BLT Dip

• 1-1/2 pound bacon, cooked, drained, crumbled, and divided
• 2 cups shredded mozzarella cheese
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup cheddar cheese (shredded) or to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder (or to taste)
• 1 tablespoons mustard
• 2 cups chopped seeded tomatoes
• 1-1/2 cup shredded Iceberg lettuce
• pepper and salt to taste
• Toasted bread rounds, crackers, or pita chips.

  

 

1. Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
2. Set aside 3/4 cup crumbled bacon.
3. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Buffalo Chicken Dip

• 1 pkg Reduced Fat philadelphia cream cheese, room temperature.
• 1/2 cup shredded mozzarella or 1/2 cup crumbled bleu cheese
• 1/2 cup Ranch Salad Dressing or Bleu Cheese Dressing
• 2 Cans (12.5 oz) Swanson Premium Chunk Chicken Breast in water, drained
• 1/2 Cup Franks Red Hot

1. Heat oven to 350 degrees
2. Stir the cream cheese in a bowl until it is smooth.
3. Stir in salad dressing, hot sauce, and cheese
4. Stir in chicken
5. Bake for 20 minutes
6. Or you can cook above in Microwave for 5 minutes on high

Direction

Nutritional Values per Serving (per 2 tablespoon):
Calories 65, Total Fat 5g, Sodium 260mg, Total Carbohydrate 1g, Protein 3g