Charleston Cheese Dip

If you love cheese and bacon then you're going to love this dip. I am a big cheese lover so it was no surprise that I chose this recipe while thumbing through Trisha Yearwoods new cookbook.

Her Charleston Cheese Dip was one of the first recipes I saw when I purchased her book.

I mean with all that yummy cheese and bacon how can it be bad. I love sharp cheddar cheese so that was my first attraction to this recipe.

It also calls for cream cheese and Monterey jack cheese. This recipe is like cheese heaven showered in bacon. Really that's the only way to describe it.

If you're looking for a great cookbook with easy home cooked flair, than this is the cookbook for you. My long standing favorite is Trisha's first cookbook, Georgia Cooking in a Oklahoma Kitchen.

I really didn't think her second one could compare to her first, but I was wrong. There really hasn't been a recipe in either cookbook that I haven't like.

For New Years Eve I made her Hot Corn Dip which is over the top good. I could literally sit and eat that stuff with a spoon. Both of these dips

would be great for a Super bowl get together. These dips are defiantly not chic food because believe me even the guys loved this stuff. If you ask me I would make both of these dips because it is just too hard to choose.

Charleston Cheese Dip

Ingredients:
1/2 - cup mayonnaise
1 - 8oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled

Directions:

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

Recipe Source: Home Cooking W/Trisha Yearwood