This dip is the perfect party food. You can make it ahead of time, put the ingredients in the slow cooker and wallah! 3 hours later, your guests will be serving themselves
Let’s start with the cheesy part… you’ll need two 8 oz blocks of room temp cream cheese, 1/2 cup plain greek yogurt, 1/2 cup mayo and two 8 oz packages of shredded cheese
I’m not a fan of packaged, shredded cheese, but in this application I think it’s fine
I chose a sharp cheddar and a cheddar-montery jack blend, but you can use whatever cheese you like. A combo of cheddar and mozzerella would work well too! Mmmm
Put the cream cheese, yogurt and mayo in a mixer until combined thoroughly
Add in the shredded cheese and mix again to incorporate
You’ll need two whole scallions and one large jalapeno
Slice up the scallions, separating the whites from the greens
You’ll use the white section of the scallions during the cooking process and the green for garnish at the end
Cut your jalapeno in half, scrape the seeds out with a spoon and dice the pepper into small pieces
If your crowd can handle the spice of the jalapeno, leave in some or all of the seeds
Just beware… you never know how spicy this will make the dip!
We did say bacon, right?
Cook a pound of bacon until crisp, drain on paper towels and crumble into small pieces
I’ll have to be honest here… I was only going to cook up 1/2 pound of bacon and my family looked at me like I was nuts
So a whole pound it is. This is for a party, right??
Stir the diced jalapeno, scallion whites & 1/2 of the crumbled bacon into the cheese mixture and scoop into your slow cooker
I used a slow cooker liner to make clean up after the party super easy
Cover and turn the slow cooker to low for 3 hours
I peeked in on it at about halfway through just to be nosy and to give it all a stir. Mmmm
At 3 hours, give it another good stir and top with the reserved green scallions and the rest of the crumbled bacon
Serve right in the slow cooker on a warm setting or spoon out into a serving bowl
Either way, it won’t be around for long!
We served with tortilla chips but crackers would work just as well
Enjoy!
Simply Sundays! ~ Bacon Cheddar Dip
Ingredients
Two 8 oz blocks of room temp cream cheese
1/2 cup plain greek yogurt
1/2 cup mayo
Two 8 oz packages of shredded cheese
2 whole scallions (green onions), sliced
1 large jalapeno, seeded & minced
1 pound of crisp bacon, crumbled
Directions
Mix the cream cheese, yogurt and mayo until thoroughly combined; add in the shredded cheese and mix again to incorporate
Slice 2 scallions, separating the white bottoms from the green tops
Cut a large jalapeno in half and scrape out the seeds; dice the pepper into small pieces
Cook a pound of bacon until crisp, drain on paper towels and crumble; divide in half
Stir the diced jalapeno, scallion whites & 1/2 of the crumbled bacon into the cheese mixture and scoop into your slow cooker
Cover and heat on low for three hours; stirring to combine about halfway through
Top with remaining bacon and reserved green scallion tops
Serve with tortilla chips or crackers
Tools used to make this recipe
Crock-Pot 6-Quart Oval Manual Slow Cooker, Stainless Steel
Simply Bamboo Valencia Bamboo Cutting Board
KitchenAid Gourmet Scraper Spatula
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