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!!

Enjoy!

Teri

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 8^th’s
Olive oil – I use the spray
Salt & Pepper

Cut up pita bread in 8^th’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!!