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Hot Bacon Cheese Dip

Landon needed new athletic shoes and some clothes for school, so this morning found me shopping at the mall with my daughter and grandson. As a result, not much cooking has been going on in Aunt Nubby's Kitchen today. Tonight I decided that chip and dip would be good weekend fare, so we're having Hot Bacon Cheese Dip. This recipe is adapted from Taste of Home, but I originally found it long ago in their 2004 January/February issue of Quick Cooking magazine.




Hot Bacon Cheese Dip
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
1/2 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon dried minced onion
1/2 teaspoon prepared mustard
8 bacon strips, cooked and crumbled
Tortilla chips or French bread slices

In a slow cooker, combine the cream cheese, cheddar cheese, cream, Worcestershire sauce, onion, and mustard. Cover and cook for two hours, or until cheeses are melted, stirring occasionally. Just before serving, stir in crumbled bacon. Serve warm with tortilla chips or bread. Makes 2 cups. The original recipe made twice this much, so double it if you have a crowd.


This is a great appetizer to serve if you are having friends over because all the prep is done ahead of time. Cook the bacon ahead, then put the cheeses in the crock pot to melt in advance, and it will be ready when your guests arrive.






Linked to:
Jam Hands Recipe Sharing Monday
Landon needed new athletic shoes and some clothes for school, so this morning found me shopping at the mall with my daughter and grandson. As a result, not much cooking has been going on in Aunt Nubby's Kitchen today. Tonight I decided that chip and dip would be good weekend fare, so we're having Hot Bacon Cheese Dip. This recipe is adapted from Taste of Home, but I originally found it long ago in their 2004 January/February issue of Quick Cooking magazine.




Hot Bacon Cheese Dip
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
1/2 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon dried minced onion
1/2 teaspoon prepared mustard
8 bacon strips, cooked and crumbled
Tortilla chips or French bread slices

In a slow cooker, combine the cream cheese, cheddar cheese, cream, Worcestershire sauce, onion, and mustard. Cover and cook for two hours, or until cheeses are melted, stirring occasionally. Just before serving, stir in crumbled bacon. Serve warm with tortilla chips or bread. Makes 2 cups. The original recipe made twice this much, so double it if you have a crowd.


This is a great appetizer to serve if you are having friends over because all the prep is done ahead of time. Cook the bacon ahead, then put the cheeses in the crock pot to melt in advance, and it will be ready when your guests arrive.






Linked to:
Jam Hands Recipe Sharing Monday
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