Karen's Dip
Yield
5 cupsPrep
10 minCook
0 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
|
|
| ½ | cup |
mayonnaise
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 10 | slices |
bacon
cooked and crumbled |
|
| 5 | ounces |
green olives
drained, chopped |
|
| 2 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
|
|
| 118 | ml |
mayonnaise
|
|
| 79 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 1E+1 | slices |
bacon
cooked and crumbled |
|
| 144.5 | ml/g |
green olives
drained, chopped |
|
| 2 |
red hot pepper sauce
|
*
|
Directions
Combine all ingredients.
Blend well. Chill. Serve as a dip or form into a ball.
Serve with wheat crackers.
