Bacon and Cheddar Dip

Bacon and Cheddar Dip
(makes about 2 cups)
(from Rick Rodgers' "Dip It!")


3/4 cup softened cream cheese
1 cup sour cream
6 slices cooked bacon
1 cup shredded sharp Cheddar cheese
Handful of chopped chives


1. Blend the cream cheese and sour cream together with a hand blender until smooth.

2. Mix in the bacon, Cheddar and chives.

3. Refridgerate for at least 2 hours before serving.


The original recipe called for 1 cup of mayo but we are trying not to eat that now. The dip I made was very thick, so you may need to add the mayo or more sour cream to thin it out.

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