Thursday, February 17, 2011

Tailgate Bacon Dip

I've found another gem of a Southern cookbook. It's Tammy Algood's The Complete Southern Cookbook, copyright 2010. I've enjoyed reading through it and have found many recipes that I'm planning to prepare and share here with you. I'm also planning to do a complete book review in the near future. Now, I know it's not football season, but dip never goes out of season as far as I'm concerned. This dip is perfect for a picnic, oyster roast, low country boil, or a night of television viewing with the family. Do you really need a reason to make this dip? Come on, people - it's bacon!! And, that's reason enough..

Tailgate Bacon Dip

8 bacon slices
8-oz. sour cream
1 green onion, sliced
1 tbsp. minced fresh parsley
2 tsp. prepared horseradish
1 tsp. Worchestershire sauce
1/4 tsp. black pepper

In a large skillet over medium heat, fry the bacon until crisp, around 8 minutes. Drain on paper towels and crumble when cool enough to handle. Meanwhile, stir together the sour cream, onions, parsley, horseradish, Worchestershire, and pepper until well blended. Add the bacon, cover, and refrigerate for at least 2 hours before serving. Serve with pretzel chips or crackers.

Eight slices of bacon - perfect! I like to slice my bacon into bite-size pieces before I cook it.

Things are about to start smelling good around here!

Wish you were here!

Now, for the dip. Start with one cup of sour cream.

Next, add in the horseradish.

And the Worchestershire sauce

Sprinkle in the pepper.

Stir in the parsley and green onions.

And, finally, the main ingredient - bacon!!! Stir it all together, refrigerate, and try to wait about two hours before eating...

You can wait two hours...or not! I'll never know.


1 comment:

  1. MMMmmmMMM Adding this to my must make list. Thanks for the recipe!


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