Photo by Eaters Collective on Unsplash

I don't know about your neck of the woods, but over on the coast, it's been HOT. It's been so hot that I don't really want to cook, let alone, eat that much. 

If you have the munchies but don't want a full-blown meal, then this Charleston Cheese Dip is for you. 

I also think one of the best parts about this cheese dip is that you can add/ subtract whatever you like. Don't want bacon? Don't add it! Want shrimp or crab? Add it! 

It's a versatile dip that can be used with crackers, chips, veggies, and more. Great for those summer nights when we just don't want to cook. I swear, it will go fast though, so be sure to have more than 1 pan on hand! 

CHARLESTON CHEESE DIP 1 pkg. Cream cheese, 8 oz  1 cup sharp cheddar cheese- 4 oz.  1/2 cup mayonnaise (personally, I prefer Duke's, but to each their own).   2 green onions (optional) 6 Ritz crackers-crumbled ( I use enough to cover the dip, which is usually more than 6). 8 slices of bacon-fried and crumbled In a bowl, combine cheddar cheese, cream cheese, mayo and onions. Put mixture into a greased Pyrex pie plate or Quiché dish. Top with crumbled crackers. Bake at 350 degrees for 15 mins, until hot. Sprinkle with bacon, or I cook with the bacon on it too. Serve with crackers or chips.  What's your favorite "too hot to cook & eat" meal?