DIP:

1 pkg. (8 oz.) cream cheese
1/2 c. mayonnaise or salad dressing
4 oz. shredded Swiss cheese
2 tbsp. green onion slices
8 bacon slices, crisply cooked, crumbled
1/2 c. crushed buttery crackers

PITA CRISPS:

2 whole wheat pita bread rounds
3 tbsp. butter
1/4 c. sesame seeds, toasted

Dip: Microwave cream cheese on medium (50%) for 30 seconds. Mix cream cheese, salad dressing, Swiss cheese and onions until well blended. Spoon into 2 1/2 cup casserole or 9 inch pie plate. Microwave on high 4 minutes or until thoroughly heated, turning dish every 2 minutes. Sprinkle with combined bacon and cracker crumbs.

Crisps: Preheat oven to 375 degrees. Cut each bread round into 8ths. Split each triangle in half along outside seam. Spread rough side of each triangle with butter; sprinkle with sesame seeds. Place triangles, seed side up, in single layer on cookie sheet. Bake 8-10 minutes or until crisp. Serve with dip.