Smoky Bacon and Horseradish Dip ingredients
Makes 24 appetizer servings
1 clove garlic, finely chopped
1/4 cup finely chopped onion, about one small
1 (8-oz) pkg cream cheese, cubed
2 cups shredded Gruyère cheese (8-oz)
1 cup half-and-half
8 slices peppered smoked bacon, crisply cooked and chopped
2 Tbsp cream-style prepared horseradish
1/3 cup chopped fresh Italian parsley
French or herbed bread cubes
Notes: For convenience, use precooked bacon slices found in the deli section of the supermarket. Just chop and stir into the mixture.
DirectionsMix first five (5) ingredients (garlic through half-and-half) in 1.5-quart slow cooker; cover. Cook on Low heat setting until the mixture is hot, about 2.5 to 3 hours.
Stir in the remaining ingredients (bacon through parsley); cover and cook on High heat setting until mixture is hot, about 15 minutes more.
Serve warm from the crock-pot on Low heat setting (or at room temperature from a bowl) with the bread cubes or crackers for dipping.
Slightly adapts Betty Crocker Party Food: 100 Recipes for the Way You Really Cook (Hoboken: Wiley, 2007), xx