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.
Mix the first 4 ingredients.
Cut toast into diagonal pieces and dip into the dip mixture.
Taste like bacon, lettuce and tomato sandwich.
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
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.
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.
or dipping, and pour the dip into the\"bread bowl\".
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.
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.
east 1 hour.
Build BLT with bacon, lettuce, tomato, and
o make the creamy mustard dip, combine all ingredients in a
For the tomato dip, cook the onion 3-4
o the jar: Mexican Fiesta Dip. Makes two cups. In a
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.
ream cheese, the white queso dip and 1 1/2 cups