Almond Bacon Dip Food

SMOKED ALMOND, CHEDDAR AND BACON DIP

Steps:

• Heat cream cheese, cheese spread, milk and garlic in 2-quart saucepan over medium heat, stirring frequently, until cheese is melted and smooth. Stir in onions and 1/4 cup of the almonds.
• Spoon into 1-quart slow cooker to keep warm if desired or into serving bowl. Sprinkle with bacon and remaining 1/4 cup almonds. Serve with vegetables. Dip will hold in slow cooker on Low heat setting up to 2 hours; stir occasionally. 32 servings (2 tablespoons dip each).

NEIMAN MARCUS DIP (ALMOND BACON CHEESE SPREAD)

Steps:

• Place all of the ingredients in a mixing bowl and stir until combined. Cover and refrigerate for at least 2 hours before serving to let the flavors develop. Let the dip sit at room temperature for 15-20 minutes before serving.
• Serve with crackers, corn chips, slices of crispy bread, or veggies.

SWISS CHEESE BACON SMOKED ALMOND DIP

Steps:

• Fry the bacon. Let drain and crumble.
• Mix all ingredients. Bake in 350 degree preheated oven for about 15 minutes; until golden and bubbly. Top with some crushed almonds.
• For a twist, put the cold dip in pre-packaged phyllo cups and bake for about 15 minutes.

ABC DIP (ALMOND-BACON-CHEDDAR)

Steps:

• Combine all the ingredients well and put in a serving bowl, Use as a dip or spread for crackers or chips.

CHOCOLATE DIPPED SMOKED ALMOND BACON BRITTLE

Steps:

• Cut bacon into bite-size pieces. Place pieces in large saute pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop smoked almonds and set aside. Line baking sheet with silicone liner or waxed paper.
• In large saucepan, combine sugar, corn syrup and water. Cook mixture on medium-high heat about 4 minutes or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.
• Remove pan from heat. If mixture is not smooth, whisk until it is. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.
• Melt chocolate in microwave in a microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle in the chocolate or drizzle the chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.

NEIMAN MARCUS DIP

Steps:

• Preheat the oven to 350F.
• Spread almonds on a cookie sheet and toast for 10 minutes.
• Let cool.
• Combine all ingredients until well mixed.
• Serve with crackers or apple slices.

BACON DIP

Steps:

• Combine all ingredients.
• Place in covered container
• chill for an hour at least.
• Serve with chips or crackers. (I love this with Frito scoops).

ROASTED GARLIC ALMOND DIP

Steps:

• Position rack in lowest third of oven and preheat to 300°F.
• Place garlic in small baking dish and toss with oil.
• Bake until garlic is soft and golden- approx 30 minutes.
• Transfer to blender and let cool- approx 30 minutes.
• Add Worcestershire sauce and mustard to garlic.
• Blend until garlic is finely chopped.
• Scrape mixture into large bowl.
• Stir in almonds, sour cream, mayonnaise, and herbs, salt and pepper.
• Cover and refrigerate at least 2 hours or best overnight to mellow flavors.
• Let stand at room temperature for at least 1 hour prior to serving.