wire rack.
For swiss cheese dip, melt butter for 1
Preheat your oven to 400 degrees F.
Brown the chopped bacon in a nonstick skillet over medium-high heat. Drain the crisp bacon bits on some paper towels.
In a bowl, combine the softened cream cheese, mayo, Dijon, Swiss cheese and chopped scallions with the cooked bacon.
Transfer this mixture to a shallow, small casserole or baking dish and bake until golden and bubbly at the edges - about 15 to 18 minutes.
Top with the chopped almonds and serve!
In a small saucepan (or could use microwave), combine cream cheese, ranch dressing, swiss cheese and green onion slices. Heat until cheese is melted; stirring constantly until smooth. Place in a small bowl.
Sprinkle with bacon and crushed crackers. Serve with whole crackers.
Combine all ingredients; stir to mix well.
Cover; chill. Makes 3 cups.
To make Swiss Spinach Dip, add 1 1/2 cups shredded Swiss cheese.
Preheat oven to 350 degrees F (175 degrees C).
Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
Bake until browned and bubbling on top, 30 to 40 minutes.
Mix cheeses, mayonnaise and green onions (if using).
Spoon into pie plate and cook until melted and bubbly, about 20 minutes. Combine bacon and crackers; sprinkle on top.
Return to oven for 2 to 3 minutes.
Makes 2 cups.
Serve with crackers.
Especially good with Melba rounds and bagel chips.
Mix mayonnaise, mustard, half the bacon bits, and horseradish together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Sprinkle remaining bacon bits over dip before serving.
Mix the first 4 ingredients.
Sprinkle with bacon and crackers.
Microwave 4 to 6 minutes.
ntil combined. Stir in crumbled bacon and Caramelized Onions. Spoon mixture
In skillet, cook bacon.
Remove and crumble.
Reserve 2 1/2 tablespoons drippings.
Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated.
Add onion soup mix and pepper, then cream cheese. Combine thoroughly.
Simmer, stirring constantly, until cream cheese is melted.
Stir in sour cream and bacon; heat through. Garnish, if desired, with parsley, mushrooms and bacon.
Serve with assorted bread.
In 10\" skillet, cook bacon and remove and crumble.
Preheat oven to 350 degrees.
Fry bacon in skillet until crisp.
Drain bacon; crumble and set aside.
Beat eggs, half-and-half, mustard, salt and Swiss cheese in bowl.
Stir in bacon.
Pour into 4 custard cups.
Place custard cups in 13x9x2-inch baking pan.
Fill pan with 1 inch of hot water.
Carefully place pan in oven.
Bake 45 to 50 minutes or until knife inserted in center comes out clean.
strips strips of raw bacon down the center ( they will
egrees.
Mix mayo, onion, swiss and chives(or green onion
Bake shell at 450\u00b0 for 7 minutes.
Sprinkle bacon and cheese on bottom of shell.
Slightly beat eggs, milk and salt.
Pour into shell.
Bake at 250\u00b0 for 30 to 35 minutes.
Let stand 10 minutes. Serves 3 to 4.
Cook pasta per package directions; set aside.
Cook bacon or lardon\" until cooked, but not crispy; set aside; pour off grease, but don't wipe out pan; add onions and butter, cook 3-5 minutes until onion is translucent, douse with vermouth or gruppa, steam a few minutes; add cream, bring just to hot heat, add cheese.
Continue cooking until bubbly and creamy, add bacon, pour into bowls, serve with sliced green onions if desired.
Separate dinner rolls into triangles.
Press into 9 x 13-inch pan (well-greased).
Place cheese over top of dough.
Combine eggs, milk and onion and pour over cheese.
Sprinkle with bacon and parsley flakes.
Bake at 350\u00b0 for 15 to 18 minutes.
Cool 5 minutes; cut into squares.
Place bacon in shallow dish, cover with
Cook bacon crisp and crumble, add to California Dip.
Add the horseradish.
Chill.
Blend cheese and mayonnaise until smooth; stir in 57 Sauce, bacon and onion.
Cover; chill.
Serve as a dip with raw vegetables, crackers or potato chips.
Makes about 2 cups.