4 tablespoons olive oil
1 (8 ounce) package cream cheese, softened
3 white onions, grated
1 clove garlic, minced
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
8 slices bacon, cut into 1 inch cubes
Place oil in a medium saucepan over medium heat; add cream cheese and toast. Mix with a whisk and turn to coat. Cook, stirring constantly, until cheese is melted and mixture is smooth. Pour into a 8x8 inch casserole dish.
Whisk together onions and garlic; add to mixture over top of cream cheese. Cover creased dish and refrigerate overnight.
Starting with the bread cubes, fill creased dish
Place bacon strips on bottom of pan. Shape into small patties with the side edge of the pan about 1 inch thick. Serve warm with orange preserves and bacon shrimps.
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