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Rachel Ray’s Swiss and Bacon Dip – this is a wonderful tasting dip that goes so well with crackers and toasted bread.

May 12, 2009

This is a delicious starter or for a main course. Sometimes if there is leftovers I also eat it on a bagel.
Slices of Swiss Cheese

Rachel Ray’s Swiss and Bacon Dip

4 ounces of Center Cut Low Sodium Bacon
1 1/2 C. Shredded Swiss Cheese (Reserve Some for Garnish)
1 C. Mayo (you can also use low fat)
8 Oz. Cream Cheese
2 Rounded Tbsp. Dijon Mustard
8 Scallions (chopped)
1 Tsp. Black Pepper
1 Tsp. Garlic Powder
A Handful of Smoked Almonds (coarsely chop)

Mix all ingredients together except of the garnishing cheese and almonds. Put in shallow baking dish and sprinkle on extra Swiss cheese. Bake at 375 for 12-15 minutes or until dip is golden brown and all ingredients are melted together. Sprinkle on the smoked almonds. Serve with assorted vegetables, crackers and bread.

  • http://40somethingmommy.com Liz Nelson

    This was really good! It went really fast I should have made more. I also go several request to the recipe! I will be making it again.