A shelf of one thing makes a warm dip ready in minutes, the kind you'd serve at a gathering but eat alone on a weeknight. The bacon and cheddar is already seasoned, so you're just heating and adding texture. Serve with sturdy crackers for scooping or spread on toast.

Serves 2. 15 minutes, 5 at the stove.

About 1300 calories a serving, 80 g protein, 10 g carbohydrate, 102 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Scoop the bacon and cheddar dip into a small skillet or saucepan and set over medium heat, stirring often with 2 tablespoons of butter until it is warm and slightly thinned, about 10 minutes. Taste and adjust salt and pepper.10 min
2. While the dip heats, lay sliced bread on a sheet pan and toast in a 400°F [200°C] oven until golden, or simply open the crackers and arrange them on a plate.
3. Pour the warm dip into a serving bowl, top with a pat of butter if you like, and serve with the crackers or toast for scooping.

Note Swap crackers for cheese crisps or vegetable chips if you have them. Leftover dip keeps in the fridge up to three days and can be warmed gently in the microwave. This is as much a snack as a dinner, so serve alongside a simple green salad or raw vegetables to make a meal.