Bacon Cheese Dip

Sundays have become football nights.  Living in a house full of boys I knew it had to happen sooner or later.  Actually, I'm surprised it has taken this long.

 Really though, it's ok with me because what goes with football? Football food. And I am all over that.  I have been known to make a meal out of dips and appetizers and now I have an excuse to call that dinner.

I made this dip up the other night to use up some leftovers.  And because I wanted something with bacon and cheese to load up on a slice of freshly baked baguette.  Not in the least bit good for your heart, but oh so good for your soul.

Cheesy Bacon Dip

3 ounces cream cheese
3 ounces monterey jack cheese, shredded
3 ounces sharp cheddar cheese, shredded
2 ounces smoked gouda cheese, shredded
4 slices thick cut bacon, diced
1/2 medium onion, diced
1/4- 1/3 cup milk
salt and pepper to taste

In a medium sauce pan cook bacon until crispy.  Remove cooked bacon with slotted spoon and place onto paper towels to drain.

Empty leftover bacon grease from sauce pan, reserving 1 to 2 tablespoons.  Wipe out pan with paper towels and add reserved bacon grease.  Over low- medium heat cook the diced onion until soft and translucent, about 10 minutes.

Add milk to the onions in the pan and heat until steamy.  Stir in the cream cheese until smooth.  Mix the monterey jack, cheddar and gouda into the cream cheese mixture and stir frequently until completely melted.  Add more milk to thin to desired consistency.  Once heated through, stir in the bacon and serve.

Makes about 2 cups.

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