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Hi, I'm Betty. Welcome to Betty’s kitchen. Today were making hot Swiss bacon dip with rounds. It’s the first hot dip I think I’ve made in Betty’s kitchen so I was jus little presenting a little different to give you.
I want to start out by using a sun Swiss cheese and this base has 1 and 1/2 cups I actually need 2 cups. So this is a half cup that I got from another bag so were going to put that in our bowl right here. Spread a bit and then we have a block and 8oz block of cream cheese this is at room temperature you can either cut it in cubes like I’ve done here and that’s it or you can put it on the microwave but just put in an 8oz for us of softened cream cheese. It’s not pretty big deal.
Next we have mayonnaise and I use mayo free meaning I quarter cup an have it sitting right here where you probably can see it that will just going to add that and lets not do any mixing yet because it has so many things were even have to mix a lot of different times. And there goes our mayonnaise and you’ll see a product here that is probably is a fairly new on the grocery shelves. This is real bacon bits and this package is 3 oz hold on to the bottom in a little bit and sprinkle in the top like leaving about a half of the pack. But again that’s really up to you now this point I'm going to start combining because I have some green onions here that will be going in and if I combine this by actually using the fork to press this like I’ll need two to get it from the softened cream cheese mixed with the squeeze cheese I would be just mangling that was green onion tops so we don’t want to do that does go in last and we gently fold it in.
This is what your bacon Swiss dip will look like when you have blended all of these ingredients that we mention but theirs still that one additional ingredient which is green onion. Now I’ll take a bunch of onion like this and about this amount of after they were washed I used scissors I’ll hold them down here close to where I want to cut. And you can just cut like this and gradually get up to the point were your cutting all of them.
Look how it’s going to look when I put the man sun pan I’ll just put—all of them in?
Maybe half of them in and stew that around and if you little think that’s enough then well go with that we don’t want it overly flavored with onion. And when your doing with bunches of onions like that you don’t have a really good measurement whether your getting a quarter of a cup or third of a cup or of what. So well just go by eye sight on this and its looking to me like the onion is a little scant for the other flavors that we have here and the bangle which is the cream cheese and Swiss cheese so I think we can go ahead and put more that this is kind of lets have a look before it goes into a baking dish so I have just a regular Paris pad dish here and I think this is good enough so were buying two just pour it in and then smooth it out.
So here we have all of our Swiss bacon dip and I just a regular parish making dish and were going to make a topping for it and then well put it the other. The topping is going to be composed of Ritz crackers and butter. And blending with the Ritz crackers is getting in into crams and you see me do this many times before. you put some crackers and this maybe 2/3 of one of those inner two’s of crackers and make sure you close the top their. And this is a gallon size a zip lock plastic bag and then use rolling can just to go over it and making into fan crust. And this crams don’t have to be really really fine because it’s not like we’re trying to coat chicken or fish anything like that. It doesn’t really have to stick like it does to meat if you’re using a breading.
I have 2 tables spoons of nutted butter here and I'm going to just put some of this in and I’ll just going to judge as I go as to how much of the cram I'm going to need in order for that to make a nast buttery topping if I use it for my butter then I don’t really need to put more in. I think we can use just a little bit more here. so just play this by here if it looks right to you then just stop adding that you wanted to have a consistency were it kind of clean s together because of the melted butter and looks a little bit different consistency of just the plain crams itself. So you can see this is what it looks like, its kind of buttery looking when you’re finished and use the—well use your hands like this because theirs no better way to get that combined and when you have it like that then you can go over to your casserole dish or ha dish whatever you’d used for your dip and just over the top sprinkle as much of it as you like if you don’t like all of it then you can put less kind of make it fairly.
This is going to go into the oven 350 degrees and I’ll keep checking on it when it starts getting bubbly and the tops are getting browned and that’s when I’ll bring it out and then we will use our melbow rounds to dip in to it its going to be a great dip.
Here is our hot bacon Swiss dip. Straight from the oven, still sizzling, and you know its done when you see its bubbling a little around the edges and its like golden brown you can leave a little longer if you want to. This is been 15 minutes of 350 degrees now you can use any top of snack cracker or chip with this. I think the perfect complement is a Mel butt snack a mellbow round. This happens to be a sea saw flavor and its whole grain so you have a lot of opportunities to make changes according to your taste but what have I do is to give my ideas to my self. Well I'm serving dish like this and then some rounds just take a couple and you can actually dip right in here and you can say that you going to have a lushes bite to ate right their or I’ll turn the plate if you want your guest to dip out what they would like on their plate then they have their own private potion I want to show you the texture here. And they can dip as they like here. this will going to be a great dip for a party or just if you want to have something special in the evening your self or at lunch or breakfast or dinner time.