Farm406

55 farm406 Serves: 8 Ingredients: • 2 (8 ounces) packages of cream cheese • 1 cup mayonnaise • 1 cup sour cream • 16 ounces smoked Gouda, shredded, divided • 1 pound bacon, cooked and chopped, divided • 3 scallions, chopped, divided • Freshly ground black pepper to taste Instructions: 1. Preheat the oven to 400F degrees. 2. In a large bowl, add the cream cheese and microwave for 30 seconds or until soft and easy to stir. Add the mayonnaise and sour cream and whisk until smooth. The mixture should be creamy but not liquidly. 3. Reserve ⅓ cup of shredded cheese, ¼ cup of chopped bacon and 2 tablespoons chopped scallions for later. Add the remaining cheese, bacon, scallions and black pepper to the cream cheese mixture and stir to combine. 4. Transfer the dip to an oven proof dish, sprinkle with the reserved cheese and bacon and bake for 30 minutes OR until golden brown and bubbly. 5. When out of the oven, sprinkle with the reserved scallions, cheese and bacon. Yield: 10 Cups Ingredients: • 8 cups water • ham base (to taste)* • 1 ham bone (optional but preferred) or 2 cups chopped ham • 2 cups chopped onions • 2 cups chopped carrots • 2 tablespoons Olive Oil • 2 cups ( 1 lb.) of dry split peas • 2 cups diced ham • 1 tablespoon all-purpose seasoning (such as alpine touch) • 1 tablespoon minced garlic • salt and pepper to taste Instructions: 1. Combine water, onions, carrots, and ham bone in a large pot and bring to a boil. 2. Add all remaining ingredients. Reduce the heat and let simmer for approximately 2 hours, stirring occasionally. If using a ham bone, remove bone and cut off remaining meat. Discard the bone and add the meat to the soup. Crockpot Option: Place all ingredients in Crockpot and cook on high for 4-5 hours or low for 6-8 hours. * Ham base is concentrated ham stock. Just add hot water to reconstitute. Usually, it calls for 1 Tbsp base per cup of hot water. Hot Smoked Gouda Bacon Dip Split Pea and Ham Soup

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