Cheesy Bacon Pecan Dip Recipes

CHEESY BACON & PECAN DIP

Steps:

• Preheat oven to 350ºF. Lightly spray 9-inch pie plate with cooking spray.
• Combine cream cheese, mayonnaise, cheddar cheese and bacon. Spread in pie plate. Top with crushed Ritz crackers.
• Bake for 20 minutes. Remove from oven and top with pepper jelly glaze.
• Serve warm with additional Ritz crackers.

OUT OF THIS WORLD PEPPER, CHEESE BACON DIP APPETIZER

Steps:

• Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan.
• Top with crackers and bake at 350 degrees for fifteen minutes.
• Top with bacon and "Rose & Ivy" Southern Pecan Pepper Glaze (or "Rose & Ivy" Southern Pecan Pepper Jelly). See note
• Serve warm with crackers.

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.

BACON PEPPER JELLY PECAN BAKED CHEESE DIP RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Combine cream cheese, Boursin, Colby-jack cheese, Worcestershire sauce, and mayonnaise with a mixer or by hand until well combined. Spread this cheese mixture into a lightly greased baking pan and bake for 30 minutes, or until lightly browned and bubbly. Remove from the oven and blot away any accumulated grease/oil from the top with paper towels. While the cheese layer is baking, melt the pepper jelly in a pot on the stove or in the microwave. Stir in the pecans and chopped cooked bacon. Spread pepper jelly and bacon mixture over the hot baked cheese dip. Sprinkle with green onions and serve. Best if served warm or hot. Serve with crackers.

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.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.