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

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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