Bacon and horseradish dip adds that savory bite we are all looking for in a dip or appetizer spread for crackers, pretzels, and chips.
Savory Bacon and Horseradish Dip
By Sue Lau | Palatable Pastime
Bacon and Horseradish dip is a longtime family favorite here at Palatable. I even make a number of versions of it, and have posted more than one. It’s all very easy to mix up in a food processor to get the cheese and sour cream very smooth.
The dip is very “dippable” at room temperature (which is great for ripple chips) but thickens to a cracker spreading consistency when chilled, so prepare it for your preference.
For the yield, this makes three cups which may seem like a lot but it is much like two store bought tubs, and it goes really fast, especially if you serve it at a game-day gathering around the big screen.
Savory Bacon and Horseradish Dip
Yield: 3 cups
Ingredients:
- 8 slices bacon, cooked and crumbled
- 1 tablespoon canola oil or 1 tablespoon bacon fat
- 1 small onion, finely chopped
- 1 1/2 teaspoons minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- 1 1/4 teaspoons stone ground mustard
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon salt
Method:
- Cook onion and garlic in 1 tablespoon bacon fat from bacon, or use oil; cook over medium heat until tender, about 3-4 minutes.
- Place onion mixture in bowl; add bacon.
- Stir in cream cheese, sour cream, horseradish, mustard, pepper, and salt; mix well until blended.
- Refrigerate at least 2 hours to allow flavors to blend.
- Serve chilled or at room temperature (dip spreads easily at room temp., but be careful not to allow spoilage).
From the kitchen of palatablepastime.com
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