Neiman Marcus Dip is classic recipe that was originally served in the 1950s at The Zodiac Room at the Neiman Marcus flagship store in Dallas . 

It got the nickname Million Dollar Dip because it taste like a million bucks!

This easy, cheesy appetizer spread is loaded with cheese, bacon, and mayo and is delicious served on crackers for any occasion! 

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Neiman Marcus Party Dip

Makes enough for 20-24 people!

Ingredients

• 4 Cups Cheddar Cheese shredded
• 1 Cup Green Onions diced
• 1 Cup Slivered Almonds
• 3 oz pkg Real Bacon Pieces
• 3 Cups Duke’s Mayonnaise
• Ritz crackers for serving

Instructions

• Mix all ingredients together in a large bowl.
• Cover and refrigerate until ready to serve.
• Serve with Ritz crackers.

Don’t you just love simple recipes?

This dip has only five ingredients and can be mixed up in a minute!

Add mayo ( I like Duke’s), crunchy bacon, slivered almonds, shredded Cheddar cheese, and diced green onions to a bowl.

Mix all ingredients together until fully combined. 

Cover and refrigerate until ready to serve.

Serve with crackers and enjoy!

This recipe makes A LOT and is perfect for potlucks and game day! 

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Everyone loves these bite size, sweet and savory snacks.

 

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Bacon Wrapped Pistachio Stuffed Dates

Makes 35 dates

Ingredients

• One package of whole pitted dates (about 35)
• 1 lb bacon slices
• ¼ cup shelled pistachios

Instructions

• Preheat oven to 375 degrees.
• Cook bacon in a skillet half way, you want it not raw but still bendable (it will crisp in the oven). You can skip this step if you do not want them crispy.
• Remove bacon to a paper towel lined plate. Pat with paper towels to remove grease and let cool.
• Cut bacon slices into thirds with kitchen shears.
• Slice each date open in the middle, being careful not to cut all the way in half.
• Stuff each date with two pistachios.
• Wrap a 1/3 piece of bacon around the date and secure with a toothpick.
• Place wrapped dates on a lined baking sheet.
• Bake for 20 minutes, checking halfway through and tossing if needed.
• Remove to a paper towel lined plate to drain if needed.
• Serve warm or at room temp and enjoy.

Crispy and chewy, these dates are delicious! Every time I make them people ask for the recipe!

This is an easy recipe to prep beforehand and pop in the oven at party time!

Serve warm or at room temp and enjoy!

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It’s Burger Month y’all and I am so excited to be participating again this year!
These Stuffed Breakfast Burgers are a messy but good meal you will love! I use ground sirloin patties and stuff them with garlic and herb cheese spread, then top with peppered bacon, runny eggs, and gooey cheddar cheese! Serve these anytime of the day-they are a delicious meal for breakfast, brunch, lunch, or dinner!

Scroll down to enter the giveaway!

This month’s burger creation is sponsored by Cabot Cheese.

Connect with Cabot

#CabotUpYourBurger
https://www.cabotcheese.coop/

https://www.facebook.com/cabot/

https://twitter.com/cabotcheese

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Breakfast Burger

Ingredients

• 1 lb ground sirloin
• 4 slices pepper crusted bacon
• 4 large eggs
• 4 Hawaiian sweet bread hamburger buns sliced
• 1 cup Cabot white cheddar cheese shredded
• 6 ounce tub garlic and herd spreadable cheese

Instructions

• Make 8 small (slider size) patties and place on a sheet of wax paper.
• Lay another sheet of wax paper on top and flatten patties with a rolling pin or a skillet.
• Place approx 2 tbsp garlic and herb spreadable cheese in the center of four of the patties and spread out some.
• Place the other four patties of top of the garlic cheese stuffed patties and seal edges so they are now four approx 1/4 pound burgers.
• Coat a grill pan or large skillet with cooking spray and heat over med. high.
• Add the four stuffed patties and cover with a lid to steam and cook.
• While burgers are cooking, coat another skillet and heat over medium.
• Add bacon slices and cook until crispy.
• Drain bacon on a paper towel lined plate and reserve.
• Flip burgers when they are brown on the sides and when they are almost done {about 3 more minutes}add a large sprinkle of shredded cheese on top of each.
• Cover and cook until cheese is melted.
• Remove to a plate and cover with aluminum foil to keep warm.
• To cook eggs, heat a small skillet and coat with cooking spray.
• Using a biscuit cutter or ring mold, break egg inside mold and cook until egg white is set.
• Remove mold gently (you may have to use a fork to scrap sides) and then flip egg.
• Repeat with remaining eggs.
• Cook to about over medium- all the white is cooked but the yolk is still slightly runny.
• Toast buns lightly and then spread a tbsp of garlic spreadable cheese on the inside of each bun top and bottom.
• Add a stuffed burger patty to bottom bread, top with an egg and one slice of bacon cut in two and then the top bread bun.
• Serve with lots of napkins and enjoy!

 

Check out all the BurgerMonth bloggers and recipes!

Girl Carnivore A Kitchen Hoor’s Adventures A Simple Pantry Abra’s Kitchen AcadiaTwo’s Kitchen Antics An Affair from the Heart Bakersbeans Betsi’s World Bowl Me Over by Sarah Halstead Caroline’s Cooking Cindy’s Recipes and Writings City Living Boston Cluttercafe Cooking With Carlee Convos with Karen Daily Dish Recipes Dance Around The Kitchen Dixie Chik Cooks Dizzy Busy and Hungry Doodlecraft Everyday Eileen Family Around the Table Family Food on the Table Family Spice Farmwife Feeds Food Above Gold For the Love of Food Grillax.com Grilling Montana Grumpy’s Honeybunch Hezzi-D’s Books and Cooks Honeybunch Hunts HORNS BBQ Intelligent Domestications It Is a Keeper Jersey Girl Books Jolene’s Recipe Journal Jonesin For Taste Juggling Act Mama Karen’s Kitchen Stories Kate’s Recipe Box Krazy Kitchen Mom Life Anchored Life of a Ginger Mildly Meandering Miss in the KItchen Palatable Pastime Pastry Chef Online Perspective Portions Plowing Through Life PNW Eats Pook’s Pantry Real Life With Dad Sarah’s Cucina Bella Seduction In The Kitchen Simple and Savory Souffle Bombay Spiced Spoonabilities Strawberry Blondie Kitchen SueBee Homemaker Sumptuous Spoonfuls Sweet ReciPeas Swirls of Flavor Take Two Tapas Tampa Cake Girl Taste And See The Baking Fairy The Beard and The Baker The Complete Savorist The Crumby Kitchen The Heritage Cookbook Project The Keto Guy The Redhead Baker The Rowdy Baker The Schmidty Wife The Shirley Journey The Spiffy Cookie This Farm Girl Cooks Thyme for Cocktails We are not Martha Well Fed Baker West Via Midwest What’s Cooking Italian Style Cuisine Who Needs A Cape? Wildflour’s Cottage Kitchen Wok & Skillet Zest & Simmer

 

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Today’s recipe is sponsored by Cabot Cheese

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Bacon Cheddar Mini Quiche

Makes 25-30 mini quiche

Ingredients

• 1 cup Cabot Bacon Cheddar cheese shredded
• 1/2 cup bacon diced
• 5 eggs beaten
• 1 cup half and half
• 2 rolls of refrigerated premade pie crusts thawed
• salt and black pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Spray a mini muffin tins with non stick spray.
• Gently lay out pie crust and use a rolling pin to roll into a thin rectangle.
• Cut out circles in the crust. I used a 3inch round cookie cutter. Roll out scraps to get a couple more circles. I got around 14.
• Press each circle into the muffin pan openings.
• Repeat with second pie crust.
• In a large mixing bowl add eggs, milk, and seasonings.
• Whisk until blended.
• Sprinkle bacon and cheese into each pie crust.
• Then pour egg mixture into each, filling about 3/4 full.
• Place the muffin tin in the center of the oven and bake for 20 minutes, or until golden brown and the eggs are set.
• Let cool in pan for a few minutes, then remove.
• Serve warm on a platter and enjoy your brunch!

 

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Bacon Wrapped Stuffing Balls

Makes 10 stuffing balls

Ingredients

• 5 strips thick cut bacon
• 2 1/2 cups stuffing

Instructions

• Preheat oven to 375° degrees.
• Line baking tray with aluminum foil. Spray with non-stick cooking spray.
• Add bacon to a skillet and cook until partially cooked.
• Remove to a paper towel to drain.
• Cut bacon slices in half.
• Form stuffing into balls with your hands, pressing to stick.
• Wrap bacon around stuffing and secure with a toothpick.
• Bake for 15-20 minutes until bacon is cooked and crisp.
• Drain on a paper towel and serve warm.

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Bacon Wrapped Avocado Wedges

Ingredients

• 1 package thick sliced bacon
• 2 large avocados peeled and sliced into wedges
• *Optional : I sometimes sprinkle with paprika or Cajun seasoning.

Instructions

• Preheat oven to 425 degrees.
• Cook bacon in a skillet until partially cooked and still pliable.
• Drain and let the bacon cool.
• Wrap each slice around each avocado wedge.
• Place on a lined baking sheet.
• Bake for 12-15 minutes until bacon is crisp.
• Remove from baking sheet and serve warm or at room temp.

Cook bacon in a skillet until partially cooked and still pliable. Drain.

Slice two large avocados into wedges.

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Chicken Bacon Ranch Sandwiches

Makes 4 sandwiches

Ingredients

• 4 large Tyson Chicken breasts
• 1 cup Hellmann’s Real Mayonnaise plus additional for topping
• 1 oz pkg Ranch Seasoning packet
• 1 cup panko bread crumbs
• 8 slices bacon cooked
• 4 slices cheddar cheese
• 4 Ball Park Tailgaters Crustini Buns toasted
• salt and pepper to taste

Instructions

• Preheat the oven to 375 degrees.
• In a bowl, mix together the mayonnaise and ranch seasoning.
• Add breadcrumbs to a large plate and season with salt and pepper.
• Dip the chicken in the ranch, spreading to cover on all sides
• Place the chicken in the bread crumbs and press to evenly coated.
• Place the chicken on a greased or lined baking sheet.
• Bake for 45-50 minutes until the crust is golden and the juices run clear.
• Remove from oven and place cheese slices on top of chicken.
• Add the toasted buns to a plate and spread additional mayo on the top buns if desired.
• Place one chicken breast on top of each bottom bun and add 2 slices of bacon on top.
• Add the top bun and repeat with remaining chicken sandwiches.
• Place on a serving tray with lots of napkins and serve outside for a delicious messy but good summer meal!

All opinions are mine.

The post Chicken Bacon Ranch Sandwiches #MasterSummer appeared first on For the Love of Food.

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Asparagus Bacon Rollups

Ingredients

• 1 bunch {about 16 large spears} Michigan Asparagus
• 1/4 cup cream cheese spread
• 4 slices bacon cooked and drained
• 8 slices butter bread crust removed
• salt/pepper to taste
• 2 tbsp butter melted

Instructions

• Preheat oven to 400 degrees.
• Clean and trim asparagus. Set aside.
• Flatten crustless bread slices with a rolling pin.
• Spread each slice of bread with cream cheese then season with salt and pepper.
• Cut bacon slices in half and add half a slice to the center of each bread slice.
• Place two asparagus spears on top of each bacon slice.
• Roll up the bread gently, pressing to seal and place seam side down on a greased baking sheet.
• Brush with melted butter.
• Bake for 12-15 minutes or until lightly browned.

Take a look at what the #BrunchWeek Bloggers are creating today!BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead BakerBrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

 Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry. 

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Teriyaki Bacon Wrapped Scallops

Makes 24 servings

Ingredients

• 12 jumbo sea scallops cut in half width wise
• 1/2 cup teriyaki marinade I like Mr Yoshida's
• 12 strips of bacon cut in half and partially cooked

Instructions

• Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.
• Preheat oven to 450 degrees.
• Add bacon to a large skillet and cook halfway, flipping once. Drain.
• Remove scallops from marinade.
• Wrap each scallop half with half a slice of partial cooked bacon and wrap fully around.
• Thread a toothpick through the bacon and scallop to secure.
• Brush with a bit more of the teriyaki marinade, then place in the oven on a broiler pan.
• Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
• Serve warm as an appetizer.

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Happy Superbowl Sunday!

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BBQ Mac and Cheese Waffle Cone

Makes 4

Ingredients

• 2 cups mac and cheese warm
• 2 tbsp barbecue sauce
• 4 waffle cones
• 6 slices thick cut bacon

Instructions

• Cook bacon crisp then drain. Once cooled, chop two pieces into crumbles. Set aside.
• Make mac and cheese from scratch or use ready made. Make sure it is warm and extra cheesy!
• Spoon barbecue sauce on the inside of each waffle cone and spread to cover.
• Add a couple spoonfuls of mac and cheese then slide in one bacon slice.
• Fill the remainder with mac and cheese.
• Sprinkle on bacon crumbles and serve.

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