the life and times of J T Frey

Bacon Cheddar Dip

Our girls went through a phase where every bowl of popcorn needed a very liberal dusting of cheddar cheese powder. Supplying such prodigious quantities of that powder led me to Alton Brown's recipe for popcorn seasoning — and 1 pound bags of cheddar cheese and buttermilk powder. When the cheddar popcorn craze ended, I needed something to use those ingredients. Grab a bag of ripple-cut chips and this dip and forget the popcorn.


  • ½ lb light sour cream (8 oz)
  • 2 tbsp cheddar cheese powder
  • 2 tsp buttermilk powder
  • ½ tsp onion powder
  • ¼ tsp kosher salt
  • ¼ tsp liquid hickory smoke
  • 2 tbsp crumbled bacon bits (make your own)

Starting with a good-flavored bacon (which means practically any bacon), dice finely and saute over medium-low heat until most of the fat has rendered. Remove the bits to paper towel to drain. If the bits are too large and chunky, wait until the bits cool and then chop.

  1. In several additions, mix the cheddar cheese powder into the sour cream — ensure there are no clumps of powder!
  2. Add the rest of the ingredients and mix well.

Written by Jeff Frey on Tuesday March 13, 2018
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