Spicy Cheese Bacon Tomato Dip Recipes

BACON-TOMATO DIP

Steps:

• In medium bowl, mix sour cream and mayonnaise. Stir in bacon, tomato and onions.
• Serve with vegetables for dipping.

CHEESY CARAMELIZED ONION BACON DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
• Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.
• Preheat the broiler.
• Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
• Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.
• Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

WORLD'S BEST BACON CHEESE DIP

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

BLT DIP

Steps:

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.

LAYERED BLT DIP

Steps:

• In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.

AWESOME BACON-TOMATO DIP

Steps:

• In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
• Crumble bacon into small pieces and add to mixture.
• Add chopped tomato and stir well.
• Garnish with shredded lettuce just before serving, if desired.
• Serve with Townhouse crackers or Wheat Thins.
• Also good served in a bread bowl with bread cubes to dip.

SPICY CHEESE, BACON & TOMATO DIP

Steps:

• Mix first 3 ingredients until blended; spread onto bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

SPICY CHEESE DIP

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

SPICY BACON CHEESEBURGER DIP

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with a paper towel, retaining drippings in the skillet.
• Break ground beef in pieces and add to drippings in the skillet. Cook and stir beef until completely browned, 7 to 10 minutes; drain in a colander. Rinse beef with water to wash away excess fat; drain. Transfer drained beef to a bowl. Stir pickle juice into the beef; season with salt and pepper.
• Combine ground beef mixture, American cheese, cream cheese, diced tomatoes with green chile peppers, green onions, ketchup, Dijon mustard, and cayenne pepper in a slow cooker.
• Cook cheese mixture on Low, stirring occasionally, until the cheese is melted completely, about 1 hour. Crumble bacon over the surface of the dip to serve.

EMILY'S EASY SAUSAGE AND SPICY TOMATO DIP

Steps:

• Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.