Bacon and Cheese Dip

Well, this was a huge hit on Easter with my family. It almost has that Quiche Lorraine taste. I could have eaten the whole platter. A tip for the Fontina since it’s a soft cheese, put in freezer for 20 minutes so its easier to shred. I didn’t shred yesterday, I just made cubes and it worked out just fine.

1 pound bacon, cooked, drained, crumbled, and divided
 2 (8-ounce) packages cream cheese, softened
 2 cups shredded mozzarella cheese
 2 cups shredded fontina cheese
 1 (10-ounce) package frozen chopped spinach, thawed and drained
 1/2 cup sour cream
 1/2 cup mayonnaise
 2 tbsp. Dijon mustard
 1 cup of chopped grape tomatoes

Preheat oven to 350 degrees. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 1⁄2 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, spinach, sour cream, mayonnaise, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes and remaining 1⁄2 cup crumbled bacon over hot dip. 
Serve immediately with toasted bread rounds and crackers.

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