Bacon Horseradish Dip
By Sue Lau | Palatable Pastime
I can’t believe I have been sitting on this recipe for just over a year now. But I have. This is a recipe I developed last December on the same day I did my Seafood Cannelloni recipe in support of a Gallo Wine campaign. Then I didn’t get it up before Christmas, and with the decor in the photo, I just held it back. It is a good recipe though, even if it sat around cooling it’s heels. I have a lot of recipes tucked away…waiting. Sooner or later I find the time to get them posted.
Doing a blog is not quite as simple as uploading a recipe to a site such as Food.com. On sites like that you just type it in and off it goes into the great beyond. With a blog, once the recipe gets online, that’s where the real work begins…if you want anyone to see it at all. I know many successful bloggers who devote hours to promotion. Some burn out over time. Others remain driven. I also know bloggers who do not promote at all, not really caring who sees it. I am sort of in-between. I do care who sees the recipe, but I have to stop short of devoting my entire life to a subject which will sink into the quicksand over time anyway. I definitely don’t want to set myself up for burnout. So it is only very rarely I would ever put up more than one recipe a day. Even doing one per day is a lot of hard work. Once every few days is much more relaxed.
If you’re famous, you have a staff. But someone like me is never going to be famous. And I don’t want to be either. I don’t aspire to be the next food network star or try to keep from being chopped. I don’t aspire to be on television (I don’t think I am particularly television worthy anyway). What I want most of all is to keep developing my own versions of recipes (I say versions because there aren’t too many ways to make a recipe that hasn’t been seen before in one incarnation or another—it’s all been done, one thousand times over).
But beyond having my blog ranked around ten million among blogs—which I really don’t want, I am happy to have the readers that I do have, and new ones once in awhile. And at this time of year I think of you guys and want to let you know how much I appreciate you stopping in to see what I have been cooking. I am always thrilled to get feedback from readers looking for recipes I can help them with, or hear how much they enjoy the recipes I offer. Thanks so much to each and every one of you!
I hope this recipe is one you will enjoy. Strip out the tree ornaments and this is also great in July. I’m not half bad at making dips, so please give it a try!
Tomorrow I am posting a recipe for Holiday Hot Tea Punch which is a riff off Russian Tea Punch- and will be perfect for your holiday brunch. It combines teas with fruit juices in something similar to a spiced cider, but not. You can keep a batch hot in the crockpot, or even serve it over ice. Next week, after Christmas, I will be delving into some New Year recipes beginning with blueberry corn muffins to post with #MuffinMonday (there will be no post on Sunday). I am hoping to have that schedule solidified by Monday so check back in with me for updated details.
Have a joyous holiday, whichever holiday you celebrate or celebrated. Any reason for a happy day is good with me. We are having a quiet holiday with just Bill and me. The kids are working and will visit in January sometime for our more trad feast. It will be a huge affair then–I have a tendency to overcook, feed them like French geese on foie gras farm, and send them packing with leftovers to last an entire year almost. What can I say? I love to cook! C’ya tomorrow-
Bacon Horseradish Dip
- 8 ounces cream cheese, softened
- 4 slices bacon, cooked crisp and crumbled
- 1 cup chopped onion
- 1 tablespoon bacon drippings or olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons horseradish
- 1 tablespoon chopped garlic
- 3/8 teaspoon Dijon mustard (scant half tsp)
- 1/8 teaspoon salt
- 2 tablespoons freeze-dried chives
- Cook bacon until crisp and drain on paper toweling.
- Drain off all the bacon dripping except one tablespoonful; saute onions until soft and lightly browned.
- Pulse softened cream cheese in food processor with mayonnaise, sour cream, horseradish, Dijon mustard, garlic and salt until smooth.
- Stir the sauteed onions, crumbled bacon and chives into the cheese mixture by hand (so it does not over mix).
- Chill before serving.
From the kitchen of palatablepastime.com