BACON HORSERADISH DIP © copyright Marci Arthur
We did this appetizer for Thanksgiving this year…
3 – 8-ounce packages cream cheese, softened and cut up
3 cups shredded cheddar cheese (12 ounces)
½ cup Swiss cheese, shredded
1 cup half and half
1/3 cup chopped green onions
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
3 cloves, garlic, minced
½ teaspoon coarse ground pepper
12 slices bacon, crisp cooked, cooled and finely crumbled (1 cup)
Corn chips, toasted baguette slices, toasted pita wedges or assorted crackers
- In a 3-4 quart slow cooker, combing cream cheese, cheddar cheese, half and half, green onions, horseradish, Worcestershire sauce, garlic and pepper.
- Cover and cook on low heat setting for 4 to 5 hours or high heat setting for 2 to 2-1/2 hours, stirring once halfway through cooking. Stir in the previously cooked bacon.
- Serve with chips, baguette slices, pita slices or assorted crackers.
Slow cooker or Crock pot
Rubber spatula for mixing
Sauté pan for cooking bacon
Tongs for turning bacon