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creating things is fun and I rather enjoy it, but creating recipes? not really my forte, I tend to not pay attention to measurements and usually go by taste alone but I want to have a record of this one, it's gooooooooood, and it has bacon!
1 pound of BACON!!!!!!
4- 8 ounce blocks of cream cheese at room temperature.
1- 8 ounce bag finely shredded cheddar cheese
1- 8 ounce bag finely shredded mozzarella cheese
1 dozen green onions
1to2 tablespoons garlic powder
3 or 4 tablespoons basil
1 teaspoon lemon-pepper
let the madness begin
Prep:
-put the cream cheese on your counter and let them get to room temperature, at least a couple hours.
-preheat oven to 350F and spread out the bacon on a large baking pan and bake for 15 to 20 minutes for optimum crunch.
let the bacon cool to room temperature and dab with paper towels to soak up the grease then chop into fairly small pieces.
-chop the green onions very thin as to not overwhelm the dip. only the green stalks.
Madness ensues:
put all 4 blocks of cream cheese into a large mixing bowl and with a big STRONG spoon or spatula stir them together until a nice smooth consistency. Make a large indentation in the middle and dump in the bacon, green onions, garlic powder, basil and lemon-pepper and fold all it all together and stir for as long as it takes to get everything mixed together thoroughly. After that is done make another indentation and measure out about half of each bag of cheddar and mozzarella cheese and only add a LITTLE at a time while mixing it in, if you add all of it at once you run the risk of a cheese explosion (personal experience)
after everything is mixed together grab your favorite crackers, chips or spoon and dig in.
as a side note, make sure to have at least 1 extra piece of bacon left over so, well, bacon, do you really need an excuse? lol
and i suppose you could make this into a cheese ball I just went this rout because I'm taking it on a trip with me and much easier to transport this way.
1 pound of BACON!!!!!!
4- 8 ounce blocks of cream cheese at room temperature.
1- 8 ounce bag finely shredded cheddar cheese
1- 8 ounce bag finely shredded mozzarella cheese
1 dozen green onions
1to2 tablespoons garlic powder
3 or 4 tablespoons basil
1 teaspoon lemon-pepper
let the madness begin
Prep:
-put the cream cheese on your counter and let them get to room temperature, at least a couple hours.
-preheat oven to 350F and spread out the bacon on a large baking pan and bake for 15 to 20 minutes for optimum crunch.
let the bacon cool to room temperature and dab with paper towels to soak up the grease then chop into fairly small pieces.
-chop the green onions very thin as to not overwhelm the dip. only the green stalks.
Madness ensues:
put all 4 blocks of cream cheese into a large mixing bowl and with a big STRONG spoon or spatula stir them together until a nice smooth consistency. Make a large indentation in the middle and dump in the bacon, green onions, garlic powder, basil and lemon-pepper and fold all it all together and stir for as long as it takes to get everything mixed together thoroughly. After that is done make another indentation and measure out about half of each bag of cheddar and mozzarella cheese and only add a LITTLE at a time while mixing it in, if you add all of it at once you run the risk of a cheese explosion (personal experience)
after everything is mixed together grab your favorite crackers, chips or spoon and dig in.
as a side note, make sure to have at least 1 extra piece of bacon left over so, well, bacon, do you really need an excuse? lol
and i suppose you could make this into a cheese ball I just went this rout because I'm taking it on a trip with me and much easier to transport this way.
Category Crafting / All
Species Unspecified / Any
Gender Any
Size 778 x 519px
File Size 791.7 kB
YUM! And kudos for putting it in the casserole dish that way, and not having to monkey about with trying to roll it into a ball. *GRIN* Wuff learned it was nearly as hard to do that part as to make all the ingredients into the spread to start with, when he created his recent 2 cheese balls!
Couple of tips:
If you happen to forget to take the cream cheese out of the fridge, and don't want to wait hours for it to get soft enough to work - - set your oven to the lowest (warm) setting, and when the over reaches temp, turn it OFF. Then set the cheese blocks in the gently warmed oven. Can get soft enough to work in an hour or less, depending on your oven.
If you have time/planning, make the spread the night before you want to serve it, and refrigerate it over night, then set it out to warm up before serving - - lets the bacon and other flavors permeate the cheese and meld a bit for even better nomming.
This looks entirely delicious! And extra points for BACON!!! *GRIN*
Bravo!
Couple of tips:
If you happen to forget to take the cream cheese out of the fridge, and don't want to wait hours for it to get soft enough to work - - set your oven to the lowest (warm) setting, and when the over reaches temp, turn it OFF. Then set the cheese blocks in the gently warmed oven. Can get soft enough to work in an hour or less, depending on your oven.
If you have time/planning, make the spread the night before you want to serve it, and refrigerate it over night, then set it out to warm up before serving - - lets the bacon and other flavors permeate the cheese and meld a bit for even better nomming.
This looks entirely delicious! And extra points for BACON!!! *GRIN*
Bravo!
thank you very much Wuff and your "balls" were the inspiration for this. They looked so good but didn't write the recipe down and no signal in the store here so I just grabbed things I thought would work together. I can confirm, they definitely work together
I wish I had thought of using a casserole dish, this is not quite that fancy, nice top of the line reused zip-lock lol. But the container isn't important, it's what's inside that counts
And i wasn't about to try to make it the same day as nomming it, would have had to wake up WAY too early for that. Have an almost 2 hour drive so plenty of time for it to soften up along the way
I wish I had thought of using a casserole dish, this is not quite that fancy, nice top of the line reused zip-lock lol. But the container isn't important, it's what's inside that counts
And i wasn't about to try to make it the same day as nomming it, would have had to wake up WAY too early for that. Have an almost 2 hour drive so plenty of time for it to soften up along the way
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