Tag Archives: cream cheese

Recipe: Dill Pickle Dip

8 Sep

So we all have something that we know isn’t good for us but we just can’t put down. For Mr. Bacon, one of those things is Philly dill pickle dip. I am also admittedly a big fan.

Unfortunately a teeny tub of the stuff is almost FOUR DOLLARS. Insanity. Add a bag of chips on and you’re looking at a very expensive snack.

But, if you watch the flyers and buy cream cheese when it’s on sale, you’ll have it for this and other delicious recipes. For example, for the dip I used a large size (400 g) spreadable tub that I bought for less than $3.

Dill Pickle Dip

Dill Pickle Dip | baconavecbacon.com

Cream cheese, any size is fine but full fat is best
Dill pickles, finely diced
Pickle juice
Worcestershire sauce

Beat the cream cheese until it’s fluffy. Add a few dashes of Worcestershire sauce and about 3 tablespoons of juice from the pickle jar. Beat to combine. Fold in the pickles. The amount is up to you. We used about a cup.

And you’re done. That wasn’t hard, was it? It’s best when it’s allowed to chill in the fridge overnight but don’t let that stop you from digging in right away.

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Recipe: Easy Lemon Cheesecake Pie

27 Aug

Unlike yours truly, Mr. Bacon is not a huge dessert person. So when he goes back for a second piece of something sweet, I know it’s a winner.

This lemon pie was crazy easy to throw together and had a good balance of tart, sweet and creamy. It would be a great addition to any long weekend gathering!

Hat tip to Bakerette for the recipe.

Easy Lemon Cheesecake Pie

Easy Lemon Cheesecake Pie | baconavecbacon.com

1 block cream cheese, softened
1/2 cup powdered sugar
1 can lemon pie filling
1 8 oz. tub Cool Whip, thawed**
1 pre-prepared graham pie crust

Beat the cream cheese and the sugar with a mixer until fluffy and well blended. Add half of the lemon pie filling and mix until well incorporated. With a spatula, fold in the Cool Whip, mixing well with the cream cheese mixture and spread it in the bottom of the pie crust. Gently spread the remaining lemon pie filling on top and allow to set in the fridge for at least 15 minutes.

**NOTE – This is the small tub of Cool Whip, not the larger 1L tubs sold in most stores in Canada. I bought mine in the US so if you’re using the large size tub, reserve about half to dollop on top of the pie before serving.

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