Nippy Oyster and Bacon Dip + Crispy Potato Wedges
This rich, creamy dip is very versatile. Spoon into a serving bowl and surround with a big platter of vegetables for dipping or crispy potato wedges. It's also great with a simple bag of potato chips!
  • 2 slices bacon, cooked to crisp, then crumbled
  • 8 oz (250g) cream cheese, softened
  • 1 cup shredded Cheddar cheese, preferably sharp (aged)
  • 2 tbsp mayonnaise
  • 1⁄4 tsp freshly ground black pepper
  • 1⁄2 to 1 jalapeño pepper, seeded and finely chopped
  • 1 can (4 oz/85 g) smoked oysters, drained and cut in half
  • 1 roasted red bell pepper, finely chopped
  • Crispy Potato Wedges (see below), optional
  1. In slow cooker stoneware (maximum 31⁄2 quart), combine bacon, cream cheese, cheddar, mayonnaise, black pepper and jalapeño pepper. Stir well.
  2. Cover and cook on high for 1 hour.
  3. Add oysters and bell pepper and stir again.
  4. Cook on high for an additional 30 minutes, until hot and bubbly.
  5. Serve immediately with desired vegetables or set temperature to Low until ready to serve.
  6. To make Crispy Potato Wedges: Bake the desired number of baking potatoes in a 400°F (200°C) oven for 1 hour. Set aside to cool. Thirty minutes before serving the dip, cut each potato into 8 wedges. Brush with olive oil, place in 400°F (200°C) oven and roast until crisp and golden.
Recipe by Moms & Munchkins at