Heavy Duty, ULTIMATE 7-Layer Bacon Dip
Mmmmm, bacon! I made this Ultimate Bacon Dip Recipe up for you true bacon fanatics- every layer is filled with true bacon goodness!
Pre-heat oven to 350 degrees
Prep time: 40 minutes
2 pounds thick cut bacon thinly sliced and cooked until brown
1 pound cream cheese
4 tablespoons heavy cream
2 cups sour cream
3 cups crunched up tortilla chips
1 cup de-seeded, chopped tomatoes
2 cups shredded fontina cheese
2 cups shredded cheddar cheese
2 cups shredded jack cheese
2 cups panko breadcrumbs
3 tablespoons melted butter
3 tablespoons chopped Italian flat leaf parsley
2 tablespoons fresh cracked black pepper
1 tablespoon salt
Divide the cooked bacon into 3 equal portions.
Place 8 ounces of the cream cheese, 2 tablespoons of heavy cream, and 1/3 of the bacon in a mixer- blend slowly until the mixture becomes soft. Add ½ teaspoon of salt and 1 tablespoon of fresh cracked black pepper- mix.
Carefully place the bacon/cream cheese mixture in the bottom of a greased 9 X 13 pan.
Next, put the crunched up tortilla chips on top of the cream cheese mixture.
Blend the sour cream with a small amount of salt and pepper- place over the crushed tortilla chips.
Put the chopped tomatoes on top of the sour cream mixture.
Place the remaining 8 ounces of cream cheese in a mixing bowl- add the fontina cheese, the second 1/3 of the bacon, 2 tablespoons of heavy cream, and a small amount of salt and pepper- mix until smooth. Carefully spread this mixture over the tomatoes.
Next, place the shredded cheddar cheese on the dip making sure that it is evenly distributed.
Combine the panko breadcrumbs; butter, fontina cheese, the last 1/3 of the cooked bacon, chopped parsley, salt and pepper in a large bowl- mix gently with a spatula or wooden spoon. Place this mixture on top of the layered dip.
Place in a 350-degree oven and bake for 30- 40 minutes. The breadcrumb mixture will turn brown and the cheese will bubble when the bacon dip is done.
Serve with crackers or toast points.
Chef Chuck Kerber