Cheese Bacon Recipe

Cook the bacon

Preheat oven to 400°F (200°C). Arrange the 8 bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes until crisp to your preference, turning once after 8 minutes if desired for even browning. Remove bacon and transfer to a paper towel–lined plate to drain and cool. Reserve 1 tablespoon of bacon fat from the pan if present.

Crumble bacon and shred cheese

Once slightly cooled, roughly chop or crumble the bacon into 1/2-inch pieces. Grate or shred 2 cups sharp cheddar cheese if not pre-shredded and set aside.

Make the cheese-bacon mixture

In a medium mixing bowl, combine 4 oz softened cream cheese, 2 tbsp sour cream, and 1 tbsp mayonnaise. Beat with a spoon or hand mixer until smooth and well combined. Add 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir until evenly incorporated.

Combine cheese and bacon

Fold the 2 cups shredded cheddar and the crumbled bacon into the cream cheese mixture until evenly distributed. Taste and adjust seasoning: add more salt or pepper to taste. Fold in 2 tbsp finely chopped chives for brightness.

Chill to set (optional)

For a firmer texture and easier spreading, cover the bowl with plastic wrap and chill in the refrigerator for 30–45 minutes. Chilling also allows flavors to meld.

Plate and garnish

Transfer the cheese-bacon mixture to a serving bowl or form into a small log on a piece of plastic wrap. Sprinkle the top with 2 tbsp thinly sliced green onions and an additional 1 tsp cracked black pepper. If using, brush reserved bacon fat (about 1 tbsp) lightly on toasted baguette slices for extra flavor.

Serve

Serve chilled or at room temperature with 24 toasted baguette slices or crackers. Leftovers keep covered in the refrigerator for up to 4 days.