Monday, March 10, 2014

Zippy Dippy

This dip is for chips...preferably ruffled chips. You will definitely like it, and you will definitely smell like garlic if you eat more than a few chip-scoops-worth. Yields about 25 ounces.

16 oz light sour cream
4 oz neufchâtel (or cream cheese)
1/4c shredded yellow cheddar
5 green onions, thinly sliced
2T hot mustard, such as Mr. Mustard
4 heaping T prepared horseradish
~6 pieces of bacon (see step 1 to quantify), fried and rough-chopped
1 clove minced garlic (sauté it if you want to eat this with other people...alternatively if you wish to drive them away, add more raw garlic)
Salt, granulated garlic, granulated onion, cracked pepper, and old bay seasoning to taste

1. Fry up the bacon. You will need 4 or so pieces for the dip. Forget using tongs to flip it...smart people use chopsticks. You're smart, aren't you? Take the bacon off to cool on a few paper towels and set aside. Eat one piece when edible temperature (this is important; do not skip). Vital that you feed one rasher to each person helping you prepare the dip as well.

2. Combine the sour cream and neufchâtel in a largish bowl. You could use a mixer to knock the lumpy cream cheese into shape--or a fork if you're lazy. Don't ask me how taking longer doing it by hand is lazier...if your mixer was where mine was, you'd do it too.

3. Shred the cheddar and fold into the sour cream...thinly slice the green onions and fold in...mince the garlic and...you get the idea. Add horseradish, add mustard; add dry spices to taste.