In a mixing bowl, beat cream cheese and sour cream. Spread in an ungreased 13-in. x 9-in. x 2-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips. Yield: 10-12 servings.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 10|
|Calories from Fat: 351 (76%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 17.9g||89 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 3g|
|Cholesterol 88.1mg||27 %|
|Sodium 969.5mg||33 %|
|Potassium 396.6mg||10 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.6g|
|Protein 13.7g||20 %|
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Calories per serving: 464
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