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Bacon Cheese Dip
Bacon & Cheese Dip
YIELD Makes 32 servings (about 4 cups dip)
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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
- 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.
- Stir in bacon; adjust seasonings as desired. Serve with crusty bread or fruit and vegetable dippers.
This recipe appears in: Dips & Spreads
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 |
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