So let me get real with y’all her right quick. I’m not a person who makes half a dozen apps just to get the perfect picture, or even the perfect result. This wee’s recipe is one of those times. It was burned. Really bad. The temp seemed perfect in my head, not so perfect when I checked on it. In the back of my head, I thought, maybe just a couple more minutes… But I listened to my timer set and not my gut.
It looked burned. It was burned on top, and had been enough time that the milk products in it even seemed to curdle in a way. So, as you read the recipe below, please know that I modified it to what my gut told me- that couple minutes extra from the “checked it” point. Where it should have been absolutely perfect.
We all have failures, and we all can fix it in the future, so I hope you enjoy what is bound to be an amazing app.
Hot Cheddar and Bacon Dip
16 oz Sour cream
1 1/2 cup Bacon (cooked and crumbled)
8 oz (1 brick) cream cheese
2 cups shredded cheddar cheese (separate 1/4 cup on the side for topping)
- Preheat your oven to 400
- Mix together all ingredients with the exception of the 1/4 cup of cheese
- Pour mixture into a 9″ cake pan and spread to even
- Sprinkle remaining cheese over the top
- Bake for 20 minutes. The cheese should be melted and the mixture should be bubbling.
- Serve in a hollowed out sourdough breadbowl or in the pan. Serve with chips (potato or tortilla), baguettes, or crackers (the garlic Ritz crackers go spectacularly with it)
Stick to the 20 minute cook time, you won’t regret it!
The Munching Dead 