Baked Pimento Cheese Dip with Bacon

Last week my daughter and I had the pleasure of game night with a couple of friends. We played Fibbage… have you played that game? I highly recommend it!! So fun, anyway…. our wonderful hostess made a Hot Pimento Cheese Dip… and yes, I had never had it before, shocking I know. I got to studying the flavors, cause it’s just what I do and thought…. ” I can do that!”

I thought it over this week and I tried this today … it makes 2 pans, cause I have come to the conclusion that I can not make a little bit of anything… but you can cut it in half, if’n you want to…

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  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 8 oz shredded Cheddar Cheese
  • 8 oz shredded Monterey  Jack Cheese
  • 1 1/2 cups chppped roasted red peppers
  • 3/4 tsp Badia® Complete Seasoning
  • 1 tsp dried parsley
  • 12 oz bacon, diced and crisped
  • 2 9″ pie pans or oven safe pans

NOTE: I grate my own cheese, it seems to melt so much better

Preheat oven to 350°

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Chop your red peppers until you have 1 1/2 cups, each jar is different… I get very large jars from Sams, so it was about 7 peppers for me… but the amount you put in is up to you really.

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  Grate the cheeses and add everything except the bacon and the parsley… mix very well.

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Fold in the parsley

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Chop and drain the bacon, allow to cool then divide the pile…. PILE OF BACON, man that sounds good huh !?

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After the bacon has cooled, add half to the mixture and fold it in.

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Divide the cheese in to two pans and top with the remaining bacon, I sprinkled a little more parsley on, cause its pretty .

Bake at 350° for about 30 minutes, until its bubbly and sizzling.

CAUTION: IT IS HOT!

Serve immediately with bagel chips, crackers or toasted bread…. the list is endless.

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