Delicious with pretzel rods and autumn entertaining.
I always enjoy sauerkraut every year once the weather takes a slight turn in August- I can feel the early changes in season coming on, and invariably, I always begin to crave sauerkraut. There are so many ways to enjoy sauerkraut, except perhaps dumped straight out of a can into a saucepan and heated. Whoever invented that can keep it.
Once the weather is cooler, this makes a great dip to serve while watching football.
We are Packer-Backers here and enjoy watching quarterback Aaron Rodgers clean up the riff-raff in the neighborhood.
Not that your team is riff-raff. Of course not!
But some teams are and they know who they are.
Of course, Cheeseheads love their cheese and fortunately, there is lots of cheese in this! Even I am not from Wisconsin so don’t necessarily have to abide by the cheese law that eminates north of Chicago. But who can resist cheese?
Also, I do have some German in me, so kraut is good, and another thing is good (Pretzels!) and I can’t think of a better thing to dunk into this dip that a pretzel rod. This dip has tons of garlic and just the right zip from the kraut to pair with a crispy pretzel.
And it has bacon. Sold yet?
So I hope you enjoy and don’t forget to make this before the game- if you do and happen to remember, it does come together really quick once the cheese is softened.
- 4 slices bacon
- 1/4 cup chopped shallot
- 1/4 cup sauerkraut, drained
- 1/2 cup mayonnaise
- 8 ounces cream cheese at room temperature
- 1 teaspoon garlic paste
- salt and pepper to taste
- Cook bacon until crisp, then drain and crumble.
- Drain off bacon drippings and cook shallot in the same skillet until soft. Discard drained bacon drippings.
- Place all ingredients in a food processor and run until smooth.
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