Dhahran Theatre Group Cookbook, 1993


1 Pound bacon, chopped
2 packages (3 oz.) cream cheese with chives,at room temperature
1 Cup sour cream
3 Tablespoons chili sauce
1/4 Teaspoon Tabasco sauce
Freshly ground pepper
1/4 Cup chopped green onions
1/2 Cup slivered almonds, toasted at 350? F. for10 to 15 minutes and stirred occasionally.


In large skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Drain on paper towels. In food processor with metal blade, or in mixing bowl, mix cream cheese,sour cream, chili sauce, Tabasco, and pepper to taste. Add green onions, bacon, and almonds and process or mix until blended but still chunky. Remove to a bowl and refrigerate until ready to serve.

•May be refrigerated for 2 days.
•May be frozen. Defrost in refrigerator.

If dip is too thick, stir in additional sour cream. Serve with vegetables.

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