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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
