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

 

1. In a 3-4 quart slow cooker, combing cream cheese, cheddar cheese, half and half, green onions, horseradish, Worcestershire sauce, garlic and pepper. 
2. 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.
3. Serve with chips, baguette slices, pita slices or assorted crackers.

 

Equipment needed:

                                Slow cooker or Crock pot

                                Rubber spatula for mixing

                                Sauté pan for cooking bacon

                                Tongs for turning bacon