New Year’s Good Luck Spinach Dip

Let’s talk dip cause’ I love me some dip. (Should I be alarmed that in that sentence the only spell check alert I received was for the word cause’? Hmm.)

Instead of cabbage for New Years I chose to make a different leafy green recipe. I know that everyone makes cabbage, well, maybe not everyone but in my neck of the woods it’s cabbage, but in all honesty you can use any green that you want. Greens symbolize money in regards to New Year tradition so any green can do. I chose spinach. I couldn’t be happier with that decision.

This dip is so flavorful. I was trepidatious about using fat free and low fat dairies but you honestly can’t tell at all. Even Baby Cakes loved it. He is not a veggie eater by the way.


New Year’s Good Luck Spinach Dip
recipe adapted from Ezra Pound Cake

2 slices bacon
1 small sweet onion, chopped (about 1 cup)
1/2 red sweet pepper, seeded and chopped (3/4 cup)
10 ounce bag of fresh spinach
3 cloves garlic, minced
1 8-ounce package reduced-fat cream cheese (Neufchatel), cubed and softened
1/2 cup (2 ounces) low-fat Monterey Jack or Parmesan, shredded
1/2 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon red pepper flakes

Preheat the oven to 350 degrees.

In a large skillet, cook the bacon until crisp. Drain the bacon on paper towels. Set aside.

Discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet, and cook over medium heat until vegetables are tender, about 5 minutes.

Add the spinach and garlic; cover and cook until wilted, about 15 minutes. Remove from heat.

Stir in the cream cheese, cheese, sour cream, salt and red pepper flakes into the spinach mixture, stirring until combined.

Crumble the bacon and stir into spinach mixture.

Spread the mixture in a small casserole dish and bake, uncovered, for 10 minutes.

I served this along with sliced cucumber and pita chips. Amazing!


I will be making this again, and not just for New Years. Seriously, that good.

XOXO,

Greek Yogurt Ranch Dip

We all know it’s hot outside, how many times am I going to point that out you ask? Well, until it’s no longer in the 100’s. I once again want cool and creamy for lunch. I found cool and creamy.

Have you ever had Greek Yogurt? From what I can tell a lot of people don’t care for it but I have always liked it. It’s tart like sour cream and thicker than normal yogurt. In the past I’ve always bought the full fat version and with fruit mixed in but for this recipe I bought the low fat plain version. After tasting it I realize that it could easy sub in for sour cream.


Greek Yogurt Ranch Dip
courtesy of my MIL's WW Coach

½ cup low fat greek yogurt
1 tbs. dry ranch dressing mix
pinch of pepper

In a small bowl mix the above ingredients until well combined.

Serve cold with fresh vegetables or chips.

Serving Size: 1/4 cup
Weight Watchers Points Plus Points: 2


Cool and creamy with a ton of kick to it. I plan on playing around with this to see what else I can create in the near future. Yum.

XOXO,

Apple Cheddar Beer Dip

It has been crazy busy in my life as of late, and I can imagine that I am not the only one. Spring brings sunshine, hope, rebirth and so many get togethers and parties. Bring on the margaritas.

My best friends in the whole wide world planned a Birthday Party and I offered to bring a dish. So the morning of the shindig I needed something and stat. Luckily I recalled this dip, one of my sister in laws made it for our Girl’s (Adult Beverage) Slumber Party a little more than a year ago and I really liked it. Not to mention I had all the ingredients to make it. Easy Peasy.

Melissa, SIL, made it with regular beer but I never can leave any recipe alone so I changed it up a bit using Woodchuck Apple Cider, or also known as hard apple cider. It was a tart surprise in a creamy dip. I loved it. Baby Cakes loved it. And many of the party goers loved it. Love love love all around.


Apple Cheddar Beer Dip
recipe from Melissa Jones, Sister in Law

16 ounces cream cheese, softened
1 packet ranch dressing mix, dry
2 cups shredded cheddar cheese
1/3 cup apple beer

In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in the cheddar cheese.

Serve with pretzels for dipping.


I know, couldn’t be any simpler right? Don’t let its simplicity fool you the flavor is complex and it really has just enough apple to it.

Yummy,

Cream Cheese Chili Layer Dip

I have a tendency to take meat out of the freezer with the intention of cooking it the next day only for something to come up or I have a rough day and don’t feel up to cooking that night. That’s the plus side to not having kids I suppose, I can just tell Baby Cakes to fend for himself. Well, I did that the other night and knew, as gross as it sounds, that I would have to smell check the chicken before I cooked it tonight. Just as I suspected it would be it was no good. So the question lurked all day in my mind, if the chicken isn’t any good anymore what should I make for dinner?

When I walked in the door from work I walked directly to the cabinet and starting scavenging. It super cold outside here in South Texas so I know something warm would hit the spot. I also want easy, as in 5 minutes prep time easy. Then I remembered a weekend or two ago coming across a recipe for Cream Cheese Chili Dip and y’all know how much I enjoy a dip (oh I do, I really really do). Bingo, Cream Cheese Chili Dip it is. I’m sensing a pattern here.

When it comes to ease this dip takes the cake or cheese as it were. Three ingredients is all it takes although the Wolf Brand Chili website actually lists more, oh well maybe one day, and when it comes to prep work it can’t get any simpler. I implore you to make this dip, when Baby Cakes walked through the door and asked what I was making I got a “oh, yummy” and it is, it may not be gourmet but it is yummy.


Cream Cheese Chili Layer Dip
recipe from the Wolf Brand Chili website

8 oz. cream cheese, room temperature
1 can chili, without beans
shredded cheddar cheese, use your discretion

Preheat the oven to 350.

Spread the cream cheese into the bottom of a small baking dish; spread the chili over the cream cheese and then the shredded cheese over the chili.

Bake for 20-30 minutes. Garnish with green onions if desired. Serve warm.


We tried it with tortilla chips, corn chips and well whatever the Cakes could get his hands on. This is a keeper for shore (yes I know the actual way to say that is for sure but my blog, my lingo).

I thought I'de give you a shot of what it looks like underneath the cheese.


Peace, Love, and Spinach Dip,

Spinach Dip

Who hasn’t had spinach dip? I am guessing just about everyone has tried it at some point in their lives, unless they are absolutely positively against spinach, and some people are. If you’re not against spinach and you are the 1 out of 10,000 that hasn’t tried it I beg of you go to the store, buy the ingredients, make this dip, and try it. You won’t be disappointed, I promise!

This is the dip among dips in my opinion; as far a cold dips go. My Aunt Beth is actually the first person in my life to have ever served it and although I would eat some, during my childhood years, I don’t remember being in love with it then. Truthfully, I had kind of forgotten all about it until a few years ago when my Mother in Law made it. The difference now, unlike my childhood years, is that I am crazy over it. My Aunt serves hers in a Hawaiian Bread bowl but my MIL serves hers alongside a bag of salty potato chips. Either way you serve it I’ll take it, seriously I will take the whole bowl and run.

I don’t know if you’ve noticed but lately Baby Cakes and I have been having the occasional dip for supper during the week. I honestly think it might end up being some kind of a weekly tradition. I for one am stoked, how easy is a dip for dinner? Super easy, that’s how easy.


Spinach Dip
recipe from Knorr website

10 oz. package frozen chopped spinach, thawed and squeezed dry
16 oz. container sour cream
1 cup mayonnaise
1 package Knorr® Vegetable recipe mix
8 oz. water chestnuts, chopped (optional)

Combine all ingredients and chill for at least 2 hours.


Peace, Love, and Spinach Dip (I think I just found my new sign off),

Chorizo Dip

This is the best dip I have ever had in my entire life hands down. I can’t even begin to tell you. Baby Cakes loved it just as much as I did and in fact told me that it the best thing he has ever eaten. Simply put, it is amazing. This dip will adorn every pot luck table from now on, every.single.one. It is so good that I am almost speechless (a feat if you know me).

Baby Cakes and I often eat chorizo, mainly for breakfast and always on Saturday mornings in whatever form we happen to find it. The neighborhood gas station sells authentic chorizo and egg tacos or this little Mexican restaurant in Tomball, were Baby Cakes and I frequent, have so many chorizo choices, Queso Flameado con Chorizo or Picadillo de Chorizo con Huevos y Patatas (Minced Chorizo w/ Eggs and Potatoes) just to name a few. I could go on and on about how amazing chorizo is but I won’t. However, I think you can tell that we eat a lot of it so when I found this recipe recently oh, it was so on.

The one thing I’ve found since making and eating chorizo regularly is that you have to find a good quality; the chorizo that most stores sell will cook down to nothing, just orange-red liquid of melted fat. No, you need a good homemade chorizo. I recommend finding a local Mexican Grocer (in Southern Texas I can find one anywhere) and purchasing it from them. You won’t be sorry, either for buying the good chorizo or for making this dip. Seriously, amazing!


Chorizo Dip
recipe from Evil Shenanigans

1/3 cup Mexican chorizo
1/2 cup onion
1/4 cup diced red bell pepper
2 tablespoons minced jalapeno
1 clove garlic, minced
1/4 teaspoon cumin
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/4 cup panko bread crumbs
1/4 teaspoon smoked paprika
3 teaspoons butter, melted

Heat the oven to 350 F and spray a small baking dish with non-stick cooking spray.

In a small pot over medium heat add the chorizo. Cook until all the fat is rendered and the meat is browned, about 8 minutes.

Drain the meat on paper towels and return to the pot along with the onion and red pepper. Cook until the onions and peppers are softened, about three minutes. Add the jalapeno, garlic and cumin and cook until fragrant, about one minute. Remove from the heat and allow to cool slightly.

In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Fold in the cheddar cheese, then add the chorizo mixture and mix thoroughly.

Pour the mixture into the prepared dish. In a small bowl toss the panko, paprika and butter until evenly coated. Spread evenly on the dip. Bake for 25 to 30 minutes, or until bubbling and golden brown on top. Cool for 10 minutes before serving.


We ate ours directly out of the dish with crackers.

I kept trying to get a shot of actual dip, what's underneath the topping but this is all I kept getting over and over, apparently my camera isn't as big a fan as Baby Cakes and I...


This recipe will be shared with every single person I know and soon starting with everyone who frequents Delightful Country Cooking and joins in on her weekly link party This Weeks Cravings.

Swoon.

Guacamole

I have another when I first starting dating Baby Cakes recipes to share...

My Mother in Laws recipe box is full of quick meals, having been so involved in and dedicated to her children’s lives and also substituting at the High School she needed fast and filling to feed the family. It was one of those after football/cheerleading/work/PTA/laundry/homework/etcetera etcetera situations. You might know this situation personally; heck I think all women know this situation personally. Anyhow even though her life has calmed a bit since then she still makes some of the dishes that my husband grew up eating and I was lucky enough to get to devour them while we were dating. This is my third favorite thing that she makes. (Yes I have a list; she makes some really wonderful dishes.)

I was surprised to learn that all she uses in her guacamole are avocados, tomatoes, garlic salt and salt. I had always had it with jalapenos, onions, cilantro, and just so many different ingredients and variations but who would have thought that the simplest version would taste the best. She taught me that salt is key in this recipe and I have found myself even adding salt to it at restaurants and being amazed at what a difference it makes. Mmm hmm, once you make it like this then they can keep the all the other ingredients.


Guacamole
slightly adapted from my MIL

3 large avocados pitted and scooped from skins
¼ purple onion, small diced
1 Roma tomato, small diced
1 teaspoon of garlic powder
salt to taste

In a mixing bowl mash the scooped avocados and then add the diced onion, tomato and garlic powder stirring to combine. Add a teaspoon of salt at a time, each time stirring and tasting until you can taste the difference. Not salt lick salty but obviously salted.

Serve with tortilla chips.

These and other dips are my second favorite form of dinner, second only to the crock pot, that I could ever make. It is such a delight knowing that after I come in from work all I have to do is a bit of chopping and mixing before we can eat. Of course this doesn't have to be a dinner recipe, it would be great for any situation where a dip is needed.

Yum.

Buffalo Turkey Dip

I have leftover turkey (who doesn't?). I don't feel like cooking dinner tonight. The only way I will even walk myself into the kitchen is if I hardly have to do a thing. (Although now that I'm in here I see that I still need to clean the dishes from last night. Ugh!) Enter Buffalo Turkey Dip.

Originally I made/make this recipe using canned chicken, (it's another one of those recipes that I've made a million times before becoming a blogger) but I have turkey on hand to use so turkey it is. If you like hot wings, which we do, then you will love this dip. It is simple to make and easy to serve plus its hearty enough to be an entire meal. Yum! Oh and to brag on it a bit more I actually took this dip to my first Thanksgiving with BCakes' family and it has been requested by his cousin every year since. I think it is one of those "the way to a man's heart" dishes.

Baby Cakes always gives this one "10.5 thumbs up" and last night was no exception. So if you’re looking to use up turkey and are kind of tired of sandwiches give this one a try.


Buffalo Turkey Dip
recipe from FranksRedHot.com

8 oz. cream cheese, softened
1/2 cup chunky blue cheese dressing
1/2 cup hot wing sauce
1 cup mozzarella cheese
2 cups diced turkey
1/4 cup mozzarella cheese

Preheat the oven to 350 degrees.

Mix the first 5 ingredients together until combined well.

Bake for 20 minutes or until bubbly and then top with remaining 1/4 cup of cheese and bake until melted.

Serve with crackers and celery.


I thought I would throw in a picture of what the dip looks like without cheese on top...

I really can't describe this dip well enough for you other than by saying it tastes like buffalo wings. Use a celery stalk to scoop some up and it really is uncanny. Enjoy, because I know that once you taste it it'll stay in your recipe files forever.

XOXO,

Creamy Pumpkin Dip

When I came across this recipe my first thought was that it looks so easy to make and I was right it is very easy to make. The perfect quick recipe for Halloween or just the fall in general.

This recipe says it's supposed to be a mousse, as in Creamy Pumpkin Mousse and it is mousse-y, lol, but lacking in flavor or sweetness. Lacking in something. Perhaps next time I'll add some ginger or nutmeg, perhaps a bit of powdered sugar to the mix. Something. Anyhow, it's perfect to serve with a sweet cookie for dipping. So from now on in my eyes this recipe will be known as Creamy Pumpkin Dip. Hence my renaming it as such.

In all honesty I've noticed that this year I'm not really a fan of pumpkin dishes. I've had pumpkin candy, poptarts, ice cream, dips, cake, etc. and not been crazy about any of them except for Maggie's Luscious Four-Layer Pumpkin Cake which surprises me. My point being that I might not be a good judge of this particular recipe because I wasn't crazy about it.

However, Baby Cakes was. Everytime he would open the fridge he would use his finger to scoop some out and eat it. Also when it was on the counter, in his bowl, in my bowl... Needless to say "this is a keeper" says the hubby.


Creamy Pumpkin Dip
recipe from Mr. Food

Ingredients

1 can (16-ounces) solid-pack pure pumpkin
1 package (6-serving size) instant sugar-free vanilla pudding mix
1/4 cup low-fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping, thawed

Instructions

In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix, milk, and cinnamon until well blended.

Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve.

I served mine topped with some pumpkin seeds and nutmeg along with some gingersnaps and vanilla cookies. Baby Cakes dipped a Snickers in it. To each his own, right?

All in all a super quick and tasty treat.

Trick or Treat,

Swamp Dip

Apparently I am in a dip mood. Also a Halloween mood. Enter swamp dip.

Just last week I was riding above the entire Lousiana swamp (In route to Georgia to welcome home my brother from Iraq! I am very proud of him so I had to share with my fellow bloggers.) watching out the window wishing/hoping to see an alligator. (They can't get me I am in a truck, geesh.) We did spot a few and it was everything I thought it would be, like looking out of the window and seeing an alligator. lol. Anyhow I paid attention to the swamp land and wondered what it would be like to live there. Probably creepy (I am a dry land girl through and through) and creepy goes with Halloween. Tada, swamp dip! (The entire thought process was much longer and drawn out but I'll spare you the inner workings of my mind.)

This recipe is a combo of many things. One of my aunts spinach dip recipes, queso flamedo (atleast my version of it), some various dip recipes I've seen/eaten/made over time and some things I had in my fridge. All of that produced this spinach dip. Think really gooey stringy cheese and spinach mixed together.

Baby Cakes didn't get to try this recipe (although I will be making it for him soon). Nope, it was made for the Girls Poker Night shindig and let me just tell you that every.single.person at the poker night raved about it. I heard mmmm's and yum's the entire time anyone was eating it. Infact I have to print this recipe out to give to some, that's how good it is. I would have to say that this is my new favorite dip recipe. I plan on taking this dip with me to every potluck, party and occasion from now on. (I told you it was good!)


Swamp Dip

1/4 cup butter
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, small chopped
2 tablespoons flour
1/2 cup chicken broth
1/2 cup whipping cream
1/2 cup feta cheese
1/4 cup plain yogurt
1 box frozen spinach, thawed and squeezed
1/4 teaspoon hotsauce
8 ounce bag of mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper

In a saucepan over medium heat add the butter, onion and red pepper. Cook until almost softened and then add the garlic. Cook until done.

Stir in the flour and cook, while stirring, about 1 minute. Add the chicken broth and cream stirring nonstop, until the mixture is thickened.

Stir in the feta cheese, yogurt, spinach and hot pepper sauce until the mixture is heated through.

Remove from heat and then stir in the mozzarella cheese until melted. Season with salt and pepper to taste.

Spread into an oven safe serving dish (sprayed with nonstick). Either serve now or cover and refrigerate until ready, up to 2 days.

If serving later preheat the oven to 350 and bake for 15 minutes.

I loved it with bagel chips but some say that they were too hard and hurt thier mouths so they preferred crackers. Whatever you choose to eat it with albeit veggies, chips, a spoon or just your hands, do it, just make this and eat it!

Boo Y'all,

Pepperoni Pizza Dip

When Baby Cakes and I first moved in together I was so excited to cook all the time. I would wake up early and make his breakfast, pack him a lunch and then come home from work and whip up a scrumptious dinner. (Not to mention keep the kitchen perfectly clean. Yeah, let's keep my housekeeping tendencies out of this.) Now he does his own breakfast and lunch. I do still cook dinner though. Shrug. So the point of sharing this is that I didn't start blogging until after we got married, (I know, scandalous) and because of this fact I haven't blogged some of my favorite things yet. Somewhere along the way I thought I had but when I went searching for the below recipe today I found that I hadn't even blogged it yet. Oooohhh y'all are in for a treat!

I have made this dip a million times, most of the time I make it for parties or potlucks. But, sometimes I make it just because I just want to eat it. Once I made this recipe just to have it while sitting on the front porch with my neighbor. A box of crackers between us and the dish perched on our knees. You will want to double this recipe, there is never enough.

Baby Cakes loves it, I love it, family loves it, neighbors love it, strangers love it, you'll love it. Infact, I have never taken this dip anywhere with me and returned home with some left in the dish. Never.


Pepperoni Pizza Dip
recipe adpated to my liking from an unknown source years ago

8 oz. cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons italian seasoning
1/2 cup pizza sauce
2 ounces pepperoni, chopped*
1/8 cup pepperoni, chopped*, reserved
1/4 cup green onion, sliced
2 ounces mozzarella cheese
1/4-1/2 cup mozzarella cheese, reserved
crackers or bagel chips

Preheat the oven to 350.

Prepare a baking dish half sheet or round.

Mix together the cream cheese, sour cream, pizza sauce and italian seasoning together in a bowl until smooth.

Stir in the pepperoni and green onions until well combined. Spread into prepared baking dish and bake for 12 minutes.

Remove from oven and let cool. Once cooled top with remaining cheese and pepperoni and cover with foil and put in fridge overnight or up to 3 days.

Before serving preheat the oven to 350 once more and bake off for 15 minutes. Serve.

*You could also use the mini pepperoni, which is what I used this go around, just omit the chopping.


(this picture is just so that you can see what the actual untopped dip looks like)

Now I know that it seems weird to make it and then let it sit around in the fridge for awhile but I promise it needs to. If you don't want to or think it would be better without that step be my guest, try it the first day you make it and then let it sit in the fridge overnight, reheat and then try it again. The flavors meld and work magic overnight.

Once you make this dish, if you like pepperoni, you WILL make it again and again. I have been asked for this dish on numerous occasions and will always ablige. Heck I ask for this recipe on numerous occasions. Yum!

XOXO,

Sausage Cream Cheese Dip

I am so tired, really tired. I think that the move has finally caught up with me or should I say us because BCakes is pretty cranky himself. Working, un-packing, getting everything settled, living regular daily life and all that that entails has finally worn me plum out. (I must say though I love having our own home!)

So what do I do when I am barely making it through the day? Cook something simple simple simple for supper. This recipe is simple but oh so good. Now I am not normally a fan of cheese dip with sausage but this one rocks. I'm not sure if it's the cream cheese versus velveeta but even the hubs said he likes this one over velveeta cheese dip anyday. It's good.


Sausage Cream Cheese Dip
recipe from a co-worker

1 lb pan sausage (we used spicy venison)
1 - 8 oz block cream cheese
1 can Rotel, drained
2 cup shredded cheddar cheese
1/2 cup heavy cream

Brown the sausage over medium heat until cook through. Drain and set aside for a second.

In a medium saucepan melt together cream cheese, cheddar, rotel and heavy cream. This doesn't take any time at all if you have a gas range, you have to watch it.

Stir in sausage to cheese mixture and cook on low for a minute or two.

Eat it up with some tortilla chips.

It's really thick and like I said above super easy. It certainly could feed a crowd or just one really hungry hubby.

Once again, Enjoy,

Chocolate Chip Caramel Cream Dip

Got another one for y'all- Yum!


a.k.a. Chocolate Chip Cookie Dough Dip
from Brown Eyed Baker

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips

In a small saucepan, over medium heat, melt the butter and the brown sugar. Stir continuously, until the brown sugar dissolves. It will end up looking like a caramel colored roux. When it's done remove the saucepan from the heat and stir in vanilla extract (It will bubble incredibly so watch out). Set aside and let cool a bit.

In a seprate bowl beat the cream cheese and confectioner’s sugar until smooth and then slowly beat in the cooled caramel mixture. Add the chocolate chips and stir with a rubber spatula. (It truly will look like raw chocolate chip cookie dough.)

Put the dip into a serving bowl and refrigerate until 20 minutes before serving. It needs a bit of time to soften. I'm serving mine with Nilla Wafers but I have read that Graham Crackers would work as well.

I truly thought this would taste just like cookie dough, it doesn't hence me calling it Chocolate Chip Caramel Cream Dip. Doesn't matter either way though it tastes so wonderful. Mmm-mmm-good.

Wonder what everyone will think,

Cheesy Bacon Onion Dip

First off, I hope everyone had a very lovely Thanksgiving and ate until they could burst.

Secondly, I have a yummy dip that I made for one of our Thanksgiving meals with family I'd like to share. Only I have to tell you that when I was making this dip I noticed there was a terrible smell in the house. So I started tracking it down and low and behold, swiss cheese. Ugh. I'll have to say though it is like all the other dishes that smell so bad, they taste so good.

I took this dip to Michaels Aunts house and even though the smell was a bit off the dip itself was wonderful. I got quite a few compliments on it. Either way, I think it is worth making and trying.

Oh yeah and by the way I forgot to take a picture when it was first baked off and had to take a picture of it the day after Thanksgiving.

















Cheesy Bacon Onion Dip
1 8-ounce package of cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups shredded Swiss cheese, divided
8 strips of bacon, cooked and chopped into small pieces OR 1/2 cup bacon bits
1/2 cup onion, diced
1 Tbsp. butter
Salt and pepper to taste
seasoning (your choice)

Preheat oven to 350 degrees. Grease a pie dish or other small oven-save dish with cooking spray and set aside. In a medium bowl blend together cream cheese, sour cream, and mayo until creamy. Stir in 3/4 cup Swiss cheese (about half) and almost all of the bacon. Season with seasoning and/or salt and pepper to taste. Sautée your onions until carmelized over medium-high heat using 1 tablespoon of butter. Add to the creamed mixture and stir until evenly distributed. Spread this mixture evenly in the bottom of your prepared baking dish.

Next, sprinkle the remaining Swiss cheese over the top of the creamed mixture. Finally, sprinkle left over bacon evenly over the top. Season with a little bit of freshly ground pepper on top. At this point, you can cover it and put it in the fridge for up to 5 days.

Bake for 15-20 minutes or until dip is bubbly and cheese begins to turn golden brown. Serve with crackers or chips.


Yum,