This creamy grilled cheese dip is a blend of three cheeses, crispy bacon crumbles and diced tomato served with toasted baguettes.
There are two things I love more than anything else in this world. Bread and cheese. Said mother of the year. Let me clarify, two foods I love more than anything else. Some of our most enjoyable dinners are the simplest: a couple wedges of cheese, crusty bread, marinated olives and a good glass of wine.
My boys feel the same (minus the wine), although they usually prefer their bread and cheese in sandwich form, grilled and melty. And who can blame them? I can’t think of a sandwich more comforting and satisfying than a crispy, gooey grilled cheese.
Whenever I bring my boys to a diner for lunch, three guesses as to what they’re getting. They’re purists when it comes to their grilled cheese sandwiches…cheese only. But me? I’m not mad at a little bacon or a beautiful slice of ripe tomato tucked into mine.
The ever so humble grilled cheese sandwich is the inspiration for today’s recipe: grilled cheese dip.
- I’m taking everything we love about the classic sandwich and turning it inside out.
- Three cheeses are melted into this creamy dip with a little tomato and crispy bacon folded in right before serving.
- It’s topped with crunchy bread crumbs and served with toasted baguette slices for dipping.
If you’re looking to round out your Super Bowl or tailgating menu with a crowd pleasing appetizer, it’s not too late to add this to the list. It comes together quickly and will be gobbled up even faster. If your younger guests are anything like my little grilled cheese lovers, they will be licking the bowl clean. And if you’re anything like this grown up grilled cheese loving girl, make two. Because we just don’t grow out of some things.
- 1 baguette, sliced thinly
- extra virgin olive oil
- kosher salt and pepper
- 1 Tbsp extra virgin olive oil
- 1 Tbsp shallot, minced
- 1 clove garlic, minced
- 1 cup whole milk
- 1/2 tsp kosher salt
- 4 oz sharp cheddar cheese, grated
- 4 oz monterey jack cheese, grated
- 6 oz american cheese, diced
- 1 Tbsp corn starch
- 3 slices crisp bacon, crumbled
- 1 plum tomato, seeded and finely diced
Preheat the oven to 400 degrees. Place the baguette slices on a parchment lined sheet tray. Brush with olive oil and season with salt and pepper.
Bake until golden brown, about 10 minutes.
While the baguette bakes, heat the olive oil in a medium saucepan over medium heat.
Add the shallot and the garlic and cook until softened and golden, 2-3 minutes. Add the milk and heat until hot, but not boiling.
Toss the cheeses with the cornstarch and add to the milk mixture. Reduce the heat to low and cook until the cheese is completely melted, stirring constantly.
Mix in the bacon and tomato.
Take three toasted baguette slices and grind into bread crumbs in a food processor.
Place the dip in a bowl or ideally in a fondue pot to keep warm. Top with bread crumbs and served with toasted baguettes.