Cheddar-Bacon Dip Recipe
Both children and adults enjoy this dip. I like it, too—it's so quick and easy to prepare. I make it for special occasions…birthdays, Christmas parties and more. —Carol Werkman, Neerlandia, Alberta
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 cups (8 ounces) shredded cheddar cheese
- 1 large green pepper chopped
- 1 cup (8 ounces) sour cream
- 4 medium tomatoes chopped
- 1 package (8 ounces) cream cheese softened
- 5 green onions thinly sliced
- 1 jar (16 ounces) taco sauce
- 1 pound sliced bacon cooked and crumbled
- tortilla or nacho tortilla chips
- Carbohydrate 13.2629709642 g
- Cholesterol 30.84428116 mg
- Fat 20.6660803448 g
- Fiber 2.7392000837326 g
- Protein 7.045671492 g
- Saturated Fat 6.87019840341 g
- Serving Size 1 1 -12 serving (221g)
- Sodium 385.19444421 mg
- Sugar 10.5237708804674 g
- Trans Fat 2.31876370942 g
- Calories 264 calories
Directions In a bowl, beat cream cheese and sour cream. Spread in an ungreased 13-in. x 9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips. Yield: 10-12 servings. Originally published as Cheddar-Bacon Dip in Country Woman January/February 1997, p33 Nutritional Facts 1 serving (1 each) equals 277 calories, 22 g fat (13 g saturated fat), 65 mg cholesterol, 590 mg sodium, 9 g carbohydrate, 2 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend
