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Cooking, Recipe and Food Blog

Bacon and Tomato Dip

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Bacon and tomato dip is the ultimate cheesy dip which is perfect for parties or lazy days in front of the television. It is similar to rotel, but with bacon. The garlic and onions are meant to neutralize the cheesy flavor, but if you are a big fan of cheese you can do without it.

 

Serves 4

Ingredients:

1 cup sour cream

1/2 cup sour cream

4 ounces cream cheese at room temperature

1/2 cup shredded Cheddar cheese

1/4 cup chopped white onions

2 cloves garlic, crushed

1 tomato, seeded and diced

6 slices bacon

 

Heat a non-stick frying pan over medium heat. Fry the bacon strips for two to three minutes or until crisp. Transfer it to a plate lined with paper towels to drain the excess oil. After, crumble it into small pieces. Set aside.

Combine the sour cream, mayonnaise, cream cheese, Cheddar cheese, garlic, onions and tomato in a bowl. Mix well. Cover and refrigerate for at least two hours. Add the bacon before serving so that it remains crunchy. Serve with bruschetta or chips.

 

Image from ilovememphis

Cheesy Artichoke Dip

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Artichokes are high in antioxidants. This vegetable is a diuretic, can also reduce cholesterol levels and it can aid digestion. I love eating it on pizza, pasta and having it as a delicious dip.

 

Ingredients:

2 (8 ounce) packages frozen artichoke hearts

3 tablespoons unsalted butter

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

1 tablespoon chopped onion

1 tablespoon minced fresh parsley

1/4 teaspoon garlic salt

Pepper

1/4 cup all-purpose flour

1 cup finely grated parmesan cheese

1 cup heavy cream

1/4 cup sour cream

 

Preheat oven to 350F.

In a saucepan over medium heat, melt the butter. After, sauté the onions until they become translucent. Stir in the flour and season it with pepper and garlic salt. Mix well. Cook for another 2 minutes. Add the artichoke hearts, sour cream, cream, and 3/4 of the parmesan cheese. Cook for another 5 minutes or until the cheese melts.

Transfer the artichoke mixture to a baking dish. Top it with mozzarella and the remaining parmesan cheese. Sprinkle with minced parsley. Bake it for 25-30 minutes or until the cheese bubbles and the edges turn brown. Let it stand for 5 minutes before serving. It goes well with pita chips, crackers or French bread.

 

Photo Courtesy Of: Brown Eyed Baker