Over at Mommy’s Kitchen, I spotted a yummy cheese dip that sounded perfect for Super Bowl. The fun thing about blogging is that I now have some really great friends from all over the United States and Tina form Mommy’s Kitchen happens to be one of them. I have also had the privilege to hang out with Tina on a few occasions. I love ya girl. I just wished we lived closer to each other.
Anyway, back to the recipe. This recipe is the perfect Super Bowl pleaser. I mean I don’t know very many men who would complain if you served them anything with cheese and bacon. The recipe Tina shared actually originated from one of Trisha Yearwood’s cookbooks. I’m gonna have to check her book out. I tend to go for good southern food and I loved this recipe. Below is my adaptation. I did cut out some of the fat from the original.
Charleston Cheese Dip
- 1/2 cup light mayonnaise
- 1 (8oz) package light cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 2 green onions, finely chopped
- Dash of cayenne pepper
- 8 Ritz crackers, crushed
- 6 slices bacon, cooked and crumbled
- Preheat oven to 350 degrees.
- In a medium bowl, combine the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper until well blended. Transfer the mixture to a small baking dish and spread even in the dish. A pie plate works perfectly.
- Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.
- Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers. I loved it with Ritz.