Sunday, August 8, 2010

Bacon Horseradish Dip

I sometimes fancy myself a food blogger, if you dimly recall.  Today's recipe (which will hopefully become a more common occurrence going forward) comes from about a billion years ago, when we acquired a new crockpot when one of The Fiance's friends decided to postpone their wedding and we returned the gift for store-credit.  Now, that might sound like a bummer, but don't worry, they're getting hitched this year.

Bacon Horseradish Dip
3 8-oz packages cream cheese, softened
3 cups shredded cheddar cheese (12 oz)
1 cup half-and-half
1/3 cup chopped green onions
3 T prepared horseradish
1 T Worcestershire sauce
3 cloves garlic, minced
1/2 tsp course-ground pepper
12 slices center-cut bacon, crisp-cooked, cooled and finely crumbled
    Combine cream cheese, cheddar cheese, onion, horseradish, Worcestershire, garlic, and pepper.  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat for 2-2 1/2 hours, stirring once halfway through cooking.   Stir in bacon.  Serve with toasted bagel slices. Adapted from BH&G Biggest Book of Slow Cooker Recipes
    I love love loved this.  The Fiance was less-than-sold.  He isn't as in love with horseradish as I am.  So that left us with an excess of dip.  I championed through most of it, but eventually got tired of it.  I'd definitely make it again though!