Saturday, November 24, 2012

Bacon Horseradish Dip

So maybe you got a work potluck coming up, or maybe you're making sloppy joes for dinner and you need a side dish. Look, sloppy joes are a perfectly adequate dinner. The commercial even says it counts as a vegetable. You can have sloppy joes for dinner if you want. You can even put the sloppy joe mixture on one long french bread loaf and then broil it in the oven with cheddar cheese on top.

(Psst... do it. Do it. Make up your sloppy joe mix and then take a loaf of french or italian bread, slice it lengthwise, spread the entire pot of sloppy joe meat over it, cover with a few slices of cheddar and maybe some bacon if you want, and then broil it until the edges of the bread are toasty and the cheese is melty. It's really good. You're a grownup. You can eat what you want.)

You know what else is good and you can eat it if you want? Bacon horseradish dip. The secret is in the lemon.

(*Note: all good dips require some resting time, and this one is no exception. It's going to have to sit for a few hours in the fridge before you serve it.)


7 or 8 slices of bacon
1/2 package of cream cheese
3/4 of a 16ounce tub of sour cream
2 or 3 tablespoons of mayonnaise
2.5 to 3 ounces of horseradish (basically, 2/3 to 3/4 of the tiny jar you buy at the grocery store)
2 tablespoons of garlic powder
1 tablespoon of onion powder
1 teaspoon lemon extract
salt & pepper to taste

1) Fry up your bacon, transfer to a paper towel, roll it up in the paper towel to absorb grease. It's ok to have curly bacon; we're chopping it up anyway. Set the bacon/paper towel burrito to the side to cool off while you do other important things.
2) With a fork, mash the sour cream & cream cheese together in a small mixing bowl, then mash in the mayo.  Mix well.
3) Add in all remaining ingredients (horseradish, garlic powder, onion powder, lemon, salt/pepper) and mix it up. Don't have to be fancy here, we're just making dip.
4) Chop up the bacon nice and small and mix it into the dip.
5) Let it sit covered in the fridge for at least 3 or 4 hours before you dig in.
Serve with pretzels, rippled potato chips, and/or Notre Dame games.

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