Bacon-Cheese Fundido with NABISCO ENTERTAINMENT Vegetable Crackers



54 servings (1-3/4 qt.), 3 Tbsp. and 5 crackers each

  • Bacon-Cheese Fundido

  • 1½ lb. cream cheese, softened
  • 3 lb. pasteurized process American cheese spread, shredded, divided
  • 6 oz. mayonnaise
  • 6 oz. cooked bacon, chopped
  • 1½ oz. green onions, chopped
  • 1½ tsp. hot sauce

  • Fresh Tomato Salsa

  • 9 oz. tomatoes, seeded, diced
  • 3 oz. red onions, diced
  • 1½ oz. fresh jalapeño peppers, seeded, minced
  • 3 Tbsp. fresh cilantro, chopped
  • 1½ Tbsp. lime juice
  • ¼ tsp. salt
  • 270 each NABISCO ENTERTAINMENT Vegetable Crackers

Nutrition per serving

Calories260 Total fat15 gSaturated fat6 gTrans fat0 gCholesterol25 mgSodium770 mgCarbohydrate22 gDietary fiber1 gProtein8 gVitamin A8 %DVVitamin C2 %DVCalcium10 %DVIron4 %DV

Bacon-Cheese Fundido: Combine cream cheese, 2 lb. 7 oz. of the cheese shreds, the bacon, mayo, onions and hot sauce in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed until well blended. Shape into 54 (1-oz.) portions (or 18 portions for trial recipe); cover. Refrigerate until ready to use.

Fresh Tomato Salsa: Combine all ingredients. Cover and refrigerate until ready to use.

For each serving: Place one portion of the cheese mixture in small microwaveable serving dish. Microwave on HIGH 5 to 10 sec. or until slightly softened. Top with 2 tsp. of the remaining cheese shreds. Place under salamander 20 sec. or until cheese shreds are melted. Top with 2 tsp. of the salsa. Serve with the crackers.


Make Ahead

Both the cheese mixture and salsa can be stored in refrigerator up to 2 days before using as directed.


For convenience, substitute commercial pico de gallo for the homemade salsa.

© Mondelēz International group