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Baked Bacon, Garlic & Herb Dip

Baked Bacon, Garlic & Herb Dip

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
Give Baked Bacon,Garlic & Herb Dip a try tonight. We probably had you at baked bacon, but the garlic & herb dressing mix gives it even more deliciousness.
What You Need
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28 servings
Original recipe yields 28 servings
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Let's Make It
1
Heat oven to 350°F.
2
Beat first 3 ingredients in medium bowl with mixer until blended.
3
Slice 4 onions. Add to cream cheese mixture along with 1-1/2 cups cheddar and 1/4 cup bacon bits; mix well.
4
Spread onto bottom of 9-inch ovenproof skillet sprayed with cooking spray.
5
Bake 20 min.; sprinkle with remaining cheddar. Bake 5 min. or until dip is heated through and cheddar is melted.
6
Slice remaining onion; sprinkle over hot dip along with the remaining bacon bits.
Kitchen Tips
Tip 1
Variation
Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses. Mix 1-1/4 cups shredded cheese with the cream cheese and 1/4 cup bacon bits, then sprinkle remaining shredded cheese on top of dip for the last 5 min. of the baking time as directed in recipe.
Tip 2
Serving Suggestion
Serve with cut-up fresh vegetables, such as red and green pepper strips and carrot sticks.
Tip 3
Special Extra
Garnish with chopped tomatoes and fresh cilantro before serving.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 220mg
10%
Total Carbohydrates 1g
0%
Dietary Fibers 0g
0%
Sugars 0.9006g
2%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
28 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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