Yields: 6 to 8 servings.
½ cup low-fat mayonnaise
8 ounces low-fat cream cheese, softened
1 cup (4 ounces) Swiss cheese, shredded
3 tablespoons green onions, finely chopped
1 pound bacon, cooked and crumbled
½ sleeve butter crackers, crushed
3 tablespoons butter, melted
Preheat oven to 350˚. Mix mayonnaise, cream cheese, and Swiss cheese in a bowl. Stir in green onions and bacon. Spread mixture in a shallow 8-by-8-inch baking dish. Sprinkle crackers on top. Drizzle butter over crackers. Bake for 20 to 25 minutes or until heated through. Serve hot with crackers.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
