•   Bacon-Cheese Fundido
  • 1-1/2 lb. cream cheese, softened
  • 3 lb. pasteurized process American cheese spread, shredded, divided
  • 6 oz. mayonnaise
  • 6 oz. cooked bacon, chopped
  • 1-1/2 oz. green onions, chopped
  • 1-1/2 tsp. hot sauce
  •   Fresh Tomato Salsa
  • 9 oz. tomatoes, seeded, diced
  • 3 oz. red onions, diced
  • 1-1/2 oz. fresh jalapeño peppers, seeded, minced
  • 3 Tbsp. fresh cilantro, chopped
  • 1-1/2 Tbsp. lime juice
  • 1/4 tsp. salt
  • 270 each NABISCO ENTERTAINMENT Vegetable Crackers


Nutritional facts are based on a single serving
Calories 260
Total fat 15g
Saturated fat 6g
Trans fat 0g
Cholesterol 25mg
Sodium 770mg
Carbohydrate 22g
Dietary fiber <1g
Sugars 4g
Protein 8g
Calcium 10%DV
Iron 4%DV


  1. Bacon-Cheese  Fundido: Combine cream cheese, 2 lb. 7 oz. of the cheese shreds, the bacon, mayo, onions and hot sauce in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed until well blended. Shape into 54 (1-oz.) portions (or 18 portions for trial recipe); cover. Refrigerate until ready to use.
  2. Fresh  Tomato Salsa: Combine all ingredients. Cover and refrigerate until ready to use.
  3. For  each serving: Place one portion of the cheese mixture in small microwaveable serving dish. Microwave on HIGH 5 to 10 sec. or until slightly softened. Top with 2 tsp. of the remaining cheese shreds. Place under salamander 20 sec. or until cheese shreds are melted. Top with 2 tsp. of the salsa. Serve with the crackers.
  4. Make Ahead

    Both the cheese mixture and salsa can be stored in refrigerator up to 2 days before using as directed.


    For convenience, substitute commercial pico de gallo for the homemade salsa.

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