Crunchy Egg Dip
|Green pepper||1⁄2 Medium|
|Dill pickle||1 Small|
|Bacon strip||4 , crisp-fried and drained|
|Neufchatel cheese/Cream cheese||8 Ounce (1 Large Package)|
|Hard cooked eggs||4|
Cut onions and half of tops in 1-inch lengths.
Using metal blade, process with on-off bursts until coarsely chopped.
Seed green pepper; cut pepper and pickle in chunks and add to onions.
Break bacon slices in half and add to onions.
Process with on-off bursts until vegetables and bacon are coarsely chopped.
Cut cheese in chunks and add to bacon mixture along with milk.
Process until cheese is softened.
Shell eggs, cut in quarters, and distribute over cheese mixture.
Process with 5 on-off bursts or until eggs are coarsely chopped.
Season to taste with salt and pepper.
Cover and chill.