BBQ Dip

Thursday, September 20, 2007

I love cream cheese. Add shredded cheese, bacon, BBQ sauce and some veggies and I’m in heaven. This dip always disappears quickly. I like to serve it with Frito’s scoops.

BBQ Dip – 2 WW pts/2 Tbsp (Original recipe from Kraft.com)
2 pkg. (8 oz. each) cream cheese – I use the 1/3 less fat cream cheese
1/2 cup BBQ sauce
1 pkg. (2.8 oz.) Real Bacon Recipe Pieces
1 small tomato, chopped
1/2 cup chopped green peppers
1/3 cup sliced green onions
1-1/2 cups Shredded Reduced Fat Cheddar Cheese
(I always add chopped tomatoes and cilantro as well)

Spread cream cheese onto large platter or bottom of pizza pan; drizzle with barbecue sauce.

Top with remaining ingredients.

Serve with your favorite crackers or chips.

Nutritional Information (from Kraft.com)
2 Tbsp: 60 calories, 4.5 g fat, 15 mg cholesterol, 200 mg sodium, 2 g carbs, 0 g dietary fiber, 2 g sugar
WW POINTS – 2

Appetizers / Snacks, Football Food

1 comment »

4 Responses to “Boston baked beans in the Crockpot (My Kind of Town)”

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Crockpot Lady — November 14, 2008 at 2:06 pm

I’m so glad that you liked these! We really did, too. That’s good to know that cooking on low for 10 hours worked well… I was worried they’d dry out.

yay!
xxo
steph
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Jen — November 14, 2008 at 2:11 pm

We also used bacon which I think helped with the moisture. They were SO GOOD. We might be making them again this weekend!
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Lauren — September 10, 2009 at 11:13 pm

Funny – my mom ate baked beans cold, too! On buttered bread. She was born in 35, maybe it’s a generational thing?
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Elaine — July 30, 2010 at 3:20 pm

I made these when I saw them in your archives. I am a big fan of the Year of Crockpotting, but had somehow missed this one. YUM! It was sooooo good!