Combine all ingredients in a dish of your choice- Crock Pot or Oven Safe.
OVEN- In a small oven safe glass dish, coat the dish in non-stick spray and stir in all ingredients except the cream cheese. Next add the cream cheese in chunks evenly throughout.
CROCKPOT- Line a small, 2qt, slow cooker with a Reynolds slow cooker liner (for easy cleanup) and combine all ingredients except the cream cheese which you will drop in as chunks.
OVEN- Cook at 400 for 20-30 minutes, stirring halfway through, until bubble and beginning to brown on top.
CROCKPOT- Cook on High heat for 2-4 hours, or longer at a lower heat, until the mixture is bubbly.
Serve dip hot with bread, crackers or tortilla chips. You can use any vehicle you like to carry the dip.
You could cool the mixture and then, using wax paper, roll into a ball and then roll the ball in shredded sharp cheese for a cheese ball and then serve cold with crackers. You can also use left overs for homemade potato skins, a topper for baked potatoes or just about anything that bacon, cheese and chives go well with. Hot or cold this is some delish dip!
You can play with the cheese, parmesan is a good addition. You can easily double to triple this recipe. Add more bacon if you like! It would be really hard to mess this up and very easy to adapt it to your taste. The mixture freezes well.
Serve on crackers or crusty bread
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