Delicious Bacon!

7-Layer Bacon Dip

Oven temperature: 350 degrees

Prep time: 40 minutes

Serves: 6 to 8

Ingredients

2 pounds thick-cut bacon, thinly sliced and cooked until browned

1 pound cream cheese, softened

4 tablespoons heavy cream

2 cups sour cream

3 cups crushed tortilla chips

1 cup tomatoes, seeded and chopped

2 cups shredded fontina cheese

2 cups shredded cheddar cheese

2 cups shredded jack cheese

2 cups panko breadcrumbs

3 tablespoons melted butter

3 tablespoons chopped Italian flat-leaf parsley

2 tablespoons freshly cracked black pepper

1 tablespoon salt

Directions

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking pan so the layers release easily after baking.

Cook the thick-cut bacon until it is browned and crisp. Drain the bacon well, then divide it into 3 equal portions. Dividing the bacon before assembling the dip helps keep the flavor balanced throughout each layer.

Place 8 ounces of the cream cheese, 2 tablespoons of heavy cream, and 1 portion of the cooked bacon in a mixer. Blend slowly until the mixture becomes soft, smooth, and spreadable. Add 1/2 teaspoon of salt and 1 tablespoon of freshly cracked black pepper, then mix again until evenly combined.

Carefully spread the bacon and cream cheese mixture across the bottom of the prepared baking pan. Use a spatula to create an even base layer so every serving has the same creamy texture and bacon flavor.

Add the crushed tortilla chips over the cream cheese layer. Spread them evenly from corner to corner. This layer gives the dip a salty crunch and helps separate the creamy layers.

In a separate bowl, season the sour cream with a small amount of salt and pepper. Stir until smooth, then spread the sour cream over the crushed tortilla chips. Add the seeded, chopped tomatoes on top of the sour cream layer.

Place the remaining 8 ounces of cream cheese in a mixing bowl. Add the shredded fontina cheese, the second portion of cooked bacon, the remaining 2 tablespoons of heavy cream, and a small amount of salt and pepper. Mix until smooth and creamy. Gently spread this cheese mixture over the tomato layer, taking care not to disturb the layers underneath.

Sprinkle the shredded cheddar cheese evenly over the top of the dip. Make sure the cheese reaches the edges of the pan so the finished dip bakes evenly and develops a bubbling, golden surface.

In a large bowl, combine the panko breadcrumbs, melted butter, shredded jack cheese, the final portion of cooked bacon, chopped parsley, and the remaining salt and pepper. Mix gently with a spatula or wooden spoon until the breadcrumbs are lightly coated with butter and the ingredients are evenly distributed.

Spread the breadcrumb and bacon topping over the layered dip. Place the pan in the preheated oven and bake for 30 to 40 minutes. The dip is ready when the cheese is bubbling and the breadcrumb topping is golden brown.

Let the bacon dip rest briefly before serving so the layers can settle slightly. Serve warm with crackers, toast points, or sturdy chips. This rich, cheesy 7-layer bacon dip is best enjoyed hot from the oven while the topping is crisp and the cheese is melted.

Bacon!