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Happy Holidays...!

It’s the holidays—Eat with impunity!  Pretend like there are no consequences and defer to a healthy new year on the treadmill. 

The Halsted Street shop is now closed and we’ve got some packing to do for our move over to Diversey, but first—a much deserved break for the holidays. 

I do Thanksgiving so my brother Bill and sister-in-law Marilyn host both sides of the family for Christmas.  We gather early so there’s plenty of time to, as Bill says, eat ourselves into a food coma. 

I’m making my Swiss and Bacon dip again.  This one is always a real crowd pleaser.  Let’s face it, any time there’s bacon involved, your family and friends will think you’re a culinary genius.  

In the spirit of the season, I thought I'd share.  Here’s the recipe (with a special thanks to Rachel Ray.) Enjoy the cheese and accolades.

  • 8 slices center cut bacon (chopped)
  • 8 ounces softened cream cheese
  • half cup mayo
  • 2 big tablespoons Dijon mustard
  • 1.5 cups shredded Swiss cheese
  • 3 scallions (chopped)
  • half cup smoked almonds (optional)

Serve with baby carrots and flat breads (I like the cocktail sized pumpernickel!) 

Preheat oven to 400 degrees F. 

First, brown the bacon over medium heat in a nonstick pan.  Drain on paper towel. 

In a mixing bowl, combine cream cheese, mayo, Dijon mustard, Swiss cheese and scallions with cooked bacon.  Transfer to a small casserole dish and bake until the top is golden and the edges are bubbling (this usually takes 15 to 18 minutes.) 

Note: If you’re taking this on the road, wait to bake it at the host’s house so it’s nice and hot when you serve it. 

Top with almonds and place on a platter surrounded by breads and carrots. 

Merry Christmas everybody!

ccc 

Posted on Wednesday, December 22, 2010 at 11:53AM by Registered CommenterQuiltology | CommentsPost a Comment | References113 References

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