Compiled Recipe – Baked BLT Dip

Baked BLT Dip

* 2 cups grated cheddar cheese, divided
* 1 (150 gram) pack cream cheese
* 1 (240 gram) pack sour cream
* 3 tbsp mayonnaise
* 1 tsp ground black pepper
* 5 medium tomatoes, seeded and chopped
* 4 romaine lettuce leaves, chopped
* 1 cup bacon bits, cooked
* nacho chips (to serve)

1) Pre-heat oven to 350˚F.

2) Place 1 cup cheddar cheese, cream cheese, sour cream, mayonnaise and black pepper in a bowl; mix well.

3) Arrange tomatoes and lettuce in an 8×6-inch baking dish; reserve some tomatoes and lettuce for topping. Pour in cheese mixture and spread out evenly.

4) Top with remaining cheddar cheese, tomatoes, lettuce and bacon bits. Bake in the pre-heated oven for 15 minutes or until top is golden and bubbling. Serve warm with chips.


Compiled Recipe – Baked Creamy Potato Bacon Mushroom Casserole

Baked Creamy Potato Bacon Mushroom Casserole

* 1 kilo potatoes, medium
* 1 cup bacon bits
* ½ cup butter
* 1 head garlic
* ½ cup spring onion, chopped
* 1 tbsp dried basil
* 1 tbsp dried oregano
* 2 cans mushroom slices
* 1 cube chicken bouillon
* 1 tsp sugar
* 1 tsp pepper
* 2 cups heavy cream
* 1.8 oz bar quick melt cheese, melted
* 6 pieces soda crackers, crushed
* ¼ cup melted butter

1) Boil potatoes until tender and cooked. Remove the skin and slice thinly. Set aside.

2) Fry bacon bits until crispy. Slice roughly.

3) In a pan, heat ½ cup butter. Add garlic, spring onions, dried basil and dried oregano. Cook for 5 minutes.

4) Add mushroom slices, bacon, chicken bouillon cube, sugar and pepper. Cook for another 5 minutes.

5) Add the heavy cream. Simmer for 5 minutes.

6) Arrange the potatoes in a rectangular XXX baking dish. Scoop in the cream mixture. Repeat layers ending with the cream mixture. Sprinkle grated cheese on top.

7) Mix the crushed crackers with ¼ cup melted butter and sprinkle on top of cheese.

8) Bake in 350˚F pre-heated oven for 10 to 15 minutes or until top is golden.