1.) soften the cream cheese.
Mix ranch dressing, cream cheese, bacon bits, celery, tomato and green onions in a medium bowl.
Cover and refridgerate for at least an hour.
Slice bread and spread the dip onto it.
Once cream cheese is softened the prep time should only be about 15-20 minutes.
Cook time about 10 for bacon.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.
or dipping, and pour the dip into the\"bread bowl\".
In medium bowl, combine all ingredients. Chill if desired. Makes 3 cups.
Mix the first 4 ingredients.
Cut toast into diagonal pieces and dip into the dip mixture.
Taste like bacon, lettuce and tomato sandwich.
Fry bacon until crisp, then crumble.
Mix mayonnaise, sour cream, bacon and diced tomato.
Toast bread, then cut into bite size pieces (about 6 to 8 pieces per slice).
Bread can be toasted ahead of time, but keep sealed in a plastic container.
Dip toast pieces into dip and enjoy.
Prepare omelet of choice per description in intro.
Assemble BLT omelets per ingredients list in the following manner: Arrange sliced tomato on omelet, cover w/shredded lettuce & top w/bacon slices or bacon torn in pieces as desired.
Cut ea omelet in half to serve. Sprinkle w/shredded cheddar cheese if desired.
-At this point, the dip can be refrigerated until ready
Add all ingredients in a medium bowl and mix well.
Cover and refrigerate until ready to serve.
Hollow out the middle of the bread loaf, reserving pieces of bread for dipping, and spoon dip into the reservoir.
Note: 1/2 cup bacon bits can be substituted for the bacon.
Mix and chill.
Break up loaf of French bread and dip.
Mix together mayonnaise and sour cream.
Add cut up tomatoes. Fry bacon crisp; crumble and add to mixture.
Dip bagel chips.
Fry bacon until crisp; drain.
Crush bacon.
Mix all ingredients together.
Best if made the day before.
Then use the plain Melba rounds to dip.
Mix all ingredients in large bowl until well blended. Cover.
Refrigerate until ready to serve.
Mix the sour cream and mayo in bowl or container.
Add crumbled pieces of cooked bacon.
Cut tomatoes into small pieces and add into mixture.
Mix well, and that's all you need to do!
Use Wheat Thins or other crackers for dipping.
Dip should be made no more than 1 hour prior to serving.
Keep refrigerated before serving.
Mix all ingredients and refrigerate at least for 2 hours.
Make several pieces of toast and put them in a basket cut in 1/4th's to serve with the dip. I also put trisquits out too in case anyone would like to eat it that way too.
combine the ingredients for the dip together until smooth, cover and
Pre-heat oven to 350.
Cut off the top of the Sourdough round.
Hollow out the bread to form a bowl shape (Save the left over bread).
Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
Mix until completely blended.
Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
Bake for 25 minutes.
Cut up the left over bread into bite size pieces and use for dipping.
I cut up extra sourdough bread or serve crackers with this dip.
Enjoy!
east 1 hour.
Build BLT with bacon, lettuce, tomato, and