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Bacon and Cheddar Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"This dip may be sinfully rich, but it is worth any extra amount of time spent at the gym. I wonder what it would taste like with turkey bacon, reduced-fat cheese, reduced-fat mayonnaise, and nonfat sour cream? I didn't have the heart to make it that way..."

List of Ingredients

◦ 6 bacon slices
◦ 1 cup (4 ounces) shredded extra-sharp Cheddar
◦ 1 cup mayonnaise
◦ 1 cup sour cream
◦ 3 scallions, white and green parts, finely chopped
◦ Hot red pepper sauce to taste


Recipe

Cook the bacon in a large skillet over medium heat until browned and crisp, about 6 minutes (starting the bacon in a cold skillet reduces shrinkage and splattering). Transfer to paper towels to drain and cool.

Chop the bacon. Wrap and refrigerate 2 tablespoons for the garnish.

Stir the cheese, mayonnaise, sour cream, the remaining bacon, and two-thirds of the scallions together in a bowl. Season with hot pepper sauce. Cover and refrigerate until chilled, at least 2 hours, or up to 2 days.

Transfer to a serving bowl and top with the reserved bacon and the remaining scallions. Serve chilled.


Makes 3 cups