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Bacon Cheddar Dip
This hot Bacon Cheddar Dip is the ultimate party appetizer served warm with crunchy tortilla chips! It's easy to make with cream cheese, tangy tomato salsa, smoky bacon, and plenty of zesty seasoning.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 servings
Calories: 188 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 oz cream cheese room temp
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 C salsa
- 1 small tomato diced
- 1/4 C sliced black olives drained
- 1 C Mexican cheese blend shredded
- 1 C Bacon cooked/ crumbled
- 1 bunch green onions sliced for garnish
Instructions
- Preheat oven to 350 degrees. (if serving warm.)
- Prep a 9 inch baking dish with baking spray.
- Beat the cream cheese, chili powder, salt, pepper, and salsa together in a large bowl.
- Spread this mixture into the prepared baking dish.
- Garnish with tomatoes, sliced black olives, shredded cheese, and crumbled bacon.
- Bake at 350 degrees for 10-15 minutes to warm and cheese is melted.
- Serve immediately with tortilla chips.
- Or store in a covered dish in the refrigerator until ready to serve.
Cup of Yum
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
4g
(1%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
38mg
(13%)
Sodium
549mg
(23%)
Potassium
158mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
564IU
(11%)
Vitamin C
2mg
(2%)
Calcium
137mg
(14%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 38mg | 13% |
| Sodium | 549mg | 23% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.