Imagine a picture [right here] of cheeseball (in a bowl) perfection.
(I didn't have time to get the camera and yet protect the mouth-watering cheeseball. And in no time, there was no cheeseball to take a picture of.)
8 oz. cream cheese
1 cup shredded cheddar
5-6 slices of bacon cooked and crumbled (You could try to freeze the remaining slices of cooked bacon before the minions discover there is more bacon to be snitched.)
3 Tbsp. finely chopped green onion
1 1/2 tsp. dill weed
1/2 C. mayonnaise (not Miracle Whip)
Let the cream cheese soften on the counter while measuring and prepping the other ingredients. Combine all the ingredients in a bowl. Use your hands to get the ingredients well incorporated.
Serve with Ritz whole wheat crackers. Or Wheat Thins. Or a spoon.
For the best taste, and if you can practice self-control, let it sit in the fridge overnight to meld the flavors. Cover it of course. Dairy picks up fridge odors. You don't want any of that going on.
When we made it at home, Danny (under my suggestion) sliced up a Roma tomato real thin and placed it on top the dip and the cracker. Super yummy! If you have a tomato-shy child, like Gabbers, try thinly-sliced cucumber. Also tasty. :)