Now, this is my kind of dip!
Check out what my pals over at Normal Cooking had to say about this recipe:
“This BLT Dip would be perfect to serve at your football party, or Christmas party! It is ssssssoooooo good. Oh my word, it’ so cheesy and delicious. The base of it is mainly a cheesy spinach dip, but the bacon really takes it to another level, and the tomatoes give it a refreshing topping on top of all that rich cheese. I actually served this to my family at Thanksgiving to hold us over until the big meal, and it was a huge hit! Everyone immediately gathered around the dip and couldn’t stop eating it! This is great on crackers, but it’s even better on toasted baguette slices. I guarantee that everyone will LOVE this stuff and you’ll be asked to make it over and over again!”
I am definitely making this BLT dip for our next football party. Touchdown!
Ingredients
1 pound Hormel bacon
2 (8-ounce) packages Philadelphia cream cheese, softened
2 cups shredded Kraft mozzarella cheese
2 cups shredded fontina cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup Daisy sour cream
1/2 cup Hellman’s mayonnaise
2 tablespoons Dijon mustard
11/2 cups chopped seeded tomatoes
Toasted bread rounds, crackers
Instructions
Preheat oven to 350˚. Spray a 2 quart baking dish with nonstick cooking spray.
Cook and crumble bacon. Set aside 1⁄2 cup crumbled bacon for topping.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, spinach, sour cream, mayonnaise, and Dijon mustard.
Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly.
Sprinkle chopped tomatoes and reserved 1⁄2 cup crumbled bacon over hot dip. Serve immediately with toasted bread rounds and crackers.
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Quick Tip: Serve this dip with crackers or tortilla chips.
Thank you to Normal Cooking for this great recipe.
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