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Ingredients
8 Bacon slices
1/2 Pound lean ground beef
1 (8 oz) Package cream cheese, cubed
1 (8 oz) Package shredded American-Cheddar cheese blend (2 cups)
1 (10 oz) Can diced tomatoes with green chiles, undrained
2 Tablespoons chopped fresh parsley
2 Medium red bell peppers cut into bite-size strips
1 Package mini bagel chips
Instructions
In 12" skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.
In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well mixed and cheese starts to melt.
Pour mixture into 1 to 1 1/2 quart crockpot; cover and cook on LOW for 2 to 3 hours or until hot and bubbly.
Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bell pepper strips and bagel chips.