Smoky Bacon Cheddar
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 2-3 cup mayo and 250g cream cheese (brick), softened. Add bacon bits and corn, canned jalapeno’s. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with taco chips, bacon bits, shredded cheddar and chives!
Soup Preparation: Makes 2 servings
If you have time, fry up a pound or two of your choice protein, beef, pork, elk, bison or chicken. Set aside. Bring 2 cups of water to boil.
Add soup bag to the boiling water, along with your protein. Add in fresh cut tomatoes, or a can of diced tomatoes. Add frozen corn, or an veggies of choice. Make sure to add 1/4 to 1/2 cup of your favourite salsa to taste! Add Bacon!
After ladling soup into bowls, smother with cheddar cheese and bacon bits! Enjoy~!
Add salt and ground pepper to taste. ADD water if too thick.
Ingredients:
soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; dried veggies: carrots, potatoes, onion, leeks, red and green bell peppers, cabbage, celery; bacon flavour: yeast extract, torula yeast, maltodextrin, salt, natural flavours (contains conola oil, sunflower oil and smoke), dextrose, silicon dioxide; cheddar flavour: modified milk ingredients, maltodextrin, salt, partially hydrogenated soybean oil, monosodium glutamate, sugar, cheddar cheese, contains tatrazine, silicon dioxide,lactic acid, disodium inosinate and disodium guanylate, citric acid, calcium lactate,, spice extract, disodium phosphate sunflower oil; chives, freeze dried corn, and a bay leaf
CONTAINS SULFITES & SOY