I love a warm, bubbly dip that pulls apart with every chip — this Baked Chip Dip hits that spot. If you enjoy rich, crowd-pleasing dips like my go-to creamy avocado dip, this oven-ready version is easy and irresistible.
Why Make This Recipe
- It’s comfort food that’s quick: savory, hot, and ready in about 35 minutes.
- Crowd-pleasing for parties, game day, or a simple family snack.
- Easy to customize — swap proteins, cheeses, or heat level to fit tastes.
- Makes good use of pantry staples (cream cheese, shredded cheese, and a jar of salsa).
- I love it because the top gets lightly golden in the oven while the center stays silky, a texture combo I test for every dip I bake; that contrast keeps people going back for more.
Also, this dip pairs nicely with savory mains like baked berbere chicken wings for a fuller spread.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 20–25 minutes at 375°F (190°C).
- Total time: 30–35 minutes.
- Servings: about 8 (as an appetizer).
- Difficulty: Easy.
- Method: Mix base ingredients, spread in an oven-safe dish (8-inch or 9-inch), bake until bubbly, and finish under the broiler 1–2 minutes for color if desired.
If you want a chip companion idea, try pairing with small baked biscuits like these baked French dip biscuits for an elevated snack board.
My Experience Making This Recipe
I developed and tested this dip over several batches, adjusting cheese ratios and baking time for a reliably creamy center. I found letting the cream cheese come to room temperature and warming the bowl slightly made mixing much smoother and gave a more even bake.
How to Make Baked Chip Dip
Start by softening 8 oz (225 g) cream cheese at room temperature, then stir in 1/2 cup (120 g) sour cream and 1/4 cup (60 g) mayonnaise until smooth. Fold in 1 cup (120 g) shredded cheddar, 1/2 cup (120 g) drained Rotel or salsa, 3 sliced green onions, 1 minced garlic clove, and 3/4 cup cooked crumbled bacon or cooked chorizo; season with 1/2 tsp salt and 1/4 tsp black pepper. Spread in a greased 8-inch baking dish and bake at 375°F (190°C) for 20–25 minutes until bubbling; broil 1–2 minutes for a golden top if desired. Serve hot with sturdy chips or baked dippers so they hold up to scooping. For chip ideas and festive variations, consider trying some oven-baked options like the spooky baked Halloween chips when you want something seasonal.
Expert Tips for Success
- Bring dairy to room temp: letting cream cheese and sour cream warm for 30 minutes makes whisking smooth and prevents lumps.
- Use a mix of cheeses: a 50/50 mix of sharp cheddar and Monterey Jack gives flavor plus meltability.
- Drain wet add-ins: if you use salsa or canned peppers, drain well to avoid a watery dip.
- Choose the right dish: an 8–9 inch oven-safe gratin or pie dish (about 1.5–2 quarts) bakes evenly; metal or ceramic both work well.
- Finish under the broiler briefly: 1–2 minutes helps color the top — watch closely to avoid burning.
How to Serve Baked Chip Dip
- Offer sturdy dippers: kettle chips, pretzel crisps, or pita chips are ideal for scooping.
- Build a plate: place the warm dip center surrounded by an array of chips, sliced veggies, and pickles for contrast.
- Make it a spread: pair with sweet-savory bites, like higher-protein pumpkin baked oatmeal chocolate chips, if you want a playful dessert-sweet option on the same table.
- Occasion ideas: game day, potlucks, holiday appetizer platters, or a casual weeknight treat.
Storage and Reheating Guide
Cool to room temperature, then cover and refrigerate in an airtight container or the baking dish wrapped with plastic wrap for up to 3 days. You can freeze the baked dip in a freezer-safe container for up to 2 months, though texture may change slightly; thaw overnight in the fridge before reheating. To reheat, cover and bake at 325°F (160°C) for 12–18 minutes until warmed through, then uncover and broil 1 minute if you want a fresh golden top.
Recipe Variations
- Vegetarian: omit bacon/chorizo and add 1 cup roasted diced bell peppers and mushrooms.
- Dairy-free: use 8 oz dairy-free cream cheese and 1/2 cup vegan sour cream plus vegan shredded cheese; bake the same way.
- Spicy: add 1–2 finely chopped jalapeños and 1 tsp hot sauce, or fold in chopped pickled jalapeños.
- Protein boost: stir in 1 cup shredded cooked chicken and 1/4 cup Greek yogurt (instead of all mayo) for a hearty dip.
Nutritional Highlights
- This dip is calorie-dense and high in fat due to cream cheese and shredded cheese, so serve in modest portions (about 1/4 cup).
- It provides protein from cheese and any added meat; adding Greek yogurt can increase protein and lower fat slightly.
- Allergen info: contains dairy and may contain gluten if served with non-gluten-free chips; note cross-contamination if you add nuts or other allergens.
Troubleshooting Common Issues
- Dip too runny: bake an extra 5–10 minutes to allow moisture to evaporate, or fold in 1/4–1/2 cup extra shredded cheese to thicken.
- Top browns too fast: tent with foil and lower oven to 350°F (175°C) to finish heating the center.
- Greasy surface: dab excess fat with a paper towel after baking, or stir in 1–2 tbsp cornstarch slurry (mix 1 tsp cornstarch + 2 tsp water) before reheating to rebind moisture.
Frequently Asked Questions
Q: Can I assemble this dip ahead of time?
A: Yes — assemble and cover tightly, then refrigerate up to 24 hours before baking. Bake at 375°F (190°C) for an additional 5–8 minutes if still cold from the fridge. Allow a few extra minutes so the center heats through.
Q: What chips or dippers hold up best to scooping a hot dip?
A: Thick kettle-style potato chips, pretzel crisps, pita chips, or toasted baguette slices hold up well. Thin, flimsy chips can snap; offer a mix so guests can choose.
Q: Can I make this lighter using low-fat dairy?
A: You can substitute low-fat cream cheese and reduced-fat sour cream, but expect a slightly tangier flavor and thinner texture. Increasing shredded cheese by 1/4 cup helps maintain creaminess.
Q: How do I reheat without drying out the dip?
A: Reheat covered at 325°F (160°C) until warm (about 12–18 minutes). Stir gently halfway through to redistribute heat, then uncover and broil 30–90 seconds if you want a crisped top.
Baked Chip Dip
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Optional Vegetarian
Description
A warm, bubbly dip that’s perfect for parties, game day, or a simple family snack. Easy to customize with various proteins and cheeses.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 g) drained Rotel or salsa
- 3 sliced green onions
- 1 minced garlic clove
- 3/4 cup cooked crumbled bacon or chorizo
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Soften cream cheese at room temperature.
- In a bowl, stir cream cheese, sour cream, and mayonnaise until smooth.
- Fold in cheddar, salsa, green onions, garlic, bacon/chorizo, salt, and pepper.
- Spread the mixture in a greased 8-inch baking dish.
- Bake for 20–25 minutes until bubbling.
- Broil for 1–2 minutes for a golden top if desired.
- Serve hot with sturdy chips or dippers.
Notes
For best results, bring all dairy items to room temperature before mixing. Serve with thick chips or pretzel crisps for optimal scooping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 50mg