Pittsburgh Hot Plate

Ingredients:

2 pounds thick cut bacon thinly sliced and cooked until brown

1 pound cream cheese

4 tablespoons heavy cream

2 cups sour cream

3 cups crunched up tortilla chips

1 cup de-seeded, chopped tomatoes

2 cups shredded fontina cheese

2 cups shredded cheddar cheese

2 cups shredded jack cheese

2 cups panko breadcrumbs

3 tablespoons melted butter

3 tablespoons chopped Italian flat leaf parsley

2 tablespoons fresh cracked black pepper

1 tablespoon salt

Directions:

Divide the cooked bacon into 3 equal portions.

Place 8 ounces of the cream cheese, 2 tablespoons of heavy cream, and 1/3 of the bacon in a mixer- blend slowly until the mixture becomes soft. Add ½ teaspoon of salt and 1 tablespoon of fresh cracked black pepper- mix.

Carefully place the bacon/cream cheese mixture in the bottom of a greased 9 X 13 pan.

Next, put the crunched up tortilla chips on top of the cream cheese mixture.

Blend the sour cream with a small amount of salt and pepper- place over the crushed tortilla chips.

Put the chopped tomatoes on top of the sour cream mixture.

Place the remaining 8 ounces of cream cheese in a mixing bowl- add the fontina cheese, the second 1/3 of the bacon, 2 tablespoons of heavy cream, and a small amount of salt and pepper- mix until smooth. Carefully spread this mixture over the tomatoes.

Next, place the shredded cheddar cheese on the dip making sure that it is evenly distributed.

Combine the panko breadcrumbs; butter, fontina cheese, the last 1/3 of the cooked bacon, chopped parsley, salt and pepper in a large bowl- mix gently with a spatula or wooden spoon. Place this mixture on top of the layered dip.

Place in a 350-degree oven and bake for 30- 40 minutes. The breadcrumb mixture will turn brown and the cheese will bubble when the bacon dip is done.

Serve with crackers or toast points.