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Dijon-Cheddar-Bacon Spread

Dijon-Cheddar-Bacon Spread recipe
photo by:kraft
This is always a hit at parties. It is delicious!
posted by
on 9/3/2009
15 min
3 hr 15 min
12 servings, 2 Tbsp. spread and 5 crackers each
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Used 1/3 less fat Philly. So very thick, nearly burned out my mixer ! Added 1/4 c fat free milk to make it more dip-able, but still thick enough to use as a spread. Great with crackers or veges.
This turned out really well. Letting the flavors have time to come together while this chills is key.
Good dip, though a little too mustardy for my taste. I'll make this again, but reduce the amount of mustard.
My friend made this recipe over this past weekend and I LOVED it. I've since printed it for myself and can't wait to make it again. However, I'm going to have to use "lite" cream cheese and cheddar cheese, because I think I could eat the whole thing myself :)
This spread was very good, I served it with fritos and it was a big hit. Letting the flavors blend is important, it tasted much better after it sat in the fridge overnight. I sprinkled shreeded cheese and a few bacon bits on top, and got rave reviews.
Wow! Love it! Tasty, and it was SO EASY to make, unlike another recipe I'm used to making. Serve with fruit and a variety of crackers on a nice silver platter! I took this to a Sunday School Brunch and everyone wanted the recipe. (If you don't like the mustard, try a little minced garlic and pepper.) You can also use real bacon. The bits are good, but I like to use the Oscar Mayer microwave kind and cook it a little longer and then crumble it up. YUM!
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