Smoky Sweet Bacon Cheese Spread Recipes

Steps:

• Cook bacon until crisp; drain. Meanwhile, in a large bowl, combine the next 6 ingredients. Stir in bacon. Serve with crackers.

Steps:

• Mix all ingredients in medium bowl.
• Adjust spices to taste.
• If it is too thick, add a touch of olive oil or bacon drippings.
• Spread on crackers and ENJOY!

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat, until evenly browned and crispy, about 10 minutes; drain on a paper towel-lined plate. Crumble once cool to the touch.
• Beat the cream cheese and mayonnaise together in a bowl until light and fluffy. Add the Parmesan cheese, most of the crumbled bacon, and most of the green onion into the cream cheese mixture, reserving just enough bacon and green onion for garnish; stir until all ingredients are evenly incorporated. Chill in refrigerator until slightly firm, 1 to 2 hours; shape the mixture into a ball and roll in the reserved bacon and green onions. Return to refrigerator until set, 8 hours or overnight.

Steps:

• Beat together cream cheese and butter.
• Beat in each remainder ingredient one at a time in order given.
• Pour into large tupperware and chill.
• Serve with Ritz crackers.

Steps:

• Put all the ingredients for the smoky BBQ sauce in a pan, add 125ml water and season well, then bring to a simmer, whisking until combined. Leave to cool.
• In a bowl, mix together all the meatball ingredients, except the cheese and bacon, and season well. Take a walnut-sized piece of the mixture and flatten it with your hands, then wrap it gently around a mozzarella ball and roll it into a circle the size of a ping-pong ball. You should end up with 20 balls.
• Cut each slice of bacon in half across the short side and wrap half a slice around each ball. Transfer the balls to a baking tray with the overlapping bacon edges underneath, and cook at 190C/170C fan/gas 5 for 20 mins. Brush with the BBQ sauce and return to the oven for 8-10 mins more or until nicely browned. Brush again with sauce and eat warm, with even more sauce on the side for dipping.

Steps:

• In a small bowl, cream together neufchatel and feta, scraping the bowl until well combined.
• Beat in chili powder and ground chipotle powder and adjust to taste.
• Scrape bowl and beat in bacon, olives, cranberries, and dates until well combined.
• Stir in last 1/4 cup of crumbled feta cheese.
• Put in a covered container and chill for at least 2 hours. The flavors will develop more the longer it sits. You can mold it by pressing plastic wrap into a bowl and pressing the spread into it, cover and chill, then turn out onto serving platter.
• To serve, spread into a pretty bowl on a platter or mound on a platter. Sprinkle with feta, chili powder and fresh chopped parsley. Surround with desired foods.
• For Tortilla Wheels, Spread this on flour tortillas, roll them up and tightly wrap in plastic wrap. Chill for a few hours until firm. Unwrap them, trim away ends and cut each roll into 8 slices crosswise to make wheels. You could try baking them too! I would try 400°F Place wheels on baking sheets and bake 15-20 minutes until browned.
• For stuffed mushrooms, hollow out mushrooms, you can add some chopped stems to the spread. Fill mushrooms with spread and bake at 350F for 20-25 minutes.