Sunday, January 16, 2005

Creamy Bacon Dip

from Emeril

8 slices bacon
6 ounces cream cheese
3/4 cup sour cream
1/4 cup plus 1 tablespoon chopped fresh chives
2 tablespoons freshly grated horseradish root
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
Frank’s Red Hot (hot sauce), to taste

Preheat the oven to 350 degrees F.

Arrange the bacon in a layer on a broiler rack set over the broiler pan. Bake until crisp and brown, 15 to 20 minutes. Remove from the oven and drain on paper towels. When cool enough to handle, crumble or chop into small pieces.

In a bowl, cream together the remaining ingredients. Add the crumbled bacon and mix. Cover and refrigerate until chilled, about 1 hour.

Serve with the sweet potato chips.

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