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Grilled Vegetables with Olive Sauce
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Bacon & Cheese Dip
Yield: Makes 32 servings (about 4 cups dip)
Ingredients:
2
packages (8 ounces each) reduced-fat cream cheese, softened and cut into cubes
4
cups (16 ounces) shredded reduced-fat sharp Cheddar cheese
1
cup evaporated skimmed milk
2
tablespoons yellow mustard
1
tablespoon chopped onion
2
teaspoons Worcestershire sauce
1/2
teaspoon salt
1/4
teaspoon hot pepper sauce
1
pound turkey bacon, crisp-cooked and crumbled
Preparation:
Slow Cooker Directions
1.
Place cream cheese, Cheddar cheese, evaporated milk, mustard, onion, Worcestershire sauce, salt and hot pepper sauce, if desired, in slow cooker. Cover; cook on LOW, stirring occasionally, 1 hour or until cheese melts.
2.
Stir in bacon; adjust seasonings as desired. Serve with crusty bread or fruit and vegetable dippers.
Nutritional Information:
| Serving Size: 2 tablespoons dip (without bread and dippers) | |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 27 mg |
| Saturated Fat | 4 g |
| Total Fat | 8 g |
| Calories from Fat | 64 % |
| Calories | 114 |
| Protein | 7 g |
| Sodium | 436 mg |
Dietary Exchange:
| Fat | 1 |
| Meat | 1 |
This recipe appears in:
Dips & Spreads
