Bacon Cheddar Dip
Thanks to brother-in-law Kevin for this recipe. Kevin puts in some sliced fresh mushrooms so go ahead and add some if you want to! Also, delicious! This is a nice change from dips with salsa or hot sauce. Rich and creamy, serve with taco chips. Buy a good quality thicker cut bacon, it really is worth it.
Ingredients
- 8 oz (230 gr) cream cheese 16 CHO
- ½ cup (103 gr) Hellman’s Real Mayonnaise 0 CHO
- ½ cup (115 gr) 14% sour cream 8 CHO
- 8 – 10 slices (88 gr) bacon 0 CHO
- 1 cup (76 gr) grated cheddar cheese 0 CHO
- 2 TBSP (6 gr) finely chopped chives 0 CHO
- Extra sprinkle of bacon cheese, and chives for garnish
TOTAL CHO 24 CHO
- TOTAL WEIGHT 588 GRAMS
- 24 CHO DIVIDED BY 588 GRAMS = .04 CHO/GRAM
- 1 TBSP = 15 GRAMS (.04 CHO x 15 GRAMS) .6 CHO/TBSP
- ¼ CUP = 4 TBSP (.6 CHO x 4) 2.4 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Pre Heat oven to 350
If using a block of cream cheese, cut into 10 - 12 squares and leave at room temperature for an hour. Fry bacon over medium heat until cooked, but not crispy or burned. Blot with a paper towel and dice. Grate cheese and finely dice chives.
Whisk/beat cream cheese, mayonnaise and sour cream until smooth (or almost smooth). Fold in bacon, grated cheese and chives. Place in oven proof baking dish. At this point, dip can be covered and refrigerated until ready to bake.
- Bake uncovered for 20 - 30 minutes, depending on the type of dish you are using. (A bowl style may take longer than a shallow larger dish.) Garnish and serve.
