Bacon Cheddar Recipe

Cook the bacon

Place a large skillet over medium heat. Arrange the 8 bacon slices in a single layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness.

Transfer cooked bacon to a paper-towel-lined plate to drain and cool, reserving about 1 tablespoon of the bacon fat in the skillet (optional). Once cooled, chop bacon into small pieces (roughly 1/4-inch).

Grate or finely shred 2 cups sharp cheddar cheese if not pre-shredded. Place the shredded cheese in a mixing bowl and add the chopped bacon and 3 tablespoons thinly sliced green onions.

Season the mixture with 1 teaspoon freshly ground black pepper. Set aside while you prepare the binding.

In a separate medium bowl, combine 4 ounces softened cream cheese, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon salt.

Use a rubber spatula or electric hand mixer on low to beat the mixture until smooth and homogenous, about 1–2 minutes. Taste and adjust salt or mustard to preference.

Fold the cream cheese mixture into the bowl with the shredded cheddar, chopped bacon, and green onions. Stir gently until evenly combined, scraping the sides and bottom so the filling is uniform.

If the mixture feels too stiff for spreading, stir in 1–2 teaspoons of reserved warm bacon fat or 1 tablespoon milk to loosen slightly. Chill for 15–20 minutes if you want firmer texture for spreading or shaping.

Transfer the bacon-cheddar spread to a serving bowl. Garnish with 1 tablespoon minced fresh chives and an extra sprinkle of shredded cheddar or finely chopped bacon if desired.

Serve with 24 toasted baguette slices or crackers. Store any leftovers refrigerated in an airtight container for up to 4 days.