Swiss and Bacon Dip
| 8 | slices center-cut bacon, chopped |
| 8 | ounces cream cheese, softened |
| 1/2 | cup mayo |
| 2 | rounded teaspoons Dijon mustard |
| 1 | and 1/2 cups shredded Swiss cheese |
| 3 | scallions, chopped |
| 1/2 cup smoked almonds, coarsely chopped I left this out so Charlie could eat the dip too | |
| Baby carrots for dipping I also prepped and served celery stalks, for dipping | |
| Selection of flat breads, rye breads, or sliced whole grain baguettes, for dipping I used dark rye, French bread sticks, and pitas cut into smaller pieces |
Preheat oven to 400° F.
Brown bacon in a skillet over medium-high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayo, Dijon, Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, about 15-18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with carrots and breads for dipping.
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