Bacon Cheddar Spread Recipes

HOT BACON CHEDDAR SPREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, thyme and pepper. Stir in cheese, green onions and half the bacon. Transfer to a greased 3-cup baking dish., Bake, uncovered, 13-15 minutes or until bubbly. Top with crushed crackers and remaining bacon. Serve with assorted crackers.

WARM BACON CHEESE SPREAD

Steps:

• Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside., In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. , Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.

BACON CHEESE SPREAD

Steps:

• Cook bacon, crumble and set aside. Combine cheddar, Monterey Jack, creamed cheese, horseradish, hot sauce and garlic powder in a bowl.
• Microwave on high for about 1 1/2 minutes or until melted and you can stir it together
• Remove from microwave and stir in crumbled bacon saving a few crumbles to put on top. Sprinkle a pinch of cayenne on top and refrigerate for a couple hours. Spread on assorted crackers. Makes about 2 1/2 cups. Enjoy!

BACON HORSERADISH SPREAD

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in bacon, cheddar cheese, horseradish, green onion, lemon juice Worcestershire sauce and pepper. Refrigerate, covered, 2 hours. Serve with dippers.

CHEDDAR AND BACON PINWHEELS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
• In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
• Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
• Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
• Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.

BACON, CHEDDAR AND SPINACH STRATA

Steps:

• Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
• Place bread cubes in a large mixing bowl.
• Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
• Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
• Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

BACON CHEDDAR CHEESE BALL SPREAD

Steps:

• Combine all ingredients in a med-large size bowl.
• If your cream cheese is soft enough, you can stir this by hand or you can use a hand-mixer until well combined.
• Spoon out onto plastic wrap big enough to fold over top and form cheese mixture into a smooth bowl, wrapping plastic wrap around ball to seal.
• (If desired, roll cheese ball into chopped nuts or additional cooked and crumbled bacon before wrapping.).
• Place in refrigerator for 1-2 hours so flavors blend.
• Serve with crackers, bagel chips, veggies, etc.

ALMOND BACON CHEDDAR SPREAD

Steps:

• Combine the bacon, cheese, nuts, green onions, mayonnaise and Tasbasco sauce in a bowl, mixing well.
• Serve as a spread with crackers and fresh fruit or as a sandwich filling.

SMOKEY BACON AND CHEDDAR CHEESE SPREAD

Steps:

• Beat together cream cheese and butter.
• Beat in each remainder ingredient one at a time in order given.
• Pour into large tupperware and chill.
• Serve with Ritz crackers.

BACON CHEDDAR SPREAD

Steps:

• Combine wisconsin cream cheese and milk in medium bowl; mix well.
• Stir in sharp cheddar cheese, tomatoes, green onion and hot pepper sauce; mix well.
• Transfer to serving dish.
• Serve with bagel crisps.
• Note: Smoked or plain wisconsin gouda, swiss, or muenster may be substituted for cheddar, if desired.

CHEDDAR-BACON DIP

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-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 chips.