I came up with the recipe as a way to serve one of our favorite cold dips, Bacon Tomato Dip, as a hot appetizer. The original dip first ran in this column in 1999 and the recipe can be found at chronicle.augusta.com by searching the name of the recipe.
This hot dip comes together in a snap with the help of some spreadable cream cheese with chives and onions.
The remaining ingredients are sour cream, prepared horseradish, diced Roma tomatoes, a package of cooked bacon pieces and some shredded cheese.
This Bubbling Bacon-Tomato Dip is sure to be a hit at your Super Bowl party or any time. Serve with tortilla, corn or pita chips.
BUBBLING BACON-TOMATO DIP
2 8-ounce containers cream cheese spread with onion and chives
1 cup regular or reduced-fat sour cream
1 tablespoon prepared horseradish, or to taste
4 Roma tomatoes, cored and chopped
2 4.3-ounce package real bacon pieces
2 cups shredded Italian five-cheese blend
corn, tortilla or pita chips, for dipping
Preheat oven to 350 degrees. Combine all ingredients in a bowl. Spread in a baking dish and bake for 30 minutes, until bubbly.