A delicious dip that will be sure to be enjoyed by your guests.  I have made it three times now and each time there are no leftovers! Serve with low-carb crackers, veggie sticks (carrots, celery, peppers), pork rinds or cheese chips (just small grated cheese piles baked in the oven on parchment paper).  Quick and easy, this dip is one that you will return to again for that reason, and mostly also because it is very good!  The two cheeses I chose are awesome together.

1 tsp bacon fat, OR butter (5 mL)
1/cup chopped onion (125 mL)
1 small green pepper, chopped
Seasoning salt, to taste
Black pepper, to taste
12 oz cream cheese (360 g)
2/cup mayonnaise (150 mL)
1 tsp crushed garlic (5 mL)
  (the bottled kind, if fresh, cook with veggies)
1 cup grated Mozzarella cheese (250 mL)
1/cup grated Swiss cheese (125 mL)
6 slices bacon, cooked, cut into pieces

In nonstick frying pan in bacon fat, OR butter, over medium heat, cook onion and green pepper.  Season with salt and black pepper, to taste. 

In food processor, process cream cheese, mayonnaise and crushed garlic.  Stir in cooked vegetables.  Stir in Mozzarella and Swiss cheeses.  Spread in 9-inch (23 cm) glass pie dish.  Sprinkle with bacon bits.  Just before serving nuke 2 minutes in microwave oven or bake 10 to 15 minutes in 350°F (180°C) oven.

Yield:  10 servings
1 serving
291.4 calories
9.8 g protein
26.8 g fat
0.2 g fiber
2.6 g net carbs