8 slices center-cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon-style mustard
1 1/2 cups shredded Gruyere cheese, available in dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail-sized pumpernickel or rye breads or sliced whole grain baguettes, for dipping
Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium-high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Gruyere and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds.
Place dip on a platter and surround warm casserole with breads and carrots for dipping. Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish and substitute Swiss cheese for the Gruyere.