cream cheese will help you whip it to a smooth and creamy consistency. It is almost impossible to get lumps out of a cold whipped cream cheese.
- If you forget to take the cream cheese from the fridge to soften, you can cut it into chunks and place it into the microwave and zap it a couple times for 10 seconds.
LeAndra
Saturday 9th of February 2019
This sounds delicious! I think it would taste great over a baked potato too.
Pat Nyswonger
Saturday 9th of February 2019
Thanks, LeAndra....that is a great idea! I will try it ?