Paula Deen's Grits and Bacon Dip

A warm, scoopable party dip - grits enriched with cream cheese, fontina, sour cream, and a pound of bacon.

Ingredients

• 3 cups water
• 1 cup quick-cooking grits
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) package fontina cheese, shredded
• 1 pound bacon, chopped and cooked
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons minced green onion

Directions

1. Heat the oven to 350 F and spray a 2-quart baking dish.
2. Bring the water to a boil and slowly whisk in the grits. Reduce heat and simmer, whisking, until very thick, about 5 minutes.
3. Blend in the cream cheese and fontina until smooth, then add half the bacon, the mayonnaise, sour cream, and green onion.
4. Transfer to the dish, top with the remaining bacon, and bake about 30 minutes until heated through.

Notes

Recipe by Paula Deen (pauladeen.com). Make ahead through the mixing step and refrigerate up to 3 days; bring to room temp before baking. Serve with crostini or crackers.