Swiss Pie

6 slices bacon
1 cup chopped onion
3/4 cup dairy sour cream
2 slightly beaten eggs
1/4 teaspoon salt
dash pepper
12 ounces natural Swiss cheese, grated (2 1/2 cups)
1 9-inch unbaked pastry shell

Cook bacon till crisp. Drain bacon, reserving drippings. Crumble bacon; set aside. Cook onion in drippings till tender but not brown; drain. Blend in sour cream, slightly beaten eggs, salt and pepper. Add the Swiss cheese and crumbled bacon. Pour mixture into pastry shell. Bake at 375 for 25 minutes or until knife inserted in center comes out clean. Serve immediately. Serves 6 to 8.

Another good fruit dip that is so easy is a jar of marshmellow whip and 8 oz. of cream cheese blended together.