Appetizers
8 slices Bacon, chopped
8 oz Cream Cheese, softened
1/2 cup Mayonnaise
1 Tbs Dijon mustard
1-1/2 cups Shredded hard cheese (parmesan last time made it too salty)
6 ea Scallions, chopped, excl tops
1/2 cup Smoked almonds, coarsely chopped
Asst baby carrots, celery, mushrooms, crackers for dipping
From Rachael Ray, February, 2014.
Preheat oven to 400°F.
Brown bacon in nonstick skillet over medium high heat. Drain bacon bits.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, shredded cheese, and scallions with cooked bacon.
Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes.
Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads, crackers and vegetables for dipping.
Variation: Swiss and Bacon Dip with Horsaeradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.