Bacon Dip Recipes

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

Steps:

• Bring cream cheese to room temperature. Preheat oven to 400 degrees.
• In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
• Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups.
• *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
• Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
• In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
• Crumble the bacon into a large mixing bowl. Stir in mayonnaise, corn syrup, apple cider, black pepper, and onion. Stir until ingredients are well combined. Cover and refrigerate for 6 hours.

Steps:

• In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.

Steps:

• Beat cottage cheese with mixer until smooth. As an alternate method, the cottage cheese can be pureed in a blender.
• Combine sour cream, cream cheese, and pureed cottage cheese in large mixer bowl.
• Mix first on low and then on medium until thoroughly creamed together. Scrape sides of bowl as needed.
• At low speed, slowly add Claud's sauce and then shredded bacon. Mix until well combined, scraping bowl as needed.
• Refrigerate several hours (preferably overnight). Stir briefly by hand before serving with chips or crackers.

Steps:

• Combine all ingredients.
• Place in covered container
• chill for an hour at least.
• Serve with chips or crackers. (I love this with Frito scoops).

Steps:

• Heat a large skillet. Add the olive oil. When it shimmers, add the onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45 minutes to I hour; add a little water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.
• Meanwhile, cook the bacon in a small skillet until it has rendered its fat. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate; reserve the fat in the pan if you will be frying the shallots.
• Let the bacon cool.
• Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl.
• For the optional garnish, add the vegetable oil to the skillet with the bacon fat and heat over medium-high heat until the oil shimmers. Add the shallots, lower the heat, and cook, stirring occasionally, until golden brown, about 2 minutes. Drain the shallots on a paper-towel-lined plate.
• Garnish the dip with the fried shallots, if using, and serve.

Steps:

• Heat oven to 350ºF.
• Reserve 2 Tbsp. each shredded cheese, bacon and onions for garnish.
• Mix remaining ingredients until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 15 min. or until hot and bubbly around edge.
• Garnish with reserved ingredients.

Steps:

• Warm bacon in microwave as directed on package; chop into 1/2-inch pieces. Place in medium bowl.
• Add remaining ingredients; mix well.
• Refrigerate several hours or until chilled.