Cheese Dip

OK, I had the idea to cook & blog the Cross Family Cookbook (CFC), so I'm going to just jump in and see how it goes. I'll come back and explain later. Right now, let's just start!!

This is very simple, and of course, I improvised a lot. (Sorry, Aunt Martha!) Here's what I did:

• Cook bacon until very crisp. (I love bacon.)
• Then I mixed together the crumbled bacon (8 strips), about 1/3 cup of chopped Italian parsley, 4 chopped green onions, 4 T heavy cream , and 2 T mayo with an 8 oz block of cream cheese.
• The recipe called for small amounts of French dressing, tabasco & worcestershire sauces, and horseradish, none of which I had. So I used a Peppercorn-Ranch dip leftover from a vegie tray we bought for Thanksgiving.
• If the taste isn't great when I check it after spending the prescribed 2 hours in the refrigerator, I'll make some adjustments. We'll have it with chopped vegies and crackers tonight.

End Result: It was good enough. But in the middle of the night I realized that my substitution took out the zing. So, the next morning I added some HP Original Brown Sauce, which has vinegar, molasses, and other flavorful stuff. The Cheese Dip went from OK to VERY GOOD.