Ingredients
5
slices bacon
1/3
cup chopped sun-dried tomatoes
2
packages (8 oz each) cream cheese, softened
4
cups shredded mozzarella cheese (16 oz)
1/4
cup grated Parmesan cheese
1/4
cup fresh basil leaves
1/4
cup diced tomatoes
Toasted baguette slices or crackers, as desired
Preparation
Heat 6-quart slow cooker to Low or Warm heat setting.
In 10-inch skillet, cook bacon over medium-high heat until crisp; remove bacon to paper towels and drain, leaving 1 teaspoon drippings in skillet. Once cooled, crumble bacon; add half of the bacon back to skillet, along with sun-dried tomatoes. Cook about 1 minute.
Reduce heat; add cream cheese, mozzarella cheese and Parmesan cheese to the still-warm skillet, stirring until cheeses are melted. Scrape cheese mixture into the warmed slow cooker. Cover; keep the dip warm in the slow cooker, and serve within 2 hours.
When serving, garnish with ribbons of fresh basil, fresh tomato and the remaining bacon. Serve with toasted baguette slices or crackers.
