- 6 slices bacon
- 8 oz cream cheese
- 8 oz Cheddar cheese, shredded
- 6 tbspns half-and-half
- 1 tspn Worcestershire sauce
- 1/4 tspn dry mustard
- 1/4 tspn onion salt
- 2 to 3 drops, Tabasco sauce
- 6 apples, unpared
- 1 cup lemon juice
Cut up bacon, saute until crisp, and drain. Combine remaining ingredients except apples and lemon juice, in double boiler or heat over low heat, stirring occasionally until cheese melts and mixture is hot. Add bacon pieces.
Cut apples in wedges, and dip in lemon juice to keep from discoloring. Use apples as dippers.
More "Lost" Dip RecipesHawaiian Pineapple Dip Boat (1982)
Peanut Dip Sauce for Vegetables (1982)
(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978)
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