3028. THREE-CHEESE and BACON SPREAD

makes 8 servings (about 2 tablespoons spread) 


1/3 cup shredded reduced-fat Cheddar cheese 
4 oz (half of 8-oz package) fat-free cream cheese, softened 
1 tablespoon grated Parmesan cheese 
2 tablespoons fat-free (skim) milk 
1/8 teaspoon paprika
dash pepper 
2 tablespoons real bacon bits
1/4 cup raisins 
2 medium green onions, thinly sliced (2 tablespoons)

In small bowl, beat Cheddar cheese, cream cheese, Parmesan cheese, milk, paprika and pepper with electric mixer on medium speed until smooth. Stir in bacon bits, raisins and onions until well blended.


bacon recipe courtesy of: Cheerios, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

761. ALMOND BACON CHEESE SPREAD

1/4 cup roasted almonds, finely chopped
2 strips bacon, cooked crisp & crumbled
1 cup American cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt

Mix all ingredients. Store in small crock. Will keep 4 or 5 days in refrigerator. Serve with crackers.


courtesy of: Nancy's Kitchen

559. CHEESY BACON APRICOT SPREAD

2 (8 oz.) cream cheese
1/4 cup shredded cheddar cheese
6 slices cooked bacon, crumbled
4 green onions, chopped
1/4 cup apricot preserves

With an electric mixer, beat cream cheese (room temperature) until smooth. Stir in remaining ingredients until thoroughly combined. Serve with crackers or cut up vegetables.


courtesy of: Smuckers, The J.M. Smucker Co., 1 Strawberry Lane, Orrville, Ohio 44667-0280, 1-888-550-9555

522. CRIMINI MUSHROOM SPREAD with BACON

Makes 2 1/2 cups


4 slices bacon
1/2 oz. dried Criminis, rehydrated
1 chopped medium onion
1 minced clove garlic
2 Tbls. flour
8 oz. cream cheese
2 tsp Worcestershire sauce
1 tsp. soy sauce
1/2 cup sour cream
Salt and Pepper to taste

Cook bacon until crisp. Cook mushrooms, onion and garlic in 2 teaspoons of drippings until tender and most of the liquid has evaporated. Stir in flour, salt, and pepper. Add cubed cream cheese, Worcestershire sauce and soy sauce. Heat and stir until cheese is melted. Stir in sour cream and crumbled bacon. Heat but do not boil. Serve on rye bread rounds, crackers, and melba toast.


courtesy of: FungusAmongUs, P.O. Box 352, Snohomish, Washington, 98291, 360-568-3403