Swiss & Bacon Dip – The skinny(ish) version

When I was in Pittsburgh last week visiting my friend Sarah for her bachelorette party, one of her friends arrived with the most incredible, you-can’t-stop-dipping-Tostitos-in-it dip. I’m not usually a big fan of Swiss cheese, but combine it with cream cheese, bacon, and dijon mustard, and I’m a convert.

There’s just something about the salty, creamy, tangy flavor that makes me want to devour pounds of it. And try I will.

Unfortunately, my conscience (and waistline) was having second thoughts, since it’s literally cream cheese, bacon, and mayonnaise. But since I never say no to a challenge – and this weekend I really, really wanted some of this dip – I dug up the Rachael Ray version, then made my own skinny version!

God bless Greek yogurt, everyone.

Swiss & Bacon Dip (adapted from Rachael Ray)

8 slices center cut bacon, chopped
4 oz. light cream cheese (or Neufchâtel cheese)
1 cup Greek yogurt
3 teaspoons Dijon mustard
1 1/2 cups shredded Swiss cheese*
Chopped tomatoes for topping

1. Preheat oven to 400 degrees. Brown bacon in a nonstick skillet over medium-high heat, then drain crisp bacon on paper towels.
2. In a bowl, combine cream cheese, yogurt, bacon pieces (save some for the topping later), and mustard.
3. Transfer to a shallow small baking dish or casserole and top with chopped tomatoes and bacon pieces. Bake until the edges are golden and bubbly, about 15 to 18 minutes.

Now, keep in mind that this is healthy to a point – and probably not so much when you eat this in large portions for dinner, like I have done all weekend.

Oops. At least there was yogurt in it.

*Blocks of cheese are often more inexpensive than pre-shredded/sliced cheese. I bought a block of Jarlsberg Swiss and used a grater for the same result!