Those of you who saw my blog facebook status update, may already suspect that we eat a little bit too much bacon in this house. It's not usually in large amounts (or so I tell myself), but I can't seem to resist it sprinkled on split pea soup, or potato soup (and okay, to be totally honest, my "sprinkles" likely would be what some people would call "large amounts."). For those of you who missed the status update, I'll share it again:
Yesterday Sadie and I were singing the itsy bitsy spider together when she began changing every single noun in the song to the word "bacon." She finished the first round, smiled sweetly at me and said: "Mommy will you sing the Itsy Bitsy Bacon with me?" And so we began again and she sang:
"The itsy bitsy bacon, went up the baacoooon! Down came the bacon and washed the bacon out! Up came the bacon, and dried up all the..." A dramatic pause with a giggle and smile and then... "bacon! Then the itsy bitsy bacon climbed up the bacon again!"
Yeah. I couldn't make this stuff up. Anyways, this recipe, which I make on special occasions (it would be perfect for the super bowl) is something I came up with one day when I'd baked fresh bread, and wanted a spread to go with it. Sometimes I also add 1 diced regular onion:
2 bars cream cheese
2 tbs garlic powder
2 tbs garlic, diced
¼ cup green onions, chopped
½ cup parmesan cheese
¼ cup mayonnaise
¼ cup sour cream
8 oz cheddar cheese, shredded
1 package bacon, cooked and crumbled
Combine all ingredients in a bowl and mix well. Place in oven safe dish (or bread bowl:
I usually prepare a loaf's worth of dough and bake it in a pie pan to get a round loaf,
and then cut out the center to make bowl for this dip!). Bake at 350 for 10 minutes. Enjoy with crackers or bread (it’s great on bagels the
next day too!).
You can adjust the garlic levels as you make it, because I do tend to like things that are very garlic-y!
Oh, that sounds GOOD. I love garlic things. Is it possible to skip the garlic salt and so more fresh garlic or does the dip actually need the extra salt to be good? Hubby doesn't like his food salty so I remove as much as I can when I make things as a general rule.
ReplyDeleteOpps! I'm glad you actually mentioned that, because I meant to put garlic powder, not garlic salt. I always think of them as the same thing, but what I actually use is garlic powder, which I think is just dried garlic. The bottle I have says an 1/8 of a teaspoon is equal to 1 cover (oh wow! I use a lot of garlic!). So you could sub it in that way! But I don't think the powder should give it the salty taste!
ReplyDeleteOh.. that sounds very good. Thank you, I will have to do for this Sunday!! God Bless you!!
ReplyDeleteYou know, oscar mayer is making "sodium-nitrate-free" bacon now! Saw it in the store the other week, got it, tried it - can't even tell a difference! I plan on buying that from now on.
ReplyDeleteThis looks so good! I "pinned" it so I would remember to try it out!
ReplyDeleteAlso, that is great advice about making a round loaf in a pie plate! I don't know why I never thought of that before!
Yum, that looks good. I'm a bacon lover too! I also never thought of using a pie plate to make a bread bowl. What a great idea. Bookmarking this page!
ReplyDelete