The Pioneer Woman Tasty Kitchen
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7 Layer Salad Dip

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Level: Easy

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Description

Bacon dominates this amazing, colorful dip.

Ingredients

  • 6 strips Bacon
  • 3 whole Plum Tomatoes, Diced
  • 4 whole Green Onions, Sliced
  • 16 ounces, weight Cream Cheese, Softened
  • 1-½ cup Frozen Peas, Thawed
  • 4 ounces, weight Shredded Colby-jack Cheese
  • ¼ cups Mayonnaise
  • 2 cloves Garlic, Pressed
  • ¼ teaspoons Salt
  • ¾ teaspoons Coarse Black Pepper
  • 1 loaf Whole Wheat French Bread
  • Olive Oil, For Brushing On Your Bread Slices
  • Garlic Powder, To Taste, To Sprinkle On The Bread

Preparation

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!

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