Instructions: In a nonstick skillet over medium-high heat, cook bacon 7-8 min or until crisp. Drain on paper towels.

In a bowl combine cream cheese, cooked bacon, sour cream, cheddar cheese and green onions. Mix well and transfer to lightly greased crockpot

Cover and cook on high for 1 hour or until cheese is melted. Do not stir. Reduce heat to low until ready to serve.

Transfer to a bowl and serve with plain potato chips or as a spread on crackers. Will keep well in fridge for several days.

NOTES : Can be mixed up to 24 hours in advance and refrigerated. Spoon into prepard crockpot and heat as directed.

To reheat leftovers, nuke on medium 2-3 min. Stir before serving.

Yield: 3 cups

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