Dijon Cheddar Bacon Spread Recipes

CREAMY BACON-CHEDDAR SPREAD

Steps:

• In a small bowl, beat the first eight ingredients. Refrigerate, covered, at least 1 hour before serving. Serve with celery and crackers.

BAKED CHEDDAR BACON SPREAD

Steps:

• In a large bowl, beat the cream cheese, sour cream, onion and mayonnaise until blended. Fold in bacon and 3 cups of cheddar cheese. , Transfer to a 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Serve with crackers.

DIJON-CHEDDAR-BACON SPREAD

Steps:

• Beat cream cheese and shredded cheese in medium bowl with mixer until blended.
• Stir in mustard, bacon and 2 Tbsp. onions.
• Refrigerate several hours or until chilled. Let stand at room temperature 30 min. before serving. Sprinkle with remaining onions. Serve with crackers.

BACON & CHEDDAR SPREAD

Steps:

• Beat cream cheese with mixer until creamy. Add cheddar and mustard; mix well.
• Reserve 1 Tbsp. bacon and 1 tsp. onions. Mix remaining bacon and onions with cream cheese mixture.
• Refrigerate 1 hour. Top with reserved bacon and onions.

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.

BASIC BACON SPREAD

Steps:

• Brown bacon in a large skillet over medium low heat.
• Stirring often, render out 1 tbsp fat.
• Set aside large skillet.
• Place the 1 tbsp bacon fat into a medium skillet.
• Add onions and saute over medium heat for 5 minutes.
• Add cinegar, sugar pepper and salt.
• Cook and stir for 10 minutes.
• Place cooked onion mixture into the bacon in the large skillet.
• Cook bacon over low heat for 3 hours, stirring occasionally, until most liquid is absorbed.
• Remove from heat, puree, let cool
• Keep refrigerated for up to 3 weeks.
• Makes 2 cups.

CHEESY BACON SLIDER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rolls, without separating them, on a flat work surface. Cut in half horizontally. Arrange bottom half in the prepared pan. Sprinkle 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, 3 to 5 minutes.
• Cook and stir beef and onion in a skillet until beef is browned, 5 to 8 minutes. Drain grease. Stir in tomatoes, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, salt, and pepper. Cook until fully combined, 1 to 2 minutes.
• Spoon beef mixture over rolls. Sprinkle remaining 1 cup Cheddar cheese and bacon on top. Cover with top half of rolls.
• Combine butter, brown sugar, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce in a microwave-safe bowl. Cover and microwave on high until butter is melted, about 1 minute. Stir until blended and pour over rolls. Sprinkle sesame seeds on top.
• Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes.

LINDY'S BACON AND ONION CHEESE SPREAD

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat, until evenly browned and crispy, about 10 minutes; drain on a paper towel-lined plate. Crumble once cool to the touch.
• Beat the cream cheese and mayonnaise together in a bowl until light and fluffy. Add the Parmesan cheese, most of the crumbled bacon, and most of the green onion into the cream cheese mixture, reserving just enough bacon and green onion for garnish; stir until all ingredients are evenly incorporated. Chill in refrigerator until slightly firm, 1 to 2 hours; shape the mixture into a ball and roll in the reserved bacon and green onions. Return to refrigerator until set, 8 hours or overnight.

THE DOVE'S NEST ALMOND BACON CHEDDAR SPREAD

Steps:

• Combine the bacon, cheese, almonds, green onions, mayonnaise and Tobasco sauce in a medium bowl; mix well.
• Serve as a spread with crackers and fresh fruit or as a filling for sandwiches.