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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
line1272
on 9/3/2009
time
prep:
15 min
total:
3 hr 15 min
servings
total:
12 servings, 2 Tbsp. spread and 5 crackers each
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posted:
5/28/2006
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.
posted:
5/16/2006
This turned out really well. Letting the flavors have time to come together while this chills is key.
posted:
2/14/2006
Good dip, though a little too mustardy for my taste. I'll make this again, but reduce the amount of mustard.
posted:
2/8/2006
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 :)
posted:
2/4/2006
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.
posted:
1/31/2006
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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