After Thanksgiving, I searched online for a similar recipe and found this one. The amounts of cheese are still perfect and make it so gooey and delicious and it is a perfect appetizer to serve year round, no matter what the occasion! Whether you’re popping the wine or not, this recipe is sure to be a success in your family’s annual get-togethers. I so agree that it is hard to resist this dip…there is just something about it…OH! That’s right.
It’s cheese that makes it so hard to resist!
Ingredients
2 (8 ounces) packages of Philadelphia cream cheese
1 cup Hellman’s mayonnaise
1 cup Daisy sour cream
16 ounces smoked gouda, shredded, divided
1 pound bacon, cooked and chopped (see notes), divided
3 scallions, chopped, divided
Freshly ground black pepper to taste
Instructions
Preheat the oven to 400F degrees.
In a large bowl, add the cream cheese and microwave for 30 seconds or until softened and easy to stir. Then, add the mayo and sour cream and whisk until smooth. The mixture should be creamy but not liquidy.
Reserve ⅓ cup of the shredded cheese, ¼ cup of the chopped bacon and 2 tablespoons of the chopped scallions for later. Add the remaining cheese, bacon, scallions and black pepper to the cream cheese mixture and stir to combine.
Transfer the dip to a oven proof dish, sprinkle with the reserved cheese and bacon and bake for 30 minutes OR until golden brown and bubbly.
When out of the oven, sprinkle with the reserved scallions.
Serve immediately!
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Quick Tip: This dip is served beautifully in a hollowed, crusty bread
