Bacondip Food

CHEESE AND BACON DIP

Steps:

• Cook bacon in a non stick skillet / fry pan over high heat until browned. Transfer to paper towel lined plate to drain.
• Mix cream cheese, mayonnaise, sour cream and garlic powder together in a heat proof bowl.
• Stir through most of the bacon, all the cheese and most of the shallots. Microwave on high for 3 minutes. The dip may look like the oil from the cheese has separated. Just stir well and it will come (and stay) together.
• If serving as is, pour into a serving bowl, top with remaining bacon and shallots.
• Serve with crackers, chips and the bread you pulled out to create the bread bowl (I toast it).

BACON CHEDDAR DIP

Steps:

• In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.

WORLD'S BEST BACON CHEESE DIP

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

CHEDDAR-BACON DIP

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. , Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.

BACON CHEDDAR DIP

Steps:

• In medium bowl, combine sour cream and cheese food; mix with wire whisk until well blended. Stir in remaining ingredients. Refrigerate 2 to 3 hours to blend flavors. Serve with assorted vegetable dippers.

BACON ONION DIP

Steps:

• Place the olive oil and bacon in a medium skillet over medium heat. Cook, stirring often, until the bacon is golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Add the onions and salt to the pan and cook slowly in the bacon fat, stirring often, until deeply caramelized, about 15 minutes. Add the onions to the bowl with the bacon and let cool for about 5 minutes. Stir in the yogurt and chives. Cover and refrigerate for at least 1 hour to let the flavors mingle. Serve with the carrot "chips" or pita chips.

CHEESY KALE AND BACON DIP RECIPE:

Steps:

• In a large bowl, mix together 1 3/4 cups shredded cheese, chopped green onions, bacon bits, water chestnuts, Knorr Vegetable Mix, mayonnaise, and sour cream. Cover and place in refrigerator while preparing the kale.
• Preparing Kale leaves: Wash the kale leaves thoroughly. To de-stem the kale leaves, place leaves on a cutting board. Fold each kale leaf in half, cut along the stem, and then pull out the stem. Either discard the stems or place in a freezer bag and freeze to use later in your soup stocks. Tear the kale leaves into large pieces.
• In medium-size sauce pan over medium-high heat, add 1/2 cup of water. Place the prepared kale pieces in the pot and cover with a lid to steam. After a couple minutes, remove lid and stir kale so fresh leaves are rotated to the bottom of the sauce pot; cover with lid again. Check again and stir after a couple additional minutes have passed. Cook until all the Kale is cooked, but do not overcook to avoid having kale leaves shrivel up too much. Remove from heat and drain off liquid (place kale in sieve to squeeze all the liquid out).
• Place the drained kale on a cutting board and finely chop. Set aside 2 tablespoons of chopped kale for garnish later.
• Remove the prepared cheese dip from the refrigerator. Mix chopped kale (all but the reserved 2 tablespoons) into the prepared cheese dip. Cover bowl and place back in refrigerator for 2 hours to overnight. The longer the flavors have to meld, the better.
• When ready to serve, remove the prepared Cheesy Kale and Bacon Dip from refrigerator and place in nice serving bowl. Garnish the top with the remaining 1/4 shredded cheddar cheese and the 2 tablespoons of kale that was set aside earlier for a nice presentation. Enjoy!
• Serve with crackers, baguette bread, tortilla chips, sliced carrots, celery, or cucumbers.
• Makes 1 large cheese ball or approximately 1 1/2 cups spread.

BACON-CHEDDAR DIP

Steps:

• Mix all ingredients except crackers.
• Refrigerate 1 hour.

5-MINUTE BACON, CHEDDAR & SOUR CREAM DIP

Steps:

• Warm bacon in microwave as directed on package; chop into 1/2-inch pieces. Place in medium bowl.
• Add remaining ingredients; mix well.
• Refrigerate several hours or until chilled.

BACON-FLAVORED DIP MIX

Steps:

• Combine all ingredients in a small bowl; blend well.
• Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
• Lable as Bacon-Flavored Dip Mix.
• Store in a cool, dry place and use within 6 months.
• Bacon Flavored Dip:.
• Combine 1 cup of sour cream and 1 package of mix.
• Chill at least 1 hour before serving.
• Makes about 1 cup of dip.
• VARIATIONS:.
• Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.

CHEDDAR BACON RANCH DIP

Steps:

• Add the room temperature cream cheese, sour cream and mayonnaise to a medium bowl and whisk well to combine until there are no lumps.
• Stir in the Ranch seasoning.
• Add the cheese, green onions, and crumbled bacon, reserving a small amount of each for the top.
• Stir everything together well add the dip to a clean bowl for serving. Add the remaining cheese, green onions, and bacon to the top of the dip.
• Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Serve with chips or veggies for dipping.

BACON DIP

Steps:

• Cook the bacon until just barely crispy.
• Remove the bacon from the pan, pat with paper towels and chop.
• In a large mixing bowl, combine all of the ingredients.
• Cover and refrigerate at least 30 minutes, or until ready to serve.
• Serve with chips, crackers, pretzels, or even carrots and celery if you feel like it!
• Enjoy!

BACON DIP

Steps:

• Cook bacon until crisp. Drain on paper towels, then finely chop. Reserve 2 tablespoons chopped bacon and stir rest together in a medium bowl with scallions, sun-dried tomatoes, cream cheese, and ranch dressing.
• Transfer to a serving dish and chill for 30 minutes. Garnish with reserved bacon and additional sliced scallions. Serve with fresh vegetables or crackers.

BACON CHEESE DIP

Steps:

• Cook bacon in a skillet over medium heat until browned. Transfer to a paper towel lined plate and set aside.
• Place cream cheese, cheddar cheese, Worcestershire, horseradish, mayonnaise and sour cream in a food processor. Process until smooth, about 30 seconds.
• Transfer mixture to a bowl, stir in green onions and reserved bacon pieces. Cover and refrigerate for an hour to let flavors mingle.
• Allow to come to room temperature before serving.

BACON DIP

Steps:

• Combine all ingredients.
• Place in covered container
• chill for an hour at least.
• Serve with chips or crackers. (I love this with Frito scoops).

CHEESY JALAPENO BACON DIP WITH TATER TOT CRUST

Steps:

• Preheat oven to 425 degrees.
• Cook bacon in a skillet over medium heat until cooked through. Transfer to a paper towel lined plate. Once cool, dice.
• Combine cream cheese, mayonnaise, jalapeno, mozzarella, cheddar, garlic powder, green onion and bacon together in a bowl. Taste and add salt if needed. Transfer to a small, oven proof baking dish.
• Place frozen tater tots in a blender or food processor and process just until crumbled.
• Sprinkle tater tots over the top of the dip. Bake in preheated oven for 15 - 20 minutes or until the edges of the dip are bubbly and the tater tots are browned. Serve immediately.