Warm and Cheesy Bacon Dip

Warm and Cheesy Bacon Dip -- A Pinch of Joy

Warm and Cheesy Bacon Dip -- A Pinch of Joy

The hard part of making this warm, comforting bacon cheesy dip is finding a place to hide it so that it can cool a bit. Everybody wants to dig in right away! Good. But too hot to really taste the deliciousness. Put it on a cracker and wave it in the air to cool it. Better.   Best — wait a bit longer until it is Goldilocks “just-right”. No burned tongue and the flavors shine.

Easy to make. About 5 minutes and it is ready to pop in the oven. Use only precooked bacon pieces. Look for the brands with larger pieces if you can find them, as they will make a smoother, more flavorful blend. Onion can be omitted or if you want more kick, add another green onion or two. Add pepper, if desired. NO salt as the cheese contains all the salt necessary.

Serve with a basket of dippables like corn chips or carrot and celery sticks. Or a tray of assorted crackers – pretzels are good too. Turn the dip out into a hollowed round of sourdough and spread the mixture on sourdough chunks or toast rounds. Makes about 36 servings of 2 tablespoons each.

Warm and Cheesy Bacon Dip
 
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A warm and filling addition to the appetizer table for any occasion. Serve with bread or toast as a spreadable; crackers, chips or veggies as a dip.
Author:
Recipe type: Appetizer
Serves: 30 servings at 2 Tbs
Ingredients
  • 8 ounces cream cheese, softened
  • 2 cups sour cream
  • 3 ounces bacon pieces
  • 2 cups shredded cheddar cheese
  • 4 green onions, chopped (about ½ cup)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Beat softened cream cheese till smooth, mix in sour cream.
  3. Stir in bacon pieces, cheddar cheese and green onion.
  4. Spread mixture in 10 inch quiche pan or in 2 quart baking dish that has been sprayed with cooking spray.
  5. Bake 25 – 30 minutes until edges are light brown and top is golden.
  6. Let cool for 15-30 minutes before serving to develop flavor.
  7. Serve with bread chunks, toast rounds, crackers, sturdy chips or veggies.
  8. Can be refrigerated and reheated if needed.

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Stuffed Sausage Biscuits and Gravy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

After our house sold, there were several inspections, usually scheduled for 8 am. Each time, we would head for a different eating place for breakfast. One of those places had Stuffed Sausage Biscuits and Gravy on the menu. Sooo good that I had to duplicate the recipe at home.   I wouldn’t do this for every morning breakfast (because that’s every person fending for themselves around here!), but for a special day or for guests,  it’s great. Also works for a “breakfast for dinner” meal.

2Pat out biscuits to quarter inch thick

I used Pillsbury Grands Biscuits, but any large biscuit would work well. Flatten with your hands or use a rolling pin – both work.

3Add browned sausage

Add the meat, fold and seal the stuffed biscuit by pinching the edges tightly together so no meat is visible.

4 Place seam side down on ungreased baking sheet -- A Pinch of Joy Place on your favorite baking sheet. My uncle made this baking sheet for me. It fits perfectly in the oven with just the right amount of space left for air flow. He used a very heavy aluminum that bakes evenly every time. The edges are flat, except the front turns up just enough to give perfect grip with potholders. It’s the first choice every time! I always think of aunt and uncle and my cousin Rita when I pull it out of the cupboard. Makes it even more special.

The gravy recipe is adequate for the amount of meat. I’ve used several different brands of sausage. Some have less grease than others – that’s when the butter trick comes in. If you like lots more gravy, you can 1) Divide the recipe in half and ADD that to the original recipe or 2) Double the recipe for very generous servings of gravy. As with any gravy, if it thickens more than you want go ahead and whisk in additional milk until it reaches the thickness you want.

Stuffed Sausage Biscuits and Gravy
 
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Breakfast sausage wrapped in a light biscuit and smothered with sausage gravy -- great way to start the day!
Author:
Recipe type: Breakfast
Serves: 8 stuffed biscuits
Ingredients
  • 8 ounces breakfast sausage
  • 1 package of 8 premade biscuits
Gravy
  • Sausage drippings plus butter to make 2 tablespoons
  • 2 tablespoons flour
  • 2 cups milk
  • Salt and pepper to taste
Instructions
  1. Brown sausage in skillet, stirring frequently to crumble the meat into small pieces.
  2. While sausage is browning, separate and roll out individual biscuits to approximately quarter inch thickness.
  3. Place a heaping tablespoon of sausage in the center of each biscuit, fold and pinch completely shut. Put on ungreased baking sheet, seam side down. Bake at 350 degrees for 15 minutes or until golden brown.
  4. Set aside browned sausage and while biscuits are baking, make gravy. Use two tablespoons of sausage drippings. Discard remaining grease. If there is not enough, add butter to make 2 tablespoons.
  5. Over medium low heat, stir flour into grease until well combined. Add milk slowly, stirring constantly until gravy reaches boil. Reduce heat and simmer until gravy thickens, stirring as needed. Add remaining meat and seasonings.
  6. Serve over hot stuffed biscuits.
Notes
For generous servings of gravy, double the recipe.

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Fruit Pork Roast

Fruit Pork Roast -- A Pinch of Joy

Fruit Pork Roast -- A Pinch of Joy

We had some good eating in the last couple weeks before the freezer left, including this deliciously beautiful Fruit Pork Roast.   When the freezer’s predecessor died, I almost didn’t buy a replacement. But we just couldn’t do without – in less than a week we gathered up the spare change and went shopping for a freezer. This time we decided to list the little chest on Craigslist and buy a new one to fit the new space once we move.

The people who bought it were super nice. Her sister and children were moving from Florida to live with them for the summer (and maybe longer) while the brother in law got settled in his new job and found a house in New York where he’d been transferred.  I wouldn’t back down on the price (since I had a list of seven more inquiries after theirs), but when it came time to pay the guy held back five dollars with high drama. Equally dramatic, I said Yes, we’ll take five dollars less just so you don’t ruin your reputation for driving a hard bargain. He did the happy dance. We all had a good laugh. They loaded the freezer in the back of the SUV with a bit of maneuvering and amazingly the hatchback closed!

This fruit pork loin roast was delicious and served three meals plus another one or two as pulled pork! Don’t let the long list of ingredients scare you. Easy and it cooks all day, releasing the most pleasing aromas. Take a minute to garnish with more fresh apple slices and parsley as you serve it and you’ll have a beautiful presentation.   This is worth making, even if you don’t have to empty the freezer and use up the pork roast hiding in the corner.

Fruit Pork Roast
 
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Tender pork roast with fruit for a delightful dinner dish. It's easy to prepare in the slow cooker but looks like a million bucks when you garnish with fresh apple slices and parsley just before serving.
Author:
Recipe type: Meat
Serves: 12 servings
Ingredients
  • ½ cup dried cranberries
  • ⅓ cup raisins
  • ½ cup unsweetened apple juice
  • 1 teaspoon minced garlic
  • ½ teaspoon ground mustard
  • 3 pounds boneless pork loin roast or tenderloin
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 small lemon, sliced
  • 1 medium apple, sliced
  • ½ cup packed fresh parsley
Instructions
  1. Combine the first seven ingredients in small bowl.
  2. Use 3 quart slower cooker. If using liner, place in cooker before using. If necessary cut meat in half to fit in slow cooker.
  3. Mix salt, pepper and ginger in cup and sprinkle over meat. Pour apple juice mixture over roast,then arrange apple and lemon slices as desired.
  4. Cover and cook on low for 8 hours or until tender.
  5. Gently transfer meat to serving platter to stand for 10 minutes before slicing and serving.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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