Judging a 4-H Region Food Show has nice side benefits including getting great recipes. This dip was often looked over on a buffet table until one person tasted it, and then it was hard to keep it replenished. All the olives and bacon in a cream cheese mayonnaise mixture make it one of the best dips for vegetables. The recipe did not win the show, but it is a winner in my book. Enjoy!
Creamy Bacon Vegetable Dip
4-H Region Cookbook
Equipment
- ice bowl (see post Shrimp Dip in an Ice Bowl} or hollowed cabbage for serving
Ingredients
- 2 8 oz pkgs cream cheese
- 1 cup mayonaise
- 1 4 oz can ripe olives chopped
- 1 tablespoon lemon juice
- 1 4 oz can green chilies chopped
- 1 cup sour cream
- ½ cup purple onion chopped
- 1 cup bacon bits real
- ½ cup green olives chopped
- 1 large cabbage with leaves
Instructions
- Soften cream cheese in microwave and place in mixer to blend with mayonnaise and sour cream. Add remaining ingredients and gently mix to blend. Chill in refrigerator and serve with fresh vegetables in hollowed cabbage or ice bowl,
