Equipment Needed
- Electric hand mixer or stand mixer
- Mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper or aluminum foil
- Spoon or small offset spatula
Step-by-Step Instructions
My process always starts with perfect prep. I take the cream cheese out of the fridge at least an hour ahead so it’s gloriously soft. There’s no shortcut here; cold cream cheese will not blend smoothly. While it softens, I cook my bacon. I lay the strips on a cold skillet, turn the heat to medium, and cook until they are deeply brown and very crisp. I drain them on paper towels, then crumble them into small bits. I also shred my block of sharp cheddar during this time, and I line my baking sheet with parchment paper for effortless cleanup.
In my mixing bowl, I combine the fully softened cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika. Using my electric mixer on medium speed, I beat everything together until it’s completely smooth, creamy, and well-combined. This usually takes about 2 minutes. The mixture will be thick and spreadable, like a very dense frosting. I then use a rubber spatula to fold in the crumbled bacon, reserving a small handful for garnish. Folding, rather than mixing, keeps the bacon bits intact for better texture.
Now for the fun (and slightly tedious) part: assembly. I lay out the Doritos in a single layer on my parchment-lined baking sheet. Using a small spoon or offset spatula, I place a generous teaspoon-sized dollop of the cheese mixture onto the center of each chip. I’ve learned not to spread it to the very edges; the heat of the oven will melt it outwards naturally. If I spread it too thin, it can drip off the side and burn. A neat mound in the center is the way to go.(See the next page below to continue…)