Bacon Gouda Cheese Dip

I woke up the other day with visions of bacon dancing in my head. Really. The day before I had snagged an excellent deal on Indiana Kitchen sliced bacon from Meijer and I bought a ‘few’ packages with the intention of using it on Christmas.

Combine that with the fact that I needed a dip to go with a raw vegetable platter and bacon Gouda cheese dip was born. This isn’t a complicated recipe at all but I do suggest you use a food processor to put it all together. The consistency is just better.

This dip isn’t what I would call a ‘healthy recipe’ but you are also not eating the whole bowl. You can make substitutions by using a low fat cream cheese and get the same results. I have made this twice now and both ways came out perfectly. Surprisingly though- I only have this one photo- forgive the lack of food styling and lighting. I mean seriously- this is a cheese dip with bacon. I think you get the idea!

But if you don’t have one, and I can certainly understand if you don’t as I only recently got one, you will need to approach this recipe a slightly different way. Start with very soft cream cheese (room temperature is fine), finely chop your shallot and garlic, and crumble your bacon to a very small piece size. Then blending it all in a large bowl will be a snap.

Please let me know if you make this. We enjoyed it with raw veggies but it is also delicious (and oh so naughty) with chips. I can’t say for sure because I didn’t try that combo (yes, yes I did and it was divine!).

I used a pre-shredded Gouda in this recipe because frankly- I was too lazy to shred it. Feel free to shred yours. The results will be the same.

Heather Tallman

Bacon Gouda Cheese Dip

This is a snap to assemble and is best chilled for 2 hours before serving.

5 minPrep (inc. refrigeration & rest time)

5 minTotal Time

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Ingredients

• 3 8 oz packages of cream cheese, room temperature
• 12 oz of shredded Gouda cheese
• 2 shallots
• 2 cloves of garlic
• salt/pepper to taste (though salt may be TOO much)
• 8 strips of cooked and drained bacon
• small handful (about 8 stalks) of fresh chives

Instructions

1. In a food processor, place the shallots and garlic.
2. Pulse to combine.
3. Add in the cream cheese and pulse.
4. Add in the cheese and pulse.
5. Add in the bacon, seasoning and chives.
6. Run for about 20 seconds until smooth (less if you want a chunkier consistency).
7. Scrape into a serving bowl and refrigerate until ready to serve.

Cuisine: American | Recipe Type: appetizer- dip

7.6.6

225

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