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Bacon-Cheese Fundido with NABISCO ENTERTAINMENT Vegetable Crackers

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Ingredients

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.freshjalapeño peppers, seeded, minced
  • 3 Tbsp.freshcilantro, chopped
  • 1½ Tbsp.lime juice
  • ¼ tsp.salt
  • 270 eachNABISCO ENTERTAINMENT Vegetable Crackers
NUTRITION FACTS

Nutrition per serving

Calories260 Total fat15 gSaturated fat6 gTrans fat0 gCholesterol25 mgSodium770 mgCarbohydrate22 gDietary fiber<1 gTotal Sugars4 gProtein8 gVitamin A8 %DVVitamin C2 %DVCalcium10 %DVIron4 %DV
DIRECTIONS

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.

Tips

Make Ahead

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

Shortcut

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

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