Hot Salsa Verde Bacon Dip


Yep – It’s dip time again.

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Remember this dip? Check it out, and if you haven’t tried it, you need to put that on your to-do list.

We love that stuff so much around here, that after making this salsa many times I decided to change it up a little. Well, not a whole lot, but a little.

This time I added bacon to the whole spicy, creamy hot mess.

I had a feeling it would be hella good (when is bacon not good?). That would be never.

It adds a smokiness that changes it up just enough to be different. Although this dip is spicy and has a kick (y’all know I like heat), it’s not unbearable. The sour cream definitely balances it out. However, if you like these flavors but are really sensitive to heat, you could always sub the serrano peppers for more jalapenos (deseeded, of course) – or even poblanos which have virtually no heat.

Aside from being a dip for tortilla chips, I’ve drizzled this on tacos and quesadillas. I’ve also mixed it in rice, topped it with cilantro to serve with smoked pork tenderloin.

Aaaaannnnddd….Guess what? It’s a fantastic marinade. I put this stuff in a large zip lock bag with boneless, skinless, chicken breasts and they were off the charts tender. 

Here’s your printable-

Hot Salsa Verde Bacon Dip

Hot Salsa Verde Bacon Dip



  • Make the dip as directed with only one change - add the bacon in the food processing step.
  • Continue with the remaining directions.
  • Store in an airtight container in the refrigerator.
  • P.S. You could also roast the peppers instead of boiling, which I've done and it's fantastic.
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