ADVERTISEMENT
- Real Recipes from Real People -

ISO: ISO:cheese and bacon spread/dip

Misc.
Hi, A few years ago, I made a great cheese & bacon spread/dip, and now I can not find that recipe anywhere. It was a very easy recipe, but for the life of me, I can't recall how to make it. If any of you have a recipe that sounds like what I described, I would greatly appreciate you posting it for me.
Thanks to all.
Take Care
MsgID: 095486
Shared by: BV/AR
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • The Secret to Anything Skillet Hash
  • THE SECRET TO ANYTHING SKILLET HASH "When a big ol' brunch can come from one cast-iron skillet, it's fair to say we're doing things right. When that same skillet breakfast also helps us clean leftovers out of the refr...
  • Nova Scotia Oatcakes
  • NOVA SCOTIA OATCAKES 3 cups rolled oats 1 1/2 cups all-purpose flour 1/2 cup packed brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup shortening 1/2 cup cold water Preheat oven to 350 degrees F. In a larg...
  • Ground Nut Cake (Czechoslovakian Recipe)
  • GROUND NUT CAKE 8 eggs, separated 1 cup sugar 2 cup walnuts, chopped shelled, ground 1 cup heavy (whipping) cream, whipped & sweetened 1 tbsp light rum Preheat oven to 325 degrees F. Grease 2 (9-inch) layer cak...
  • Chuy's Restaurant Hatch Green Chili Salsa (repost)
  • CHUY'S RESTAURANT HATCH GREEN CHILI SALSA Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Halyna - NY 8-21-2005 Source: Steve Stanley, Chuy's Restaurant Yield: 1 1/2 quarts 2 quarts water 1/2 p...
  • food coloring for cookies
  • Barb, regular liquid food coloring should work fine. Use red and yellow together, starting with a small amount (a few drops) and increasing to the color you want. Use 1 drop of red to 3 drops of yellow for a nice Hallo...
  • Easy Chinese Hot and Sour Soup
  • Here's a Hot and Sour Soup recipe that we like a lot. We use to eat out a lot just for this soup. Making it at home saves a lot of money. It tastes very close to what you get at a Chinese restaurant. All of these ingredi...
ADVERTISEMENT
  • Janette's Pumpkin Mousse (low fat, baked)
  • JANETTE'S PUMPKIN MOUSSE 1 (15 ounce) can pumpkin puree (not sweetened pie filling) 6 egg whites 1/2 cup evaporated skim milk 1/2 cup light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoo...
  • shepards pie
  • shepards pie,1 lb. ground meat cooks and drain season to taste, put into pie pan, then add half bag of cooked frozen vegs. (any type will do),also add some cheese if you wish,now add can of gravy,also mushroom if you li...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: ISO:cheese and bacon spread/dip
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!