Slow Cooker Smoky Bacon And Horseradish Dip Recipes

Steps:

• Preheat oven to 400 degrees F.
• Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
• In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Steps:

• Mix garlic, onion, cream cheese, Gruyère cheese and half-and-half in 1 1/2-quart slow cooker.
• Cover and cook on low heat setting 2 1/2 to 3 hours or until mixture is hot.
• Stir in bacon, horseradish and parsley. Cover and cook on high heat setting about 15 minutes or until mixture is hot. Serve with bread cubes or crackers for dipping.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.

Steps:

• Let cream cheese soften a bit, then mix cream cheese, bacon bits, horseradish, and sour cream in mixing bowl. It's best if it's mixed very well - I use my hands just to make sure.
• I also like it with lots of bacon and horseradish, so use your own judgement when adding.
• Place mixture in a serving bowl or back in the cream cheese tub, and let sit in your refrigerator overnight.
• Serve with Wheat Thins (my personal favorite), Ritz crackers, Triscuits, or any other snack cracker. Watch in amazement as your friends, family, or co-workers shove each other aside to get the last little bit from the bottom of the bowl!

Steps:

• In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours., In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites.

Steps:

• Cook onion and garlic in 1 tablespoon bacon fat from bacon, or use oil; cook over medium heat until tender, about 3-4 minutes.
• Place onion mixture in bowl; add bacon.
• Stir in cream cheese, sour cream, horseradish, mustard, pepper, and salt; mix well until blended.
• Refrigerate at least 2 hours to allow flavors to blend.
• Serve chilled or at room temperature (dip spreads easily at room temp., but be careful not to allow spoilage).