Ingredients:

  • 8 oz / 225 g Full-fat Cream Cheese, softened
  • 1 cup / 240 ml Good Quality Full-fat Mayonnaise
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup / 115 g Mature Cheddar Cheese, freshly grated
  • 1/2 cup / 55 g Grated Parmesan Cheese
  • 4-5 slices / 125 g Smoked Back Bacon, cooked crisp and crumbled
  • 1/2 cup / 60 g Slivery Almonds, lightly toasted
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat oven to 350°F / 175°C. Lightly grease your 9-inch baking dish.
  2. Toast Almonds: Heat a small, dry skillet over medium heat. Add slivered almonds and toast for 3–5 minutes, stirring constantly, until fragrant and lightly golden. Remove immediately and set aside to cool.
  3. Cook Bacon: Cook the bacon until very crisp, then drain on paper towels. Once cool, roughly crumble the bacon into small pieces.
  4. Shred Cheese: If not using pre-shredded, grate the Cheddar and Parmesan.
  5. Cream the Base: In the large mixing bowl, combine the softened cream cheese, mayonnaise, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix thoroughly until the mixture is completely smooth and lump-free.
  6. Fold in Bulk Ingredients: Gently fold in the grated Cheddar, grated Parmesan, crumbled bacon, and three-quarters (3/4) of the toasted slivered almonds. Ensure everything is evenly distributed.
  7. Assemble: Transfer the entire dip mixture into the prepared baking dish. Spread it evenly using a spatula.
  8. Bake: Place the dish in the preheated oven and bake for 20–25 minutes.
  9. Check Doneness: The dip is ready when the sides are bubbling vigorously and the top is lightly golden brown.
  10. Garnish & Rest: Carefully remove the dish from the oven. Sprinkle the remaining toasted almonds and chopped fresh parsley over the top. Allow the dip to rest for 5 minutes before serving.