Description
Bacon dominates this amazing, colorful dip.
Ingredients
- 6 strips Bacon
- 3 whole Plum Tomatoes, Diced
- 4 whole Green Onions, Sliced
- 16 ounces, weight Cream Cheese, Softened
- 1-½ cup Frozen Peas, Thawed
- 4 ounces, weight Shredded Colby-jack Cheese
- ¼ cups Mayonnaise
- 2 cloves Garlic, Pressed
- ¼ teaspoons Salt
- ¾ teaspoons Coarse Black Pepper
- 1 loaf Whole Wheat French Bread
- Olive Oil, For Brushing On Your Bread Slices
- Garlic Powder, To Taste, To Sprinkle On The Bread
Preparation
Cook bacon in a skillet over medium heat until crispy then remove it from the pan. When it’s cool, chop bacon. Reserve 3 tablespoons.
Cut up veggies, set aside.
Soften cream cheese by putting it into a bowl and letting it come to room temperature. Then stir in peas, cheese, green onions, mayo, garlic, salt and black pepper.
Line a medium bowl with plastic wrap. Place 3 tablespoons of bacon pieces in the bottom. Spread 1/3 of the cream cheese mixture over the bottom, then top that with 1/2 the tomatoes and 1/2 the remaining bacon. Repeat layers, ending with a final layer of cream cheese. Press the mixture down into the bowl and refrigerate until serving time.
Cut your whole wheat French bread loaf into 1/4-inch slices, brush each slice with olive oil and season with garlic powder. Put the slices on a baking tray. Bake at 350 F for 8 minutes or until toasted.
When ready to serve, invert the bowl onto a platter. Remove plastic and place toasted bread around your amazing dip!
