You could serve this dip with pretty much anything – personally, I’d like it to be served with a spoon. I could literally stuff my face with this dip alone because who needs chips or crackers when you have something as delicious as this? However, if you do feel like spoons are not enough, you can pair this with salted crackers, nachos, add this to your burritos or whatever you can think of. I’ve even scooped this over oven baked potatoes!
Make sure you let your friends know about this, too – unless you want to keep this a secret and be the best cook in the whole neighborhood!
Ingredients
10 oz Philadelphia cream cheese
3.5 oz grated mature Cheddar cheese
2 Tbsp crème fraiche or Daisy sour cream
1 tsp garlic granules
4 Tbsp chopped fresh chives
2 Tbsp chopped fresh parsley
salt and pepper to taste
8 rashers of smoked back bacon (grilled and then crumbled)
Instructions:
Put the cream cheese, grated cheddar, crème fraiche or sour cream into a bowl and add the garlic granules, herbs and seasoning, mix well.
Meanwhile, grill the bacon rashers until crispy, allow to cool slightly, then crumble or snip the bacon into small pieces.
Add 3/4 of the bacon to the cream cheese dip mixture and stir it through to blend it. Put the dip into the fridge for 30 minutes, to firm up, then spoon the dip into two dishes and sprinkle the remaining bacon over the top. Garnish with a little extra fresh parsley and serve with crisps, chips or crudités.
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Quick tip: Make this dip ahead, the night before you intend to serve it. Store covered in the refrigerator.