Thursday, June 7, 2012

Bacon Dip

I have mentioned before my love for bacon, I love to cook with it.  My love it it comes from my grandma Lindley.  She was a farm wife and mother to 13 children.  She cooked with it daily and always had a coffee can of bacon grease on her stove.  She made gravy with it for the potatoes she served at evening dinner.  Unless you are a vegetarian or a vegan, I doubt that there are many people out there that don’t like it.  With summer here and lots of picnics and pot lucks, I thought I would share some bacon dip recipes you might like to try. 

Hot Bacon Dip

8 ounces soft whipped cream cheese
1 cup sour cream
1 cup mayo
½ lb. of chopped bacon
2 cups shredded mild Cheddar cheese
1/2 cup chopped green onion or chives (I use chives because I have them growing in my garden)
1 tsp. of garlic powder
1 tsp. white pepper
Pinch cayenne pepper (optional)

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1 quart baking dish and cover.  Heat the dip for 25 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.

Hot Chicken Artichoke Bacon Dip

1 can of drained and chopped artichoke hearts
1 poached and finely chopped chicken breast
1 1/2  cups fresh chopped spinach (or you can use ½ cup unthawed frozen) 
½ pound of chopped cooked bacon
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
1 minced clove garlic
2 slices chopped Swiss cheese
White pepper to taste
Pinch cayenne pepper

Preheat oven to 350 degrees F.

Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, garlic, Swiss cheese, black pepper, and cayenne pepper in a food processor.   Spread the mixture into a baking dish.  Bake the dip until it is browned and bubbling on top, 30 minutes.  Serve with crusty bread or crackers.   You can also serve it in a bread bowl.

Cold Garlic Bacon Dip

½ pound crisp bacon
1/2 small onion
2 cloves garlic
8 ounces of sour cream
Salt to taste
White Pepper to taste

Fry bacon and drain well on paper towels. Using bacon drippings in the pan, sauté the onions until the onion is slightly caramelized. Add the garlic to the onions and sauté for 2 minutes.  Drain the onion mixture on paper towels.

Using a kitchen scissors cut your bacon in very small pieces.  I like to cut the bacon down the middle first and then cut small pieces from the two thin strips. Mix your sour cream, onion and garlic, and bacon.  Add pepper and salt.  Taste test the dip, being careful not to over season.  Refrigerate and serve cold with chips, crackers or veggies.  The dip is great with cherry tomatoes.

Be happy and may God bless you and yours.

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