Monday, July 22, 2013


I found this recipe on Facebook.  My brother made it and people raved about it (I didn't have any).  So D made it while we were at the beach.  Oh my!  How people don't stick their whole face into a bowl, is beyond me.  How we made this last 3 days, I'm not sure either.


Photo by ALB

1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened (used 1/3 fat)
1/2 cup sour cream (used low fat)
1/4 cup mayonnaise (used low fat)
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste (didn't use, and didn't need)

Toasted bread rounds, crackers, or pita chips.

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

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