I don’t understand the mystery of bacon, but somehow just the smell of bacon seems to put people in a better mood.  The day I created this recipe, we had bacon for breakfast, this dip for lunch and bacon wrapped meatloaf for dinner.  I guess bacon is an important part of our lives.

• 1 medium carrot, peeled and cut into 3″ sticks
• 1 medium cucumber peeled and seeded, cut into chunks
• 1 medium tomato, quartered and seeds removed
• 1/2 green bell pepper, seeds removed and cut into chunks
• 1/2 sweet onion, peeled and cut into chunks
• 2-3 green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4- 1/2 teaspoon ground red pepper
• 1/2 cup mayo
• 1/2 cup sour cream
• 3 oz package cream cheese
• 1 8 oz bar sharp cheddar cheese -grated
• 6 strips bacon cooked and crumbled

Add all the fresh vegetables to a food processor and pulse until ingredients are finely chopped (but not pureed).  Add the seasonings, mayo, sour cream, and cream cheese and pulse until mixture is blended.  Stir in the crumbled bacon and cheese, leaving a few crumbles for garnish.  Refrigerate until ready to serve then top with remaining bacon crumbles. Serve with carrot and celery sticks, Wheat Thins or Triscuit crackers, or spread over rye toast or your favortite deli bread.

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Tags: appetizer, bacon, cheddar, dip