Creamy Sun-dried Tomato & Bacon Dip Recipe Makes Everything Better by Elisa Schmitz
It’s not often that food literally speaks to you, but when I read this recipe on the inside of my package of Organic Valley cream cheese, I couldn’t help but agree: “Bacon makes everything better.” Especially when it comes to this easy, cheesy sun-dried tomato and bacon dip recipe.
This simple and flavorful dip comes together in just minutes. It’s a perfect game-day appetizer or an any-occasion snack. Just try not to eat the whole bowl yourself! Serve with pretzels, chips, toasted bread slices or fresh vegetables.
Cuisine: American
Prep Time: 5 minutes plus 30 minutes to chill
Cook Time: 0 minutes
Total Time: 35 minutes
Servings: 8 to 10 servings
Ingredients
- 4 ounces Organic Valley cream cheese or Neufchâtel cheese, softened
- 1/2 cup (about 7 ounces) crisply cooked and crumbled bacon
- 1/4 cup oil-packed sun-dried tomatoes, well drained and chopped
- 1 cup Organic Valley sour cream (regular or low fat)
- 1/4 cup thin-sliced green onions
- 1/2 teaspoon garlic powder or minced fresh garlic
Here’s how to make it:
- In a medium bowl, combine cream cheese, bacon and sun-dried tomatoes. Mix until blended.
- Add sour cream, green onions and garlic to the mixture. Season with salt and pepper, to taste. Cover and chill in the refrigerator for about 30 minutes to set.
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