Description
I made this a couple of years ago for a picnic, and it was a huge hit. Serve with bell pepper strips and bagel chips. Really good with tortilla chips, too.
Ingredients
- 8 ounces bacon
- ½ pound ground beef
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (8 ounce) package cream cheese, cut into cubes
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
- 2 tablespoons chopped fresh parsley
Instructions
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Remove bacon to a plate lined with paper towels
- reserving drippings in the skillet.
- Break ground beef into the skillet; cook and stir until completely browned
- 5 to 7 minutes. Drain beef
- return the skillet to the stove
- and reduce heat to low.
- Stir diced tomatoes with green chile peppers
- cream cheese
- and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it
- reserving a few teaspoons for garnish
- into beef mixture; cook and stir until cheese begins to melt
- 2 to 3 minutes; transfer to a slow cooker.
- Cook on Low until hot and bubbly
- 2 to 3 hours. Stir parsley into dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 16