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Bacon and Cheddar Dip

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This dip is not for most dieters, though it would certainly work on a low-carb plan. Just serve it with celery instead of chips. It can be made up to two days in advance.

Bacon and Cheddar Dip

6 slices bacon, divided use
1 cup (4 ounces) shredded extra-sharp cheddar
1 cup mayonnaise
1 cup sour cream
3 scallions, white and green parts, finely chopped, divided use
Hot sauce, to taste

Cook the bacon in a large skillet over medium heat until browned and crisp, about 6 minutes (starting the bacon in a cold skillet reduces shrinkage and splattering). Transfer to paper towels to drain and cool.

Chop the bacon. Wrap and refrigerate 2 tablespoons for the garnish.

[amazon-product]0060002239[/amazon-productStir the cheese, mayonnaise, sour cream, the remaining bacon and two-thirds of the scallions together in a bowl. Season with hot sauce. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.

Transfer to a serving bowl and top with the reserved bacon and the remaining scallions. Serve chilled.

What to dip: potato chips, tortilla chips, baguette slices, crostini, flatbread crisps, broccoli florets, carrot sticks, celery sticks, cherry tomatoes, zucchini slices.

From “Dip It!” by Rick Rodgers

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