Swiss and Bacon Dip (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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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, 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 |
Directions:
1. Preheat oven to 400 degrees F.
2. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
3. 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.
4. Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.
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