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 x 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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
