Bacon Ranch Cream Cheese Wellington
2/3 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
One 8-ounce bar reduced-fat cream cheese
2 tablespoons prepared ranch dressing
3 strips bacon, cooked, drained and finely chopped
1 tablespoon finely chopped green onion, optional
Beaten egg or milk, for brushing, optional
Crostini and vegetables, for serving
All-purpose flour, for dusting
One 8-ounce bar reduced-fat cream cheese
2 tablespoons prepared ranch dressing
3 strips bacon, cooked, drained and finely chopped
1 tablespoon finely chopped green onion, optional
Beaten egg or milk, for brushing, optional
Crostini and vegetables, for serving
Instructions:
This dip recipe is a cross between a baked brie in pastry and a more kid-friendly cream cheese log. The result is elegant enough for entertaining, but the bacon and ranch flavors mean kids will love it too. Once you master this easy recipe, experiment with other flavors: garlic-sauteed mushrooms, or curry paste, if you are hosting adults.
Preheat the oven to 375 degrees F. Place the puff pastry on a flour-dusted surface and roll until big enough to wrap around the bar of cream cheese. Spread the ranch dressing over the outside of the cream cheese, and then coat with the chopped bacon. Place in the center of the puff pastry. Sprinkle the green onion if using over the top of the cream cheese. Fold the pastry up to cover the cream cheese, sealing the seam with your fingertips and a few drops of water. Tuck the hanging edges under the cream cheese to make a smooth rectangular shape. Brush with beaten egg or milk if you want a shiny finish. Place the bar in a small oven-safe serving dish and bake until the pastry is golden and the cream cheese is soft, 30 to 35 minutes. Serve with crostini and vegetables.