My aunt introduced me to this recipe years ago. She said you could founder on it. Now that is a horse reference and definitely something you DON’T want to happen! It’s a bad deal. But this recipe, it’s excellent
And for me to say this it must be pretty darn good b/c I’m generally not a Swiss cheese fan. By the way, when I was a little kid I watched a special somewhere, sometime on Swiss Cheese. The way that the cheese gets the holes in it is as it is aging it expels gas, or else, they said it “farts”. Yup, food for thought 🙂
Swiss & Bacon Dip – Rachael Ray
8 slices bacon, chopped
8 oz cream cheese, softened
1/2 cup mayo
2 rounded tbsp Dijon mustard
1 1/2 cup shredded Swiss cheese
3 scallions, chopped
1/2 cup smoked almonds
Preheat oven to 400 degrees.
Brown bacon. Drain on a paper towel.
In mixing bowl combine cream cheese, mayo, Dijon,
Swiss & scallions
|oh wait, I didn’t have scallions so I used chives b/c well… I don’t know…|
with cooked bacon.
Transfer to a shallow casserole & bake until golden & bubbly at edges, 15-18 minutes. Top with almonds.
|We serve ours with chips!!|