Take in this top picture, and make a mental note that bacon and green onions on top of a warm, creamy dip should happen in your kitchen soon. You're welcome.
My husband and I had friends over for a staycation Friday and Saturday, which is just a way of saying we had an adult slumber party. This was a two-day event, meaning we needed lots of food - "bad for you" food! This dip had been in my to-do binder, and I had a feeling it would be the perfect appetizer to serve between brunch and lunch. Turns out, I was right! With everyone's hearty approval, creamy bacon dip has earned its place as a keeper. It had us all at bacon.
Creamy Bacon Dip
8 oz. cream cheese, soft
2 cups sour cream
3 oz. bacon, cooked and crumbled
2 cups cheddar, shredded
1 cup green onion, chopped
Extra bacon and onions for garnish
Preheat oven to 400 degrees.
Mix all ingredients, and place them in a 1-qt. dish. Cover, and bake 25-30 minutes.
Bacon on stoneware? Absolutely. For just a few pieces, I use the Medium Bar Pan, but I go with the Large when I'm cooking more. Heat the oven to 415 degrees, and cook the bacon 20-30 minutes or until you're desired degree of doneness. I like mine thick and crispy, so I'm more 35-40 minutes.
Don't you love simple recipes? There are just a few ingredients to mix together, and you're done. Sure, you need to cook the bacon and chop the onions, but those are simple tasks that can even be done ahead of time. In this picture, cheese and sour cream are in a Stainless Mixing Bowl, and more sour cream is in the Measure-All Cup. Then I've got cream cheese in the Classic Batter Bowl and onions on the Large Cutting Board with a 1-Cup Prep Bowl ready to receive. The Round Covered Baker is in the back for the actual baking part.
Produce is pretty, especially when the light is good.
Bacon is also pretty nice, especially when you know you're about to eat it. I used my 5" Santoku Knife from the Forged Cutlery Collection for all the slicing and dicing in this recipe. Side note: You might want to cook an extra piece or two of bacon for nibbling. Just a thought...
Pop the sour cream out of the Measure-All Cup, and you're ready to go! To be perfectly honest, I think I'd cut the sour cream by 1/4 or 1/2 cup next time around. Two cups just seems like a lot, and it's slightly overpowering. Given that I got this recipe from a sour cream company's magazine ad, I can see why there's so much. (Sorry, I can't remember which brand, but I'm leaning towards Daisy.)
After mixing everything really well with a Mix 'n Scraper, I put it in the Round Covered Baker because the dip is actually supposed to bake covered. This is a great piece from the Stoneware Collection because you can do so much with it: bake chicken, microwave a delicious risotto, and more. To finish the dip, bake it, top it with garnish, and serve to friends! Oh, and get ready to share the recipe! Enjoy!
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