7 Layer Salad Dip

• 6 strips Bacon
• 3 whole Plum Tomatoes, Diced
• 4 whole Green Onions, Sliced
• 16 ounces, weight Cream Cheese, Softened
• 1- 1/2 cup Frozen Peas, Thawed
• 4 ounces, weight Shredded Colby-jack Cheese
• 1/4 cups Mayonnaise
• 2 cloves Garlic, Pressed
• 1/4 teaspoons Salt
• 3/4 teaspoons Coarse Black Pepper
• 1 loaf Whole Wheat French Bread
• Olive Oil, For Brushing On Your Bread Slices
• Garlic Powder, To Taste, To Sprinkle On The Bread

1. Cook bacon in a skillet over medium heat until crispy then remove it from the pan.
2. When its cool, chop bacon.
3. Reserve 3 tablespoons.
4. Cut up veggies, set aside.
5. Soften cream cheese by putting it into a bowl and letting it come to room temperature.
6. Then stir in peas, cheese, green onions, mayo, garlic, salt and black pepper.
7. Line a medium bowl with plastic wrap.
8. Place 3 tablespoons of bacon pieces in the bottom.
9. Spread 1/3 of the cream cheese mixture over the bottom, then top that with 1/2 the tomatoes and 1/2 the remaining bacon.
10. Repeat layers, ending with a final layer of cream cheese.
11. Press the mixture down into the bowl and refrigerate until serving time.
12. Cut your whole wheat French bread loaf into 1/4-inch slices, brush each slice with olive oil and season with garlic powder.
13. Put the slices on a baking tray.
14. Bake at 350 F for 8 minutes or until toasted.
15. When ready to serve, invert the bowl onto a platter.
16. Remove plastic and place toasted bread around your amazing dip!

bacon, tomatoes, green onions, weight cream cheese, frozen peas, cheese, mayonnaise, garlic, salt, black pepper, whole wheat french bread, olive oil, garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/7-layer-salad-dip/ (may not work)