Rhode Island Clam Chowder Dip - cooking recipe

Ingredients

2 slices bacon, chopped
1/3 cup chopped onion
1 package McCormick(R) Original Country Gravy Mix
1 1/2 cups milk
1 cup shredded white Cheddar cheese, divided
1 (6.5 ounce) can chopped clams, drained
2 teaspoons McCormick(R) Parsley Flakes

Preparation

Preheat oven to 350 degrees F. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon, reserving drippings in pan. Add onion; cook and stir 2 to 3 minutes or until translucent. Stir in Gravy Mix, milk and 1/2 cup of the shredded cheese. Bring to boil. Reduce heat and simmer 2 minutes or until gravy starts to thicken. Remove from heat. Stir in clams.
Pour into 9-inch glass pie plate. Sprinkle with remaining 1/2 cup cheese.
Bake 15 minutes or until cheese is melted. Sprinkle with bacon and parsley. Serve with toasted baguette slices or crackers.