What’s Shakin Bacon…..

I am not going to start this post with a promise of not going on another “break” because chances are, I will be disappearing into the abyss of the shoe world, BUT I will do my best to at least post once a month.

I can’t believe it’s 2015, 2014 was a good year in some ways, and in others it was a real mother f*cker (sorry Judy).  I am not sad to close the book on it, but I do wish time would slow down just a little.  I remember being a kid and I couldn’t wait to be a “grown up”, now that I am grown up, I wonder what the rush was……and why I didn’t take more naps!

As the holiday’s were approaching, I was invited to a friends for both Christmas eve, and Christmas day, so I had the opportunity to make 2 dips.  I am only going to post one here, as the other was an update to the first dip I ever did on here, and I will share the “secret” on that post from 2013.  Without further ado here we go, PS this was so good I have made it two times in one week!


6 slices of bacon ( I used a whole pack..ooops)

8 oz softened cream cheese

1/2 cup sour cream

5 oz wilted spinach ( I wilted in the bacon grease)

2.5 oz grated parmesan cheese

1 1/2 tbsp parsley ( I used dried)

1 tbsp lemon juice

1 tbsp roasted garlic ( link below)


salt & pepper to taste


I roasted the garlic before I started to put the rest of the ingredients together, and my whole kitchen smelled AMAZING…..

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The remaining garlic cloves I had, were spread on crackers, this is a crowd pleaser on its own!

The most important part of this dip is obviously the bacon, it needs to be very crispy, don’t be afraid to use more than 6 slices!

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Once the bacon is to your liking…..take out put to the side on a plate. KEEP THE GREASE! At this point you should pre-heat your oven to 350′

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For the most part spinach is our healthy friend, it’s there to make us feel like we are eating well, and getting Iron, but its opposite day, and today it’s getting wilted in BACON grease…..you know this way is better 🙂  Set pan aside.

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In a large bowl mix together: cream cheese, sour cream, parsley, and our new best friend roasted garlic.  I used a hand blender to mix it all and it came out very creamy, which is what you want.

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Use your mini chop to make the bacon into pieces that you can’t just shovel into your mouth, you want this evenly distributed throughout your dip!!

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Now add the chopped bacon, wilted spinach, any left over bacon grease, parmesan cheese,  and lemon juice, and mix again.

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I had a small casserole dish and dumped it all in there, and it fit perfectly!

Bake for 25-30 minutes, it should be bubbling like a glass of good champagne, and broil for 4 additional minutes.


I actually took a video when it came out of the oven, it was bubbling like crazy, sounded like it was going to taste amazing 🙂


Wavy lays, Cucumber, endive (pronounced ENDEEEV, see below)


Rosemary crackers (Trader Joes)



Oh give me a home where the buffalo dips roam

So the promise of no hiatus has again been broken….I think I have to limit myself to two dips a month and then perhaps I won’t be letting so many people down,  (YES multiple people, won’t name names, have told me they are disappointed in me lol) and their parties won’t be sans dip.

A few months ago, yes months, my little “niece” Bella turned 4.  I have been in her life since before she was born, and every birthday reminds me of how lucky I am to have her in my life….she is pretty perfect.



 So, for her special birthday BBQ, I made a Buffalo Chicken dip, that I could have eaten with a fork it was so good.  I know we have all had this, or even a version of this, but this time it was just cheesy, hot happiness.  I honestly think this could be a side dish, taco filling, or even protein on a salad, but for today, let’s use it as a dip shall we. A lot of the guests were doing the Paleo diet (which I have just started doing) and this is very Paleo friendly, and gluten free….if you are lactose intolerant this is not the dip for you ( you know who you are).



1 pkg. (8 oz.) cream cheese, softened

1/2 cup hot sauce ( I like red hot)

1/2 cup blue cheese or ranch dressing 

*I did something different this go around, I used ranch dressing, and put blue cheese crumbles into the dip, best of both worlds

2 cups shredded cooked chicken

*sadly I was in a time crunch, I usually use rotisserie chicken, this time canned, still good

1/2 cup shredded cheese ( I used Mozz)


PREHEAT oven to 350°F

Combine ALL ingredients in a baking dish


Bake 20 min. or until mixture is heated through





So happy this dip didn’t require a ton of prep, it’s something that can be made in short amount of time, and makes everyone happy!



Celery, carrots, pita chips, wavy chips





You’re the Chocolate to my Peanut Butter

Last week, after I posted, I shared a photo from http://www.magnoliabakery.com/, Have you ever seen a more beautiful cake?  I could stare at cakes all day, I just think they are so pretty.  Anyway, I mentioned when I uploaded this picture on https://www.facebook.com/TheTripleDipper and mentioned that I wanted to do a dessert dip for this weeks post, I got an email from a very good friend.  Ali Burks, had the missing piece of the puzzle, each week after I post I wrack my brain to figure out what to make for my next dip, and Ali’s email was the solution to my dilema.

“I saw you wanted to make a dessert dip, I had to send this your way. I made it for a party on Sunday and it was so damn good!”

~ Ali Burks

So Ali, you are the chocolate to my peanut butter, or vice versa, whichever you want to be! I give you the most amazing dip yet!


The most beautiful cake!


1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 1/2 cups chocolate cake mix, dry
1/2 cup peanut butter
3 tablespoons brown sugar
1/2 cup powdered sugar
1 cup peanut butter chips

I think I have mentioned this once or twice or 300 times, but I am in love with my food processor and mini chop (sound familiar now)  Anyway, there is this one blade that comes with your food processor that isn’t sharp, has no blade, and really just sits there only to be used once in awhile, for what??  To mix THIS DIP!  It’s really a dough blade, but it worked for this, especially since my beaters have been well….beaten.


I grew up on Peter Pan peanut butter, sadly they don’t have it out here, so I settled for Jif, however he didn’t make it into the picture oops!


1.  In a large bowl, beat the cream cheese and butter together until combined.  Then add in the chocolate cake mix, peanut butter, brown sugar, and powdered sugar and beat until combined.  USE YOUR FOOD PROCESSOR 🙂


2.  Place the mixture on a large piece of plastic wrap.  Bring up all the corners of the plastic wrap and wrap into a ball.  Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.  Now this wasn’t the easiest.  It’s hard to make it into a round ball, but try your best, once it’s on the plate, it won’t really matter.


3.  Place the peanut butter chips on a flat plate and roll the unwrapped cheese ball in the peanut butter chips. Make sure to press the peanut butter chips into the cheese ball until it is fully covered.

4.  Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. I placed in the freezer for 2 hours and served pretty much right away, it definately got soft, but by no means melted.


I used Nilla Wafers, and Graham Crackers.  I think it would be amazing with strawberries too, even on bread.  You can also just put it on a fork, or your finger, or just lick the plate.


HAPPY DIPPING (and thanks Ali!)