April 12, 2013 by Renee
I have a confession to make. I haven’t been playing my own game the last couple of months. With my husband being out of work, it’s been a little like Greece around here lately, and not because of an over abundance of pita and hummus. We’ve had to put in place some serious austerity measures. It’s been dour. Decidedly unawesome. I’ve been trying to spend as little money as possible, so $20 a day was definitely out of the question.
But after more than ten weeks of only a trickle of income from web design projects, my husband was finally offered a job today. I know he is thrilled to have somewhere to go and something to do again. And I’m breathing easier myself knowing that we don’t have to live off of my very meager income.
I get to spoil myself again. No, this doesn’t involve Coach bags or trips to the spa. This is real life, kids. Tomorrow I’m going to the ATM and taking out my $140 for the week. Then I’m going to the grocery store and buying myself some chicken breasts so I can actually make some of the recipes on my list. This is what the lower tax brackets get excited about. Chicken. It’s true. And a six pack of ciders. That will probably be in my basket, too.
When you get news this good, you have to celebrate. I almost never have a party for which I don’t make Swiss and Bacon Dip. It’s got to be one of the best things I’ve ever put in my mouth. Warm gooey cheese with bacon on sour dough bread. Just look at that sentence.
Every time I make this, it completely disappears. There isn’t a crumb left behind. It’s mind-blowing. So think of an excuse for a party and make this. Just got a haircut? Party. Stubbed your toe? Party. I don’t care, just celebrate. And raise a glass to my husband ’cause he’s totally awesome.
Swiss and Bacon Dip
Recipe adapted from Rachael Ray
8 slices bacon, chopped (I use scissors)
8 ounces softened cream cheese
1/2 cup mayo
2 Tbsp Dijon mustard
10 grinds of pepper
1-1/2 cups shredded Swiss cheese
3 scallions, chopped (use the scissors again)
1 round loaf of sour dough bread
- Preheat oven to 400.
- Cook your bacon to desired crispiness, which for me is nearly burnt. Drain the bacon on a paper towel.
- Add cream cheese, mayo, mustard, and pepper to a mixing bowl and mix until combined and smooth.
- Add cheese and scallions and mix to combine. Then throw in the bacon and mix that in, too.
- Scoop out the mix into a shallow baking dish. Bake it uncovered for 15 to 20 minutes until gooey.
- In the meantime, cut the top out of your bread loaf and pull out the guts of your bread to make a bread bowl. Tear the bread and arrange it on your platter around the loaf.
- When the dip is hot, carefully scrape it in to the bread bowl. Steal a piece of bread to clean off the baking dish for taste testing purposes. Don’t skip this step.
- You could serve this with carrots or other veggies if you like. I’m not gonna eat that. Really, the bread is all you need.
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