BREAKFAST
Bacon Bluberry Cheddar Dip
PREP TIME : 10 min
TOTAL TIME : 50min
# SERVINGS : 12
The best of sweet and savory together in this cheesy baked dip.
- Ingrediants
- 2 packages (8 oz each) fat free cream cheese.
- 1 lb white finely shredded sharp Cheddar cheese.
- 1 lb bacon, crisply cooked.
- 4 cups fresh blueberries.
- 1 baguette French bread.
- Olive oil for drizzling.
Directions
- Heat oven to 375°F. In large bowl, stir together cream cheese and Cheddar cheese until combined. Stir in bacon. Fold in blueberries. Spoon mixture into ungreased 1 1/2-quart ovenproof baking dish.
- Bake on center oven rack 40 minutes or until top is golden brown and bubbly.
- Meanwhile, place baguette slices cut side down on ungreased cookie sheet. Drizzle bread lightly with oil. Place on lower oven rack; bake, flipping slices every few minutes, until toasted.
- Serve dip immediately with toasted baguette slices.
Expert Tips
Tastes best when hot while on the breakfast table, using tea-light candles are recommended.
Nutrition Information
Serving Size: 1 Serving
Calories 340 ,Total Fat 14g (Saturated Fat2 1/2g ), Sodium 110mg, Total Carbohydrate 49g,(Dietary Fiber 2g ), Protein 6g; % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%;Iron 0%; Exchanges:1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.
Review & Comments
Made this yesterday and tasted very good. Read reviews and did not see any comments on using a smaller size crock. Mine were either 6 or 1 1/2 quarts. I used the smaller and it just fit. Made a well with sifted dry ingredients and added wet into center circling bowl as I went to slowly incorperate the dry. Was a stiff batter to be sure, but worked. Added last three ingredients together and made very hot in microwave, than slowly added to top and 1 1/2 hours later was done. If left longer would have burned and dried. Will keep but suggest everyone who tries watch your crock carefully the first time but don’t open it until ready to test for doneness. Thanks for recipe.
Made this yesterday and tasted very good. Read reviews and did not see any comments on using a smaller size crock. Mine were either 6 or 1 1/2 quarts. I used the smaller and it just fit. Made a well with sifted dry ingredients and added wet into center circling bowl as I went to slowly incorperate the dry. Was a stiff batter to be sure, but worked. Added last three ingredients together and made very hot in microwave, than slowly added to top and 1 1/2 hours later was done. If left longer would have burned and dried. Will keep but suggest everyone who tries watch your crock carefully the first time but don’t open it until ready to test for doneness. Thanks for recipe.