1
can (10 oz) diced tomatoes with green chiles, undrained
2
tablespoons chopped fresh parsley
2
medium red bell peppers, cut into bite-size strips
1
package (5.25 oz) mini bagel chips
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Steps
1
In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.
2
In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well mixed and cheese starts to melt.
3
Pour mixture into 1- to 1 1/2-quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot and bubbly.
4
Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bell pepper strips and bagel chips.
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To cook bacon quickly, zap it in the microwave until crisp.
Choose plain or any savory flavor of bagel chips for dipping.
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Nutrition Facts
Serving Size:1 Serving (2 Tablespoons Dip, 2 Bell Pepper Strips and 1 Bagel Chip)