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Swiss Bacon Dip (#24)

March 25, 2012 by admin

I found this dip randomly. I don’t know how. But I did. And I wanted it. DEEPLY. I’m happy to say that it’s durned good. Good in that deeply decadent I-sort-of-feel-ashamed-of-myself way. It’s a Rachel Ray recipe, and even though I’m not a big fan of her approach, I do like this cheesy, gooey, salty, crunchy, bacon dip. And thankfully there’s no EVOO in it (which annoys me when she says that because she then immediately says “That’s extra virgin olive oil” and if she’s trying to save time by saying EVOO, then why the hell does she tell us what it means. Just say olive oil, for crying out loud! But I digress.)

RECIPE

 

 

Ingredients

  • 8 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
  • 3 scallions, chopped
  • 1/2 cup smoked almonds, coarsely chopped
  • Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickle  or rye breads, or sliced whole grain baguettes, for dipping

Directions

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 pie plate 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 dip with breads and carrots for dipping.

 

THE PROCESS

 

Well, you get your ingredients, see, and you put them in a bowl,  see, and you stir like the Commies are coming to get you and the only way to stop them is to thoroughly mix bacon, cheese, and scallions.

Or something like that.

Cook your bacon first. Make sure it’s crisp.

 

Add all the ingredients together (except the almonds)

 

Spoon ingredients into a bowl and bake until bubbly.

 

 

While it’s cooking, chop your almonds. You can do it the old fashioned way and cut the almonds on a cutting board, but why pass up an opportunity for getting out your aggression? Put your almonds in a baggie and then pound the crap out of them with a rolling pin.

 

 

 

When the dip is done, top with the almonds.

 

 

THE VERDICT

 

 

Now, I went crazy on this. It was great. But it’s really intense. So…originally I’d give it 5 Pretzels, but then I downgraded it to a 4 because you just can’t eat a ton of it without making yourself feel bloated and gross. Still. It’s got a ton of flavor. We liked this on crackers, although bread and veggies worked too. We saved some to heat up for later, and it was still great. Kealoha used some of the filling for an omelette, and that got RAVES.

Putting leftover dip into an omelette is pretty brilliant.

So. The verdict: 4 out of 5 pretzels. Yum.

 

I won’t say Yum-O, because that’s what Rachel says and every time she does, I die a little on the inside.

 


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