Is there a better combination than cheese and bacon? Yeah, I don't know that there is! This bacon cheese dip recipe combines the two into a fabulous savory dip that I think you'll love. It's gluten-free, keto, low-iron, and low-oxalate.
This dip is as easy as frying bacon and melting cheese. Really, that's basically all there is to this one. So good and so easy!
QUICK REFERENCE
📋 Why This BACON CHEESE DIP Works
- Great for a crowd - 16 servings means it's built for parties.
- As easy as frying bacon and melting cheese - that's basically the whole recipe.
- Rich, warm, and comforting - perfect for a cold winter day.
- Fits nearly every plate - gluten-free, keto, low-iron, and low-oxalate.
🥘 Ingredient Notes
- Shredded Swiss and Gruyère Cheese: Room temperature is important here. It helps the cheese melt smoothly rather than seizing up.
- Xanthan Gum: This coats the shredded cheese and helps prevent clumping or a grainy texture once it hits the wine, giving the dip a smooth, even texture.
- Dry White Wine: The acid in the wine helps keep the cheese mixture smooth and even, in addition to the flavor it brings.
- Garlic, Black Pepper & Nutmeg: These round out the dip's savory flavor.
- Crispy Bacon: Because everything is better with bacon.
📋 Substitutions
I'm still on the hunt for a good dairy-free cheese substitute for those of us who can't do the real thing. Unfortunately, I don't have any great finds, but Cristina over at The Castaway Kitchen has an awesome mozzarella melting block recipe in her Made Whole, Made Simple cookbook and a great cheese sauce recipe in her first book, Made Whole. I love both cookbooks and highly recommend them to everyone!
If you need help with different dietary accommodations, let me know in the comments, and I'll try to help!
📋 Variations
For the cheese in this recipe, I used a mix of Gruyère and Swiss. You can absolutely use any kind of cheese you want. I think it would be great with Gruyère and cheddar, or smoked gouda and fontina, or maybe blue cheese and mozzarella.
🔪 Instructions
Step 1: In a medium bowl, combine cheeses.
Step 2: Add xanthan gum and toss gently to combine. Set aside.
Step 3: Heat Dutch oven over medium heat and add garlic. Sauté until fragrant. Then, add wine.
Step 4: Heat until bubbles begin to rise to the surface, but not to a boil.
Step 5: Reduce heat to low and stir in a handful of cheese.
Step 6: Continue adding a handful of cheese at a time, stirring constantly.
Step 7: Once the cheese is melted, stir in pepper and nutmeg. Top with crispy bacon and enjoy.
🍽 Equipment
You'll need a Dutch oven or a large saucepan. We'll melt the cheese over medium-low heat so it doesn't burn. I find a Dutch oven is great for this because it heats evenly, but be careful not to turn the heat up too far, too fast. Shop Dutch ovens on Amazon.
I recommend a metal spoon for this. You can use a wooden spoon if you prefer, but it may stick. I found the metal spoon worked great.
🍴 How to Serve
There are a million things you can dip in this bacon cheese dip! If you miss cheese fries, try dipping celery root French fries or parsnip chips. Ooooh, baby! You can also dip pieces of meat or any veggie you want. Green pepper strips, radishes, jicama sticks, fried green beans…the options are endless!
🥣 Storage
Refrigerate leftover dip in an airtight container for up to 3 days. Reheat in a 350°F oven until hot and bubbly, stirring occasionally.
💭 TOP TIP
Add the cheese gradually, a handful at a time, and wait for each addition to melt completely before adding more. Adding it all at once or letting the heat get too high causes the cheese to seize and turn clumpy or grainy instead of smooth.
👩🏻🍳 Recipe FAQs
Yes. Chicken broth with a splash of lemon juice is a common substitute for the wine. The lemon's acidity helps keep the cheese smooth, just like the wine's acidity.
If the fondue separates and turns grainy or greasy, transfer it to a blender and blend on high with a small amount (less than a teaspoon) of extra xanthan gum. This helps re-emulsify the sauce back into a smooth, creamy texture.
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Recipe
Bacon Cheese Dip
Ingredients
- 6 oz. Shredded Swiss Cheese Room Temperature
- 6 oz. Shredded Gruyere Cheese Room Temperature
- 1 Teaspoon Xanthan Gum
- 1 Tablespoon Garlic Minced
- ¾ Cup + 2 Tablespoons Dry White Wine
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Freshly Grated Nutmeg
- 6 Slices Crispy Bacon Chopped
Instructions
- In a medium bowl, combine cheeses.
- Add xanthan gum and toss gently to combine. Set aside.
- Heat Dutch oven over medium heat and add garlic. Sauté until fragrant. Then, add wine.
- Heat until bubbles begin to rise to the surface, but not boiling.
- Reduce heat to low and stir in a handful of cheese.
- Continue adding a handful of cheese at a time, stirring constantly.
- Once the cheese is melted, stir in pepper and nutmeg. Top with crispy bacon and enjoy.
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