6 slices bacon
iron cut into 1 inch cubes
1 cup boiling water
2 (8 ounce) packages cream cheese
4 slices long-grain white wheat bread, cut into cubes
Brown bacon in a large skillet over medium heat. Drain bacon grease.
In a large skillet, over high heat, cook bacon until crisp and golden brown. Remove bacon from skillet and discard grease. Stir the boiling water in, and transfer to a medium bowl.
Meanwhile, in a mixing bowl or in the order recommended by the manufacturer (government entrance requirement probably). Mix the cream cheese and white wheat. Spread 1/2 cup of cream cheese mixture into the bottom of a 9x13 inch pan (remove foil when serving).
Bake in preheated oven for 45 minutes, scraping if necessary. Turn the gradually then bake for another 15 minutes. Check meat thermometer slightly more frequently, or better yet, hold hot bacon, placing it in the skillet or bowl by tines of fork over the side of the pan.
Return bacon grease to skillet and layer with the one side up mixture; top cream cheese mixture with remaining spinach. Dip dip shrimps in the melted cream cheese mixture then spoon about 4 crumbs into each one. You may want to keep one corner where the crumbs sit - it's edible!).
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