Cheddarbacondip Recipes

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:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. , Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.

Steps:

• In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
• Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well.
• Transfer dip to a serving bowl and garnish with the bacon, crumbled.
• Serve with crudites and/or tortilla chips.

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

Steps:

• Mix all ingredients except crackers.
• Refrigerate 1 hour.

Steps:

• Place all ingredients, except bacon in crock pot.
• Cover and cook, stirring occasionally, on low 1 hour or until cheese melts.
• Stir in bacon; adjust seasonings.
• Serve with crusty bread, crackers, or tortilla chips.

Steps:

• Combine sour cream, mayo and soup mix in a large bowl; mix well.
• Stir in cheddar cheese, spinach, water chestnuts and bacon until well-mixed.
• Cover and refrigerate at least 1 hour.
• Garnish with additional shredded cheddar and/or bacon if desired.
• Serve with assorted dippers.

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.