Bacon-Almond Dip

1. 1

   In large skillet, cook bacon over moderate heat, stirring occasionally, until crisp.

2. 2

   Drain on paper towels.

3. 3

   In mixing bowl, mix cream cheese, sour cream, chili sauce, hot pepper sauce and pepper to taste.

4. 4

   Add green onions, bacon and almonds and mix until blended, but still chunky.

5. 5

   This can be kept refrigerated for two days or frozen.

6. 6

   If frozen, defrost in refrigerator; if dip is too thick, add additional sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.