Red Pepper Cheddar Dip

This fabulous dip recipe was shared by Linda Smith, of Cincinnati, who gives credit for the recipe to Jennifer McKinney, of Deerfield, IL Linda says “there’s not much that doesn’t taste good with this dip smothered on it – potato chips, cucumbers, breadsticks, pita chips, they’re all terrific. It does wonders for a roast beef sandwich too.”

Directions

Blend all ingredients except bacon and scallions in a food processor until fairly smooth.

Saute bacon until crisp; drain. Reserve some bacon bits and scallions for garnish, then fold the remainder into the cheese mixture. Chill at least one hour. Garnish dip with reserved bacon and scallions.

Serve with breadsticks, sliced cucumbers, or rounds of sliced toasted baguette … or your choice.

Yield:	2 cups

What's Needed:

¾ cup sharp white Cheddar cheese, shredded
4 oz. cream cheese, softened
1/4 cup plain yogurt or sour cream
¼ cup mayonnaise
¼ cup bottled red peppers, diced
2 t Tabasco
Salt to taste
2 pieces thick-sliced bacon, diced
3 scallions (1/2 cup), sliced
Breadsticks or ‘whatever’

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Recipe brought
to you by Amy Tobin

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30 Minutes or Less

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Red Pepper Cheddar Dip

Directions

What's Needed:

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