Cheesy Bacon Tomato Dip

If you like smoky bacon, juicy tomatoes and creamy cheese then this incredible dip is for you!  Sweet, spicy, cheesy and loaded with bacon, this dip is the perfect snack to enjoy with friends or while watching a movie at home.

Cheesy Bacon Tomato Dip is every bit as delicious as it sounds.  Easy to make, this dip can be served with chips, fresh veggies, or as a spread for baguettes or crackers.

When guests visit and you are looking for the perfect snack to put out, why not try this amazing spread.  The more the elements of the dish contrast, the better the taste.  I like to use sweet cherry tomatoes for this dip, but any sweet, ripe tomato will taste good.  Find the sweetest tomatoes you can for the best tasting dip.  The bacon should be smoky and not too fatty- the smokier and chewier the bacon, the better.  The smoky, salty bacon along with the sweet tomato and the creamy cheese and sour cream and a touch of cayenne pepper combine to create one of the most delicious dips you will ever try.

Make sure to chop up the bacon on a food processor to give it the consistency of ground beef or pork, and then fry it up to release the flavors and rend out the fat.  Drain it before mixing it into the dip.

You can serve it warm or cold- but if serving cold then be sure to let the dip cool completely in the refrigerator to stiffen it up before serving.

Cheesy Bacon Tomato Dip

Cheesy Bacon Tomato Dip is another dish where a food chopper or food processor is invaluable.  It’s important when making this dip to thoroughly chop the bacon into minced meat and then sauté it just like you would with ground beef or pork.  You can also use a strong blender- I actually use my Nutri-bullet although I have a separate blending container I use for meat and other savory ingredients.

Make sure to use the sweetest tomatoes you can find to really enjoy this dip to its fullest!

15 minutes 10 minutes 2 cups
PREP 15 minutes
COOKING 10 minutes
YIELD 2 cups


  • 1/2 lb bacon
  • 1/2 lb Cherry tomatoes
  • 3/8 cup cream cheese
  • 3/8 cup sour cream
  • 4 sliced scallions
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper


  • Slice the cherry tomatoes in half.

  • Chop up the bacon in a food processor.

  • Fry the bacon over medium high heat for 5 minutes until cooked through.  Drain any grease.

  • Add the tomatoes and scallions.  Turn down heat to medium and sauté together, stirring often, for 10 minutes until the tomatoes are completely broken apart.

  • Stir in the salt and cayenne pepper and sauté for one more minute.  Remove from heat.
  • Combine the bacon mixture with the sour cream and cream cheese.

  • Whisk thoroughly to make sure there are no lumps of cream cheese remaining.

  • Serve warm with vegetable sticks, chips or crackers.  You can also refrigerate and serve cold.


  • If you like a spicier dip, then add a half cup of Franks Red Hot sauce (or any red cayenne pepper based hot sauce) to transform this dip into a red hot Buffalo dip that can be heated up and served with French bread, crackers, chips or fresh veggies.
  • If you add the bacon and tomato mixture to the cheese and sour cream while it’s still hot it will soften the cream cheese and the dip will need more time in the fridge to harden back up.  If you want to serve the dip cold, allow the bacon and tomatoes time to cool to room temperature before mixing in.


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