A girl really can’t have too many dip recipes, am I right?
I’m forever needing new variations on appetizers, especially during football season and throughout the holidays. And, hot dips are perfect to take when we trade houses with a couple of our good friends for game viewing occasions during the fall and winter. Just pop it out of the oven, throw on some foil, and hit the road.
This particular dip feels a bit “Oktoberfest” to me. With the mustard and the Swiss, it feels like something you’d want to slather on a brat.
You could crush up some of the pretzel chips you’re using for dipping, stir them in, and then slap it on a brat. Hmmm…
No, I didn’t. I stuck with the dip. But, that really does sound good…
- ½ cup sliced almonds
- 8 pieces of bacon, chopped
- 1 (8-oz) package cream cheese, at room temperature
- ½ cup mayonnaise
- 1 tsp. Dijon mustard
- 2 tsp. whole grain mustard
- ¼ tsp. freshly-ground black pepper
- 3 scallions, chopped
- 1 ½ cups shredded Swiss cheese
- Preheat oven to 375 degrees F. Spray an 8 x 8” baking dish with non-stick cooking spray. Set aside.
- Spread sliced almonds out into an even layer on a baking sheet. Roast for 4 minutes. Let cool slightly.
- Cook bacon in a skillet over medium heat until pieces are browned and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- In a medium bowl, mix together the cream cheese, mayonnaise, Dijon mustard, whole grain mustard, and black pepper until well combined. Stir in the scallions, swiss, and cooked bacon. Gently fold in the toasted almonds, leaving a handful for garnish at the end.
- Pour the mixture into the prepared baking dish. Bake for 18-20 minutes, until the top is brown and the dip is bubbling. Garnish with remaining almonds.
- Serve with pretzel chips or crackers.
Adapted from Rachael Ray.