Bacon, Cream Cheese, and Horseradish Dip

Makes

About 1 1/2 cups

Hardware

• Saute pan
• Mixing bowl

Ingredients

8	oz		cream cheese, at room temperature
6	slices		thick-cut bacon
1/4	cup		plain yogurt
3	Tblsp		fresh chives, minced, divided
3	Tblsp		prepared horseradish
1/2	tsp		lemon juice
1/2	tsp		Worcestershire sauce
			salt
			black pepper

Procedure

1. Fry the bacon until crisp, drain on paper towels, and crumble.


2. Mix the cream cheese and the yogurt; for a creamier dip, use more yogurt.


3. Mix in half the chives and the rest of the ingredients; adjust seasonings to taste (especially the horseradish).


4. Just before serving, garnish with the remaining chives.


5. Serve on crudités or crackers.

Notes

This dip is best made the day before you want to serve it. Be sure to cover it tightly before storing it in the refrigerator, maybe even put a layer of cling film directly against the dip to prevent a “skin” from forming. Take out of the refrigerator at least one and a half hours before serving, more if your house is cold. When the dip has returned to room temperature, taste again and adjust the seasonings as necessary. Don't forget to garnish with the remaining chives.

Rating

Difficulty:		Very easy
Time:		30 minutes.
Precision:		2

Source

The Bacon Cookbook by James Villas.