Hi Everyone! I hope you had a happy Thanksgiving! And if you did some Black Friday shopping, I hope you survived and got some great deals. We spent our Friday putting up Christmas decorations and getting into the Christmas mood! But now it’s Saturday…and the Saturday after Thanksgiving also has a nickname. No, it’s not Black Saturday…it’s RIVALRY Saturday. In College Football, this Saturday is the last game of regular season, and it’s the day that bitter rivalries meet and compete for bragging rights for the next 364 days. Here in Alabama is the most bitter rivalry of them all: the Iron Bowl. My Auburn Tigers will take on #2 ranked Alabama. Not only is Rivalry Saturday all about football…it’s also all about getting together with friends and eating good food!
This BLT Dip would be perfect to serve at your football party, or Christmas party! It is ssssssoooooo good. Oh my word, it’ so cheesy and delicious. The base of it is mainly a cheesy spinach dip, but the bacon really takes it to another level, and the tomatoes give it a refreshing topping on top of all that rich cheese. I actually served this to my family at Thanksgiving to hold us over until the big meal, and it was a huge hit! Everyone immediately gathered around the dip and couldn’t stop eating it! This is great on crackers, but it’s even better on toasted baguette slices. I guarantee that everyone will LOVE this stuff and you’ll be asked to make it over and over again!
- 1 pound bacon
- 2 (8-ounce) packages cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cups shredded fontina cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 11/2 cups chopped seeded tomatoes
- Toasted bread rounds, crackers
- Preheat oven to 350˚. Spray a 2 quart baking dish with nonstick cooking spray.
- Cook and crumble bacon. Set aside 1⁄2 cup crumbled bacon for topping.
- In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, spinach, sour cream, mayonnaise, and Dijon mustard.
- Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly.
- Sprinkle chopped tomatoes and reserved 1⁄2 cup crumbled bacon over hot dip. Serve immediately with toasted bread rounds and crackers.
Source: The Deen Brothers