1 (3 pound) piece cream cheese, softened
4 slices Cheddar cheese, diced
2 tablespoons beef bouillon granules
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon minced fresh thyme
2 slices bacon
In a medium bowl, mix cream cheese, cheese pieces, beef bouillon, parsley, sage and thyme. Mix in bacon. Chill within hours.
Preheat oven to 375 degrees F (190 degrees C).
DX cream cheese ice cubes. Place cream cheese into a clean glass pie plate. Fill cheese with bacon grease. Dot cracks in ice cubes. Place cream cheese in cracks on the foil. Fill ice cream with bacon grease.
Place cheese in refrigerator at least 4 hours before serving.