The first time I made these Cream Cheese Bacon Doritos, my kitchen transformed into the most dangerously delicious place on earth. The scent of sizzling bacon mingled with the warm, toasty corn aroma from the Doritos, and when I pulled the golden, bubbling dish from the oven, I knew I’d stumbled onto something truly special. It’s the ultimate shareable snack for game day, movie night, or when you just need a glorious, indulgent treat. Trust me, once you make this, you’ll understand why it’s become my most-requested party dish.
Ingredients
- 275 g Doritos tortilla chips
- 225 g cream cheese
- 115 g cheddar cheese, grated
- 6-8 strips of bacon, cooked until crispy and crumbled
- 1/4 cup milk or sour cream
- 1/4 cup finely chopped green onions (optional, for garnish)
Now, let’s talk about these ingredients because choices here make a world of difference. I highly recommend using full-fat cream cheese straight from the fridge; the low-fat version can sometimes get grainy when mixed. For the cheddar, please take the extra two minutes to grate a block yourself. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly and beautifully. And for the Doritos? I’ve tested this with Nacho Cheese and Cool Ranch, and while both are fantastic, the classic Nacho Cheese flavor creates that iconic, nostalgic taste we all love. Don’t skip the bacon garnish—it adds a crucial smoky, salty crunch.
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls (one medium, one large)
- Hand mixer or sturdy whisk
- Skillet for cooking bacon
- Grater
- Spatula
You don’t need fancy equipment for this recipe, but a good hand mixer is my secret weapon for the creamiest result. Trying to blend cold cream cheese by hand is a serious arm workout and often leaves little lumps. The mixer gets it perfectly smooth in under a minute. If you don’t have one, let the cream cheese sit on the counter for 20 minutes to soften first. For the baking dish, I use a simple glass one because I can easily see how golden the edges are getting. A metal pan might cook the bottom layer a bit faster, so just keep an eye on it.
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