This delicious dip was created in our own kitchens here at Pacific. It's smoky, creamy and simple to make. Compliments to the chef, Russ C.
Combine bisque, cream cheese, garlic powder, lemon juice and Cayenne in a blender or food processor and blend until smooth, scraping down as needed. Pour the mixture into a bowl and stir in the bacon and scallions. Refrigerate for at least one hour before serving.
*The scallions can also be done under a broiler: Turn the broiler on high and move a rack to the top. Line a cookie sheet with foil. Trim the roots and any limp stalks off the scallions and spread them in a single layer on the cookie sheet. Lightly spray both sides with oil and place under broiler for 3-5 minutes, or until they start to color. Flip and repeat with the other side. Remove from oven and allow to cool before adding them to the dip.