Place the bacon in a large, deep frying pan; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a plate lined with kitchen paper. Cool and then dice.
Place the cream cheese, Cheddar cheese and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavours, and sprinkle with parsley to serve.
Garnish before serving with chopped fresh parsley, chives, coriander or spring onions.
Great recipe reduced it for a family picnic, had to make changes as family have food allergies. So cows milk cheeses changed with feta,goat chedder and a spoon of sheep yogurt to get the right consistency - 19 Sep 2015