My love of cooking started long before this blog and has only grown over the years. It began with an unexplained obsession with The Food Network. Like, that was all I ever watched on TV. Rachael, Ina, Giada, Paula, Alton, Nigella, Emeril, they were my cooking teachers. Literally everything I know about cooking I learned from them.
And I’m still mediocre at best. I think the only thing you have to do to get your friends to say you’re a great cook is to actually cook something. So few people actually take the trouble to cook things that whenever someone mixes a few ingredients and pops it into the oven, they’re impressed. I’m happy to keep fooling them.
This Swiss and Bacon Dip is something I’ve been making for ages and was originally a Rachael Ray recipe. I look for excuses to make it all the time and consequently have served it at almost every part I’ve ever thrown, and even sometimes at other people’s parties. I even served it at my wedding. If you’re a long time reader, you might remember the first time I posted this recipe with horrible photos from that event.
It’s also among the recipes that people most often ask me for, and even friends who say they never cook have made it successfully. It’s super easy. Crisp up some bacon. Mix together a few simple ingredients. Heat it all in the oven. Wow your guests with a bread bowl. They’ll think you’re a genius.
Delicious food is simple than you think. Anyone can cook. If you think you can’t, just try making this Swiss and Bacon Dip. You’ll be a believer.
- 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.