Swiss and Bacon Dip

Prep Time: 10 minutes Cook Time: 18 minutes Yield: 10 minutes



8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping


Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Yield: 6 servings

Smoked Gouda Macaroni and Cheese


1 (1-oz) slice whole wheat bread
2 Tbs butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 Tbs all-purpose flour
2 cups fat-free milk
1/2 tsp salt
1/4 tsp pepper
1/2 cup (2 oz) shredded smoked Gouda
1/3 cup (about 1 1/2 oz) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preheat oven to 350 degrees F. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup. Melt butter in a large saucepan over medium heat. Add onions and garlic, cook one minute. Add flour, cook one minute, stirring constantly. Gradually add milk, salt and pepper, stirring constantly with a whisk until blended. Bring to a boil, cook until thick (about two minutes). Add cheeses, stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350 for 15 minutes or until bubbly. Serves 4.