You may also like
Categories:
bacon tomatoes green onions weight Cream Cheese frozen peas cheese mayonnaise garlic salt black pepper whole wheat French bread olive oil garlic
Viewed: 94 - Published at: 7 years agoIngredients
- 6 strips Bacon
- 3 whole Plum Tomatoes, Diced
- 4 whole Green Onions, Sliced
- 16 ounces, weight Cream Cheese, Softened
- 1- 1/2 cup Frozen Peas, Thawed
- 4 ounces, weight Shredded Colby-jack Cheese
- 1/4 cups Mayonnaise
- 2 cloves Garlic, Pressed
- 1/4 teaspoons Salt
- 3/4 teaspoons Coarse Black Pepper
- 1 loaf Whole Wheat French Bread
- Olive Oil, For Brushing On Your Bread Slices
- Garlic Powder, To Taste, To Sprinkle On The Bread
Method
- Cook bacon in a skillet over medium heat until crispy then remove it from the pan.
- When its cool, chop bacon.
- Reserve 3 tablespoons.
- Cut up veggies, set aside.
- Soften cream cheese by putting it into a bowl and letting it come to room temperature.
- Then stir in peas, cheese, green onions, mayo, garlic, salt and black pepper.
- Line a medium bowl with plastic wrap.
- Place 3 tablespoons of bacon pieces in the bottom.
- Spread 1/3 of the cream cheese mixture over the bottom, then top that with 1/2 the tomatoes and 1/2 the remaining bacon.
- Repeat layers, ending with a final layer of cream cheese.
- Press the mixture down into the bowl and refrigerate until serving time.
- Cut your whole wheat French bread loaf into 1/4-inch slices, brush each slice with olive oil and season with garlic powder.
- Put the slices on a baking tray.
- Bake at 350 F for 8 minutes or until toasted.
- When ready to serve, invert the bowl onto a platter.
- Remove plastic and place toasted bread around your amazing dip!
