Try it Tuesday: Dips

This past weekend I knew we'd be having people over so I went looking for some new snack recipes. I found these two different dips and they did not disappoint. However, my scale may be disappointed this week b/c they are so good!

Layered Pizza Dip

1 (8-oz.) container soft cream cheese with chives and onions

1/2 cup chunky pizza sauce

1/2 cup chopped green bell pepper

1/3 cup finely chopped pepperoni

2 oz. (1/2 cup) shredded mozzarella cheese

2 oz. (1/2 cup) shredded Cheddar cheese

DIRECTIONS

• Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed. (I actually repeated the layers minus the cream cheese.)
  
• Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
• Serve warm with bagel crisps, bagel chips or crackers.

Bacon Cheeseburger Dip

8 slices bacon

1 lb lean (at least 85%) ground beef

1 package (8 oz) cream cheese, cubed

1 package (8 oz) shredded American-Cheddar cheese blend (2 cups)

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

DIRECTIONS

• 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. (precooked bacon works just fine too!)
  
• 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.
• 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.
• Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bagel chips.

They are so good, but the best part is they are so easy!