My mom is my inspiration for this bacon dip that can be eaten with on crackers for a snack, melted on top of bread for a delicious lunch or eaten between two slices of bread for a sandwich. I always serve this to my son when he pops by as it's one of his favorite treats. He eats it with Bacon Dipper crackers. I usually have to make two batches when he's home
Portion size8 servings
Credits :Denise Holmberg
(approx 250 g)
Miracle Whip salad dressing
Grease a baking sheet. Place one pound of bacon slices on baking sheet and broil until crispy. Place on paper towel to absorb any excess grease. Once cooled a bit, chop all bacon finely. Place in bowl. Add shredded cheddar of your choice (I use approximately 250 grams), 6 finely chopped dill pickles, a sprinkle of garlic salt or to taste, a pinch of ground black pepper and enough miracle whip or mayonnaise to moisten. The amount will depend on the quantity of cheese you use. Use more or less as you wish. You want the mixture to be moist but not soggy. Enjoy served with your favorite cracker, melted on a slice of toasted bread or eaten between two slices of bread or in a bun. This mixture can be kept in the refrigerator for several days if there's any left! Enjoy.