Rhode Island Clam Chowder Dip

• 2 slices bacon, chopped
• 1/3 cup chopped onion
• 1 package McCormick(R) Original Country Gravy Mix
• 1 1/2 cups milk
• 1 cup shredded white Cheddar cheese, divided
• 1 (6.5 ounce) can chopped clams, drained
• 2 teaspoons McCormick(R) Parsley Flakes

1. Preheat oven to 350 degrees F. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon, reserving drippings in pan. Add onion; cook and stir 2 to 3 minutes or until translucent. Stir in Gravy Mix, milk and 1/2 cup of the shredded cheese. Bring to boil. Reduce heat and simmer 2 minutes or until gravy starts to thicken. Remove from heat. Stir in clams.
2. Pour into 9-inch glass pie plate. Sprinkle with remaining 1/2 cup cheese.
3. Bake 15 minutes or until cheese is melted. Sprinkle with bacon and parsley. Serve with toasted baguette slices or crackers.

bacon, onion, country gravy mix, milk, shredded white cheddar cheese, parsley flakes

Taken from www.allrecipes.com/recipe/256765/rhode-island-clam-chowder-dip/ (may not work)