Grits and Bacon Dip
 
Makes about 6 cups
Ingredients
  • 3 cups water
  • 1 cup quick-cooking grits
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) package fontina cheese, shredded
  • 1 pound bacon, chopped and cooked
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons minced green onion
Instructions
  1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
  2. In a medium saucepan, bring 3 cups water to a boil. Slowly whisk in grits. Reduce heat, and simmer, whisking constantly, until very thick, about 5 minutes.
  3. Whisk in cream cheese and fontina until melted. Stir in half of bacon, mayonnaise, sour cream, and green onion. Spoon mixture into prepared pan. Top with remaining bacon.
  4. Bake until heated through, about 30 minutes.
Notes
Kitchen Tip: To make ahead, prepare dip through step 3; cover and refrigerate for up to 3 days. To serve, let stand at room temperature for 30 minutes; uncover and bake as directed.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grits-and-bacon-dip-recipe/