Bacon Almond Dip

Bacon Almond Dip

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Lynnda Cloutier


This dip is really different, with the crunchy flavor of crispy bacon and toasted almonds. try serving it in a scooped out acorn squash.Source unknown


★★★★★ 1 vote



  • ·
    1 lb. bacon, chopped
  • ·
    two pkg. cream cheese, with chives, at room temperature, 3 oz. each
  • ·
    1 cup sour cream
  • ·
    3 tbsp. chili sauce
  • ·
    1/4 tsp. tabasco
  • ·
    freshly ground pepper
  • ·
    1/4 cup chopped green onions
  • ·
    1/2 cup slivered almonds, toasted at 350 for 10 to 15 minutes and stirred occasionally

How to Make Bacon Almond Dip


  1. In large skillet, cook bacon over medium heat, stirring occasionally til crisp. Drain on paper towels. In food processor with metal blade or in mixing bowl, mix cream cheese, sour cream, chili sauce Tabasco and pepper to taste. Add green onions, bacon and almonds and process or mix til blended but still chunky. Remove to bowl and refrigerate until ready to serve. May be refrigerated for 2 days. May be frozen. Defrost in refrigerator. If dip is too thick, stir in additional sour cream. serve with vegetables. Makes 2 cups or serves 8 to 10

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About Bacon Almond Dip

Course/Dish: Other Appetizers

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