Bacon-Horseradish Dip
I remember this dip made by Kraft Foods from when I was younger I always liked it. I collected these recipe to see if I could recreate the flavors. I saved the Kraft Bacon-Horseradish Dip recipe on the left even though I would not use it again because I had notes that could be useful. This dip is best if brought out from the refrigerator about 15 minutes before serving.
Kraft Bacon-Horseradish Dip
One reviewer said, "I was looking for a recipe for the Kraft Bacon and Horseradish dip we used to buy when I was a child."
FMM: We tried this recipe and found it a bit runny. We fried our own bacon and added 2/3 pound bacon. I was able to find on the Internet that 3 oz. of bacon bits is equivalent to about 2/3 pound of bacon. Next time we can try replacing some of the sour cream with cream cheese. I think I would not add the hot pepper next time - it tends to dilute the taste of the horseradish. We also put the mixture in the blender - I think it would be better if just mixed with a hand mixer so there would be little chunks of bacon in it. See instructions for King Arthur Flour recipe on the right.
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 Tbsp. KRAFT Prepared Horseradish
1/2 tsp. hot pepper sauce (Brian used chili oil)
1/8 tsp. garlic powder
Mix ingredients until blended.
Refrigerate several hours or until chilled.
Bacon Horseradish Dip
1/2 cup cooked and crumbled bacon (about 1/3 pound bacon)
1 Tbsp. horseradish
1 cup dairy sour cream
1/4 cup mayonnaise
1 slice medium onion
1 Tbsp. parsley
Put all ingredients in a blender and blend until smooth. Chill for 1 hour. Serve with potato chips for dipping.
Yield: 1 1/2 cups
Bacon Horseradish Spread
from http://www.kingarthurflour.com/
FMM: I made 1/2 recipe and ended up with over 1 cup, way too much for me. I will make 1/4 recipe next time. I did use a little more bacon and I think that was a mistake. Even though the flavor was good, there were too many pieces, even though I chopped it up fine. My horseradish was not fresh and it could have used more. I used 2 tablespoons. The dip was lacking some sort of depth that may have been rectified with a beef bouillon cube (see French Onion Dip recipe). The dip was not soupy like the recipe to the left. I did squeeze out the juice from the horseradish, maybe I shouldn’t have (it would add more horseradish flavor), and the cream cheese made a much thicker dip. It actually was maybe a little too thick. I would cut the amount back. But overall, it was a good recipe.
8-ounce package cream cheese
1 cup sour cream
2 to 3 tablespoons chopped fresh chives
1/2 teaspoon salt
pinch of ground black pepper
1 tablespoon Worcestershire sauce
2 to 4 tablespoons horseradish, to taste; depending on how much kick you want
1/4 pound bacon, cooked and chopped
Beat the cream cheese until smooth.
Stir in the sour cream, then the remaining ingredients.
Spoon into a bowl, and garnish with a bit of chopped cooked bacon, if desired.
Serve as a dip or spread for pumpernickel bread and/or crudités.
Yield: about 2 cups.
Bacon Horseradish Dip
6 ounces cream cheese
1/4 cup sour cream
2 Tbsp. horseradish
1/2 tsp. salt
1 tsp. paprika
Pinch cayenne
2 Tbsp. parsley
3/4 tsp. onion, minced
2 strips bacon, cooked crisp and crumbled
Mix all ingredients together. Chill to meld flavors.
