8 ounces cream cheese,
softened 2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
The first thing you have to do is to preheat your oven to 400º F. (We’re doing this because we want to create a well heat regulated space within the oven before hand, so that all parts of the dish gets done at the same time.)
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. (Yep! Now is the time to mix things up. You can do this by mixing with a spoon inside one of those clean bowls that’s dishwasher- bound.
If you feel up for it, I suppose you can use a whisk or an automatic mixer. Though, I’ve never tried the automatic mixer route before. It’s something to think about. You might want to set the mixer at low speed, though. You want to create a smooth paste with shreds of bacon and dices of green onion, not a fine one with minced bits of bacon and green onions!)
Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot. (Now, you have a few options to prevent an epic case of sticky pans. You can grease up the pan before hand, which is what we recommend, or you could use aluminum foil to layer the baking pan before heaping the mixture into it.
Serve with bread slices, crackers, or veggies. (Some people will even serve it with fries. I’ve said it before, that this is the best dip in the world – its name is the Best Dip in the World – and it goes with everything. I’m sticking to that, even in the face of dips and fries, which quite frankly sounds like another task for an adventurous soul.)
Dig in and enjoy!