1 cup cream cheese, softened
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (6 ounce) package plain yogurt with milk
1/2 pound bacon, sliced
1/2 cup chopped celery
1/4 cup shredded coconut
2 large salmon steaks or skinless, boneless chicken breast halves - cubed
1 (10.5 ounce) package fresh fruit, chopped
1 generous toss with half-and-half sauce
In a medium bowl, combine cream cheese, garlic salt, and ground black pepper. Mix with milk and milk mixture in small bowl and pour in cheese mixture. Stir until thoroughly combined. Cover and chill at room temperature 50 minutes. Refrigerate 8 hours or overnight, stirring occasionally.
Prepare and assemble nacho dip: Melt cream cheese, salt, and pepper. In a medium bowl, beat egg yolk with milk and egg whites, stir until smooth. Adjust seasoning to taste.
Prepare partially salted nacho or tortilla chip bowl. Stir nacho/chip mixture into nacho/chip bowl. Cut shallow slits in the butter, some 2/3 inch apart.
Place remaining 1/2 cup cheese on prepared baking sheet; brush salted cheese with half of the brandy. Bake for 12 to 15 minutes or until hot (not smoking).
REMOVE butter from oven, and brush with half of the brandy. Place nacho/chip bowls on prepared baking sheets. Refrigerate 1 hour for some more crisp tortilla pockets; serve hot with already heated salsa or oiled up bread cubes.