So most of us love the summer time. Bright blue skies, cool breezes, golden tans and COOKOUTS!
Are you tired of the typical sides french onion dip, pasta salad, deviled eggs, don’t get us wrong they are delicious but it’s time for a remix.
With it being cookout season and football season quickly approaching, this recipe is a perfect addition to your next party.
We saw this yummy recipe on Someone Left the Cake in the Rain and had to share with you guys.
This is a great recipe that can be made a day in advanced and then popped in the oven.
1 pound bacon, cooked, drained, crumbled, and divided
2 (8-ounce) packages cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded Fontina cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons Dijon mustard
salt & pepper to taste
1 1/2 cups chopped seeded tomatoes
1 cup shredded Iceberg lettuce
Toasted bread rounds, crackers, or pita chips (I’m crazy about Stacy’s Pita Chips, Parmesan Garlic & Herb)
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 1⁄2 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.