Cheese And Bacon Dip Food

BACON-CHEESE DIP

Steps:

• Preheat oven to 350°F. Mix all ingredients in large bowl.
• Spread into 9-inch pie plate.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serve with crackers.

CHEESE AND BACON DIP

Steps:

• Cook bacon in a non stick skillet / fry pan over high heat until browned. Transfer to paper towel lined plate to drain.
• Mix cream cheese, mayonnaise, sour cream and garlic powder together in a heat proof bowl.
• Stir through most of the bacon, all the cheese and most of the shallots. Microwave on high for 3 minutes. The dip may look like the oil from the cheese has separated. Just stir well and it will come (and stay) together.
• If serving as is, pour into a serving bowl, top with remaining bacon and shallots.
• Serve with crackers, chips and the bread you pulled out to create the bread bowl (I toast it).

HOT BACON CHEESE DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally., Just before serving, stir in bacon. If desired, top with crumbled bacon. Serve warm with tortilla chips or toasted bread.

WORLD'S BEST BACON CHEESE DIP

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

WARM AND CREAMY BACON DIP

Steps:

• Bring cream cheese to room temperature. Preheat oven to 400 degrees.
• In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
• Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups.
• *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

BLUE DEVIL CHEESE AND BACON DIP

Steps:

• 1. Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
• 2. Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
• 3. Serve with apples, vegetables, and/or Wheat Thins.

HOT CHEESY BACON DIP

Steps:

• Heat oven to 350ºF.
• Reserve 2 Tbsp. each shredded cheese, bacon and onions for garnish.
• Mix remaining ingredients until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 15 min. or until hot and bubbly around edge.
• Garnish with reserved ingredients.

BACON DIP

Steps:

• Beat cottage cheese with mixer until smooth. As an alternate method, the cottage cheese can be pureed in a blender.
• Combine sour cream, cream cheese, and pureed cottage cheese in large mixer bowl.
• Mix first on low and then on medium until thoroughly creamed together. Scrape sides of bowl as needed.
• At low speed, slowly add Claud's sauce and then shredded bacon. Mix until well combined, scraping bowl as needed.
• Refrigerate several hours (preferably overnight). Stir briefly by hand before serving with chips or crackers.

EASY CHEESY SPINACH AND BACON DIP

Steps:

• Cut 1 lb. Velveeta cheese into 1/2 inch cubes; place in a large, microwavable bowl.
• Add spinach, thawed and well-drained, cream cheese, diced tomatoes and chilies and bacon.
• Microwave on high for 5 minutes or until Velveeta is completely melted and mixture is well-blended, stirring after 3 minutes.
• Serve hot with tortilla chips or assorted cut-up fresh veggies.