(Editorâ€™s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who arenâ€™t so naturally talented in the culinary arts. Today she’s focusing on an appetizer that would be easy to whip up for unexpected guests or to take to a holiday get together.)
15 Minute Dip
When we were putting together ideas for recipes, Megan asked me include an appetizer that could be made quickly and easily.
And, thatâ€™s just not how I do appetizers. Ever. I tend to make overcomplicated recipes that leave me either very happy or tired and grumpy.
So, as you can imagine, this was a stretch for me. I tried a few things with ricotta and was not happy with the results. After heavy taste testing, my husband and I came to the conclusion this dip needed bacon. (Yes, weâ€™re geniuses.)
This cream cheese/bacon dip is a quicker version of a Rachael Ray recipe Iâ€™ve made before. The dip can be pulled together in a few minutes, which is perfect for last minute get-togethers. I keep most of these ingredients on hand, but the list is so short, it would make for a quick grocery store run at the last minute.
(Ed. Note: Not that I like to think I influence Lane’s cooking all that much, but I would like to present a tweet she posted while trying out different appetizer recipes….)
8 oz. softened cream cheese – plain or onion/chive (I used 1/3 less fat, and it worked just fine.)
2 slices of bacon
1 tbsp. of Dijon mustard (If you use the onion/chive cream cheese, use only 1 tsp. of Dijon.)
Preheat oven to 400Â° F. On a microwaveable plate, place two paper towels with the two slices of bacon on top. Microwave on high for 1 minute.
In a bowl, combine softened cream cheese with mustard, along with salt and pepper to taste. Tear the bacon into small pieces and add it to the cream cheese mixture.
Put the dip into a ramekin or small oven proof dish. Bake for 10-15 minutes. The top should be starting to brown, and the center of the dip should be creamy.
Serve with veggies, crackers, chips, pita chips or a toasted baguette.