It's creamy, rich, fattening, and pure comfort, but something Tom Brady would never eat. You can even use a light cream cheese and mayonnaise. But why? Tom Brady still isn't going to eat it, no matter if you do use a light cream cheese and mayo. Again, if you are going to use a light mayo, do not use mayo that has removed the eggs, oil, and all that's left is water and chemicals. Use light, but keep it the BEST. Go through your cheese drawer and use a mixture of the hard or semi-hard cheeses: Cheddar, Jack, Gouda, Swiss, Raclette, Parmesan, and even Mozzarella to name a few. Make it according to the recipe below, and give it a test drive.
For the future, add other items that you enjoy, from: fried crispy bacon, chopped jalapenos or chilies, artichoke hearts, a cup of thawed frozen spinach (squeeze out the water really well), chopped green onions, sliced black olives, chopped pepperoni, or pre-cooked sausage.
8 ounces cream cheese, let softened
Preheat oven to 350 degrees. Spray a baking dish (I used glass pie plate) with cooking spray. Set aside.
In a mixing bowl, add all ingredients (except save about a 1/2 cup cheese to be sprinkled on top). Stir well to combine. Scoop finished mixture into prepared pie dish and spread evenly. Add the remaining 1/2 cup cheese (or more) on top of dip. Try to keep from dipping your fingers or crackers into the dip before it is baked. You can also make it the night before you are ready to bake.
Bake for 45-50 minutes until the top is golden brown and bubbly. Let set and cool for a few minutes before serving. Serve with your favorite sturdy chips, crackers, and vegetables.
If you are fortunate to have any left, it keeps for a few days in the refrigerator and can be reheated in microwave. But why would you have any left?
Photo from Pinterest