One of my favorite parts of subscribing to The Food Network magazine is the 50 Things to Make with ( fill in the blank...) section. Well September's issue did not disappoint, "Bacon" was the topic and of course I wanted to make all 50 right then and there, but come on that would be bacon overload... or would it?? Because really what can’t you do with bacon remember my post about The Big E, and the chocolate covered bacon, Bacon really does make everything better!! I had made this in August for a family dinner when my brother and his family were visiting from New York. It was a big hit along with some other dips that I made, and so we decided to make it again for Sunday Funday. It is not only easy peasy but absolutely delicious and would be great for a party. I made mine with Flatouts cut up, and baked in the oven and they are so good. You could use any type of scooper you wanted really or even some French bread sliced and baked lightly. Either way it is so good that there won't be any leftover ( boooo) which was sad but that just means we will have to make it again!!
Preheat oven to 350 degrees
Items Needed
Cookie Sheet
Baking Dish
Prep time: 10 mins
Cook time : 5-7 mins Flat outs
30 mins dip
- 8 oz cream cheese
- 8 oz canned crab meat, drained and gone over for shells
- 1 c crumbled bacon
- 1/2 c mayoniase
- juice of 1 lemon
- 1 pkge Flat Outs
- olive oil
- seasoned salt
- cayenne pepper
- Cut the flatouts into triangles and brush with the olive oil then sprinkle with the seasoned salt and the cayenne pepper bake for 5-7 mins until crisp
- Mix the first 5 ingredients together and spread into a baking dish and bake until bubbly about 30 mins
Eat and Enjoy!!
