Welcome to the first edition of “Dip Week”! I’m going to be posting a new dip each day this week, maybe Ill throw a cocktail in there too, leading up to the Superbowl! Its going to be fabulous! Umm speaking of drinking..My parents stopped by Saturday night and offered to watch my boys for a few hours so we could go out on a date. I was practically jumping with joy..I had a stressful week and wanted nothing more than to get out for a few hours..so it was an incredible surprise. But I digress…my point of this story was booze.
After almost a year without a sip of alcohol..and even before that, we hardly ever went out and we never drank more than a couple glasses of wine, I decided it would be a good idea to go out and drink vodka tonics. A LOT of them. Fast. I got caught up with the live music, and the excitement of being out and didn’t realize how many Id had until we were walking to the car. Long story short. I can’t do it like I used to…and I’m only 24. The next morning was unwelcome. I suppose that’s what having two little munchkins will do to you..and I am perfectly happy with that! We had a blast Saturday night, but we definitely won’t be doing that again anytime soon ever. I’m happy with a glass or two of wine. (OMG does that mean I’m getting ooollldd? I’ve been having heart palpitations about almost being a whole quarter of a century old..a bit dramatic? Never.)
Okay guys, so this dip! Bacon, Caramelized Shallots, Swiss cheese, Gruyere cheese…its sooo incredible! The combination is lethal..you can’t.stop.eating. We completely demolished this saying “mmm…ahhh..this is soo good” in between every bite! Its delicious on crackers or toasted french bread. Its fabulously cheesy, salty, bacon-y..(yes, that’s a word) and it will be gone before you know it! This is definitely a GREAT game day, or any day actually, dip! This one’s a keeper folks! Enjoy!
Ingredients
- 8 slices Bacon, chopped
- 2-3 Shallots, sliced
- 8 ounces Cream Cheese (I used Fat-Free)
- 1/4 cup Mayo
- 1/4 cup Sour Cream (I used Fat-Free)
- 2 teaspoons Dijon Mustard
- 2 teaspoons horseradish
- 2 cups shredded Swiss/Gruyere Mix
- Parmesan (optional)
Directions
- Preheat oven to 400 degrees.
- In a nonstick skillet, cook bacon until crispy. Remove to a paper towel lined plate.
- Cook shallots on low, until almost caramelized, about 10-15 minutes.
- In a medium bowl, cream together the cream cheese, mayo, sour cream, Dijon mustard, and horseradish.
- Stir in the shredded Swiss/Gruyere cheese.
- Transfer into an oven safe bowl, sprinkle with Parmesan if you'd like.
- Bake for 18-20 minutes, until the top is golden brown and nice and bubbly!
- Serve with Crackers or Toasted, sliced french bread! Enjoy!
Notes
Adapted From: Rachael Ray