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RECIPE: Hot Cheese & Bacon Dip

When the weather gets cooler, the foods get warmer.

Here’s a flavorful hot fall and winter dip from Kraft. You serve it warm and bubbly, with crudités, crackers, cocktail franks or cut-up regular franks or brats.

Kraft developed it with their brands: Kraft Real Mayonnaise, Oscar Mayer Brand bacon, Philadelphia Cream Cheese and Shredded Three Cheese and Kraft Natural Shredded Three Cheese With Touch Of Philadelphia, which combines Cheddar, Colby and Monterey Jack with a touch of cream cheese.

We grated what we had at home: a combination of Emmental (the real Swiss cheese) and Sharp Cheddar.

We also added what we think is the perfect hot, tangy complement: prepared horseradish (from a jar, not fresh root). If you want more tang and don’t like horseradish, try Dijon mustard (not Honey Dijon).

Prep time is 10 minutes, total time is 25 minutes.

RECIPE: HOT CHEESE & BACON DIP

Ingredients For 12 Servings

  • 3/4 cup shredded cheese, divided
  • 4 slices cooked bacon, crumbled, divided
  • 2 green onions, finely chopped, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup mayonnaise
  • Optional: 1 tablespoon prepared horseradish or Dijon mustard
  •  
    Plus

  • Dippers: crackers, crudites, hot dogs, etc.
  •  

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    How yummy! Photo courtesy Kraft Foods.

     

    Preparation

    If you have a warming tray, hot plate or other tabletop item with a heat source, get it out to keep the dip warm.

    1. HEAT the oven to 350°F. Reserve 2 tablespoons each of the bacon, cheese and onions for garnish.

    2. MIX the remaining ingredients until blended, and spread onto bottom of 9-inch pie plate sprayed with cooking spray. Bake for 15 minutes, or until hot and bubbly around the edges.

    3. GARNISH with the reserved ingredients and serve with the dippers.

      




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