8 slices bacon
1 (8 ounce) package cream cheese, softened
2 cups sliced green onions
1 cup chopped onion
1 cup frozen whipped topping, thawed
2 cups chopped celery
4 (2 ounce) cans sliced ripe olives, drained
6 tablespoons butter
1 teaspoon Italian seasoning
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon grease and set aside.
In a large bowl, cream together cream cheese, green onions, onion, and whipped topping. Mix in celery, carrots, and olives. Blend in butter and Italian seasoning. Spread mixture over bacon strips.
Fry the bacon strips in the skillet, golden. Remove from skillet and roll bacon tightly into 3 or 4 small strips. Fry bacon and vegetables, scraping up grease and browning all sides of bacon. Cut open bacon acorn onto a flat surface to let steam escape.