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Cheddar Cheese, Bacon and Chive Dip

We had a little reunion of sorts a couple of weeks ago with some friends from college, so I made a dip to take over to munch on before we went out for the night.  It was really simple, and though I used light where I could, this can not be classified in any way shape or form as figure friendly.  But hey, isn’t that what Friday nights are for?!

1 block 1/3 less fat cream cheese

1/2 cup light sour cream

1/2 cup mayonnaise

2 TBS Onion Onion! seasoning from Tastefully Simple

1/2 cup shredded cheddar cheese

4 slices cooked bacon

1/2 TBS fresh chives

Cook the bacon, then chop.  Mix the ingredients all together and chill.  The longer the dip has to chill the better it will be, because all of the flavors will really meld.  Would be great served with Tastefully Simple’s beer bread (which I also made), tortilla chips, chips, crackers…  really limitless!

Corn Bread Mini Muffins

I wanted to plan the menu with a bit of a southern flair, so corn bread muffins were an obvious decision!  I kept it pretty simple by using a package of just about ready to go corn bread from Trader Joe’s

1 package Trader Joe’s corn bread (prepared according to instructions on the box)

3 slices cooked bacon

1/2 – 3/4 cup cheddar cheese

1/2 TBS fresh chives

2 TBS canned corn

I prepared the corn bread according to the package directions then added about 2 TBS of canned corn (which I crushed a bit with the back of a ladle), a handful of shredded cheddar cheese, 3 slices of bacon, crumbled, and about 1/2 TBS of fresh sliced chives.

I used mini muffin pans, and scooped each opening about half full.  If you are going to use the mini muffin pans, reduce the cooking time down to about 15 minutes.

Very yummy!