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Sunday, February 24, 2013

Swiss - Bacon Dip with baked Pita Chips

My friend Paula turned me on to the Food Network channel about 11 years ago. I watched Emeril and Rachel Ray incessantly!! I couldn’t wait to see what they would make next. One night I was watching Rachel Ray and she made this dip. It sounded so different and wonderful; I couldn’t wait to try it. It was the first time I’d ever heard of a cheese dip made with Swiss cheese.  I had to make it!!  So I looked up the recipe and ran to the store to get all the ingredients.

I changed the recipe up a little. Not only out of necessity but also preference. I started out severing this with mini rye bread loaves which worked really well. But since I’ve started making my own Pita Chips, I want to eat them with everything!!

Every time I make this dip, I am asked for the recipe. When we celebrate a birthday at work, I am always expected to bring this!! It’s that good!!



Here’s the recipe and some tips

First, I know you can buy shredded Swiss cheese, but let me tell you that when you buy cheese pre-shredded they coat it in flour so it won’t stick together in the packaging. I’ve tried this recipe with pre-shredded cheese and for some reason it’s a little oily on top. It’s so much better to shred your own cheese. It’s fresher and it’s not coated in flour. I use a fine shred when I make mine, but you could use a larger grader if you like.

Second, I’m on a sweet onion kick lately.  You could probably use any onion you like, as long as it’s not too over powering. Rachel’s recipe says to use green onions, but I like the taste of a Vidalia onion. So that’s what I use.

Third, the recipe calls for Dijon mustard. I had honey Dijon, so that’s what I used. I don’t know that it changed the recipe that much. Like I said, it’s what I had. 

Swiss – Bacon Dip
6 Slices of center cut bacon, chopped
6 oz of cream cheese, softened
½ cup of mayonnaise
2 rounded Tbls of Dijon mustard
1 ½ cups shredded Swiss cheese
¼ cup of chopped onion
Heat oven to 400°. Cook chopped bacon until crisp. Drain on paper towel until cool.
In a mixing bowl, combine all ingredients and mix until combined. Put dip in an ovenproof dish. Bake for 15 – 18 minutes until edges are golden brown and bubbly.


Rachel says to top dip with Almonds and serve with sliced vegies or crackers, but I serve them with the recipe below for Pita chips. I also don’t top the dip with the Almonds because I like the taste the way it is; the Almonds will take it to a different place. But feel free to top with any kind of nut.
Baked Pita Chips
6 slices of pita bread cut into 8th’s
Olive oil – I use the spray
Salt & Pepper

Cut up pita bread in 8th’s. Line a cookie sheet with parchment paper or a silicone liner. Split bread apart and put single layer of bread on cookie sheet. Drizzle Olive oil over chips or spray with Olive oil spray. Sprinkle with salt and pepper. I use sea salt and fresh cracked pepper. It tastes better!! I’m just sayin…..
Bake in a 400° oven for 10 minutes.

Serve chips with dip.

You can put other spices on the chips if you want. Garlic powder or Rosemary to name a few. I’ve also made these chips with sugar and cinnamon and served with a fruit salsa. I spray them with a butter spray rather than Olive oil. Chips can also be stored in a zip lock bag for 2 weeks. If they can last that long!!


  1. Sounds good, I'll have to give this one a try. I did finally run across the cherry chip cake mix, so I'll be making those cookies again with the right mix. Though they did taste pretty darn good with the cake mix I used.

    1. Make them with the cherry chip. They are good!!! But your right, you can make them with most any cake mix and they will be good!!!

  2. Lovingly known at work as the "crack" dip! I love it!