Cheesy Bacon Dip with Poblano Pepper & Toasted Baguettes
Fourth of July

Cheesy Bacon Dip

with Poblano Pepper & Toasted Baguettes

40 MIN
$22.99 4-6 Servings
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From the Test Kitchen

This crowd-pleasing, decadent dip features smoky bacon mixed with poblano pepper, béchamel, sour cream, and tangy hot sauce before baking under a layer of melty cheese. Crunchy toasted baguettes will help you scoop up every delicious bite.
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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Cheesy Bacon Dip with Poblano Pepper & Toasted Baguettes
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 2 Small Baguettes
  • 1 Poblano Pepper
  • ⅓ cup Béchamel Sauce
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 2 Scallions
  • ½ cup Sour Cream
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Hot Sauce
  • ¼ cup Crème Fraîche
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Slice the baguettes into equal-sized rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Small dice the bacon. Thoroughly wash your hands immediately after handling the pepper and bacon.

2 Toast the baguettes

Transfer the sliced baguettes to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven.

3 Make the dip & serve your dish

Meanwhile, in a small pan (cast iron or oven-safe, if you have one), add the diced bacon. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until cooked through and crispy. Leaving any fat in the pan, transfer to a paper towel-lined plate. Reserving 1 tablespoon of the bacon fat in the pan, carefully drain off and discard the remaining fat. Add the diced pepper and sliced white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Reduce the heat to medium-low. Add the béchamel, sour cream, crème fraîche, hot sauce, half the cooked bacon, and half the cheese; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the cheese is melted. Turn off the heat. Evenly top with the remaining cheese. Turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the dip topped with the remaining cooked bacon and sliced green tops of the scallions. Serve the toasted baguettes on the side. Enjoy!

Tips from Home Chefs

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Cheesy Bacon Dip

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Slice the baguettes into equal-sized rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Small dice the bacon. Thoroughly wash your hands immediately after handling the pepper and bacon.

2 Toast the baguettes

Transfer the sliced baguettes to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven.

3 Make the dip & serve your dish

Meanwhile, in a small pan (cast iron or oven-safe, if you have one), add the diced bacon. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until cooked through and crispy. Leaving any fat in the pan, transfer to a paper towel-lined plate. Reserving 1 tablespoon of the bacon fat in the pan, carefully drain off and discard the remaining fat. Add the diced pepper and sliced white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Reduce the heat to medium-low. Add the béchamel, sour cream, crème fraîche, hot sauce, half the cooked bacon, and half the cheese; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the cheese is melted. Turn off the heat. Evenly top with the remaining cheese. Turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the dip topped with the remaining cooked bacon and sliced green tops of the scallions. Serve the toasted baguettes on the side. Enjoy!

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