Ingredients
- slices bacon
- ounces cream cheese, softened
- cup shredded sharp Cheddar cheese
- tablespoon Dijon mustard
- tablespoons finely chopped onion
- teaspoon chopped fresh parsley (optional)
Instructions
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Step 1
Start by crisping the bacon in a large skillet over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on paper towels, let cool, then crumble into small pieces. In a mixing bowl, combine the softened cream cheese, shredded Cheddar, and Dijon mustard. I prefer using a hand mixer on medium speed to get everything silky smooth, but a wooden spoon works if you let the cheese come fully to room temperature. Stir in the chopped onion and crumbled bacon until evenly distributed. Spoon the mixture into a serving bowl, cover, and refrigerate for at least 2 hours. This resting time lets the flavors meld beautifully. Just before serving, I scatter a little fresh parsley on top for a pop of color. Remove from the fridge, let it sit for 10 minutes to soften slightly, and surround it with crisp veggie dippers or low-carb crackers.