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The Best Loaded Baked Potato Football Dip

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This Loaded Baked Potato Football Dip is a creamy, cheesy, and savory game-day favorite that combines all the flavors of a loaded baked potato in a scoopable dip. Made with cream cheese, sour cream, cheddar, bacon, and a secret splash of Worcestershire sauce, it’s the perfect crowd-pleaser for any gathering.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup milk (whole milk preferred, 2% works fine)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 8 slices bacon, cooked until crispy and crumbled
  • 1/2 cup chopped green onions (both white and green parts)
  • 1/3 cup sour cream (for drizzling on top)
  • Extra shredded cheddar for garnish

Instructions

  1. Cook the bacon first. Lay bacon strips on a parchment-lined baking sheet and place in a cold oven. Set to 400°F and cook for 15-18 minutes until deep golden brown and crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces. (Optional: save a tablespoon of bacon grease to stir into the dip for extra flavor.)
  2. Take cream cheese out of the fridge at least 30 minutes before starting to soften. If forgotten, microwave in 10-second bursts until soft but not melted.
  3. Grate your own sharp cheddar and mozzarella cheese (pre-shredded cheese contains anti-caking agents that prevent smooth melting).
  4. In a large mixing bowl, combine softened cream cheese, 1 cup sour cream, 1/2 cup milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
  5. Fold in 1 1/2 cups of the shredded cheddar and all of the shredded mozzarella until evenly distributed. Do not overmix.
  6. Pour the mixture into a slow cooker (2.5 to 4 quarts) and spread into an even layer.
  7. Cover and cook on LOW for 2 to 2 1/2 hours, or on HIGH for 1 to 1 1/2 hours. Stir once halfway through. The dip is ready when edges are bubbly and the mixture is smooth and creamy when stirred.
  8. Once hot and melty, sprinkle remaining 1/2 cup cheddar cheese on top. Add crumbled bacon and chopped green onions. Dollop extra 1/3 cup sour cream on top and swirl gently with a spoon.
  9. Switch slow cooker to WARM setting and let sit for about 10 minutes before serving to let toppings settle.

Notes

For best results, use room temperature ingredients and grate your own cheese. Avoid cooking on high heat to prevent dairy separation. Add bacon right before serving to keep it crispy. The dip can be made ahead and refrigerated for up to 24 hours before cooking. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: loaded baked potato dip, football dip, game day dip, slow cooker dip, cheesy bacon dip, party dip, appetizer

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