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Bacon dominates this amazing, colorful dip.
Cook bacon in a skillet over medium heat until crispy then remove it from the pan. When it’s cool, chop bacon. Reserve 3 tablespoons.
Cut up veggies, set aside.
Soften cream cheese by putting it into a bowl and letting it come to room temperature. Then stir in peas, cheese, green onions, mayo, garlic, salt and black pepper.
Line a medium bowl with plastic wrap. Place 3 tablespoons of bacon pieces in the bottom. Spread 1/3 of the cream cheese mixture over the bottom, then top that with 1/2 the tomatoes and 1/2 the remaining bacon. Repeat layers, ending with a final layer of cream cheese. Press the mixture down into the bowl and refrigerate until serving time.
Cut your whole wheat French bread loaf into 1/4-inch slices, brush each slice with olive oil and season with garlic powder. Put the slices on a baking tray. Bake at 350 F for 8 minutes or until toasted.
When ready to serve, invert the bowl onto a platter. Remove plastic and place toasted bread around your amazing dip!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!