Ingredients8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
Variation: Swiss and Bacon Dip with Horseradish – Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.
Buffalo Chicken Dip
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce
1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
shredded cheddar cheese, you decide how much
Frito corn chip, scoopsDirections:
Beat cream cheese, ranch dressing, and red hot sauce.
Fold in shredded chicken.
Spread mixture into pie plate sprayed with Pam.
Bake at 350 degrees Fahrenheit for 15 minutes.
Add cheddar cheese to top.
Bake an additional 10 to 15 minutes.
Serve hot with Frito scoops.
Crab and Artichoke Dip
1/2 cup regular mayonnaise
1/2 cup sour cream
1/2 cup extra old cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 lemon, juiced
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
1 garlic clove, smashed
2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped or 1 tablespoon dried dill, if necessaryDirections:
Mix all ingredients together in a large bowl.
Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
Serve with pita wedges or French bread or crudites.
Creamy Avocado Lime Dip
1 ripe Avocado
1 tablespoon freshly squeezed lime juice
1/2 teaspoon hot pepper sauce
1 garlic clove, finely chopped
salt & freshly ground black pepperOptional Toppings
halved cherry tomatoes
Peel, dice and de-pit avocado and place in a food processor.
Add lime juice, hot pepper sauce and garlic.
Process until smooth and then season with salt and pepper.
Transfer to a bowl and cover by placing plastic wrap DIRECTLY onto the surface of avocado mixture.
Refrigerate until serving.
To serve, you can serve it as is or add some of the optional toppings and serve with tortilla chips or crackers.
Layered Hummus Dip
8 ounces prepared hummus
1/8 teaspoon cumin
1/2 cup chopped tomato
1/4 cup chopped cucumber
fresh ground pepper
4 ounces crumbled feta cheese
2 tablespoons chopped kalamata olives
2 tablespoons chopped parsley
Combine hummus and cumin, spread on the bottom of a 9 inch pie dish.
Top with a layer of tomatoes, seasoned with garlic salt.
Add the cucumbers and sprinkle with pepper.
Add a layer of feta topped with olives, then parsley.
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