SWISS AND BACON DIP
YOU WILL NEED:
8 SLICES CENTER CUT BACON
8 OUNCES SOFTENED CREAM CHEESE
½ CUP MAYONAISE
2 ROUNDED TSP DIJON MUSTARD OR HORSERADISH
1-1/2 CUPS SHREDDED SWISS CHEESE
3 SCALLIONS, CHOPPED
½ CUP SMOKED ALMONDS, CHOPPED
VEGIES AND A SELECTION OF CRACKERS OR BREADS FOR DIPPING
DIRECTIONS:
PREHEAT OVEN TO 400 DEGREES
BROWN BACON IN NONSTICK SKILLET OVER MEDIUM HEAT, BLOT BACON ON PAPERTOWELS AND CRUMBLE. I USED THE ALREADY COOKED BACON AND JUST CHOPPED IT UP.
IN MIXING BOWL, COMBINE CREAM CHEESE, MAYO, MUSTARD, SWISS CHEESE, SCALLIONS AND BACON
TRANSFER TO A SHALLOW BAKING DISH AND BAKE UNTIL GOLDEN AND BUBBLY, APPROX. 15 TO 18 MINUTES. TOP WITH ALMONDS AND SERVE
THIS RECIPE IS FROM RACHEL RAY
NEXT WEEK: PAULA’S OLD-FASHIONED MEAT LOAF
ENJOY!
