(I'm no longer posting on this blog - enjoy the recipe but if you want to see what I'm up to, visit me here.)
This is a dip I came up with for a BBQ when I didn't feel like going to the store and I wanted to come up with something low fiber for a family member's dietary needs. Luckily, you can't really go wrong with bacon, cheese and cream cheese. I feel kind of dirty just posting this because it really doesn't have any redeeming nutritional value (well maybe calcium and protein) but it was fricken delicious so I thought I'd share. I promise this will be the last dip I post for a little while. You must think my refrigerator is just packed with a whole shelf of cream cheese. Haha. You could be right.
I served this with homemade Olive oil crackers. I found the recipe at 101 Cookbooks. I modified the recipe by making lots of tiny crackers instead of several large ones. They came out great and took almost no time to make. Lots of crunch and the flavor was light enough to not overwhelm the dip.
8 oz light cream cheese, softened
1/3 block of cheddar horseradish cheese**
1/2 cup of grated sharp cheddar
1 tablespoon horseradish sauce (Kraft or Ingleoffer)
2 tablespoons cream or milk
7 slices of nitrate free bacon, cooked
1 teaspoon Worcestershire sauce
kosher salt and black pepper
**Cabot makes a great one, if you can't find it, use 1/2 tsp of grated horseradish or an extra tablespoon of horseradish sauce and an extra 1/2 cup of grated cheddar.
Crumble bacon and put into the bowl of a food processor. Pulse to break down some more. Add all the other ingredients and pulse until well blended. If it seems too thick, add another tablespoon or two of milk or cream. Season with Kosher salt and pepper to taste.
All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley