RSS Feed

Posts Tagged ‘bacon’

  1. 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.)





    • 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


    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.




    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.






    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.


  2. Crack Dip (AKA Loaded Baked Potato Without The Baked Potato Dip) #21

    February 1, 2012 by admin


    I don’t have all the pictures for this one. I made it over Christmas when I got a new camera and in my excitement, I forgot to take pictures of the step by step process. This one is so easy, you really don’t need the pictures. Basically, buy the ingredients, mix them together, wait, eat.



    16 ounces sour cream

    1 package Ranch Dressing or Dip (dry mix)

    3 ounces bacon bits (the real kind in a bag)

    1 cup shredded cheddar cheese

    ¼-1/2 cup milk (optional)


    For the Ranch Dip…you want something like this:




    Mix all the ingredients together. Refrigerate 24 hours.




    My brother went crazy over this. He stood at the table, dipped his chip in, took a bite, said “Huh”, took another chip and repeated the process over and over. It was pretty funny. Every now and then he’d ask me “What’s that dip again” and I’d tell him and he’d say “Man. That’s pretty good.” He took home all the leftovers.


    We give this 4 Pretzels. It’s not my personal favorite, but it is a crowd pleaser. You do want it to sit for 24 hours so the flavors meld. I found the dip was a little too thick, so I added about 1/4 cup of milk to get it to dippable consistency.






    And it would probably be great on a baked potato.


    Here’s the dip again with my curry mango dip. Isn’t it festive?