the life and times of J T Frey

Bacon Horseradish Dip

Just like the dip made by a heck-of-a-good company.


  • ½ lb bacon
  • pinch freshly-ground black pepper
  • 16 oz (1 lb) sour creme
  • 1 tbsp prepared horseradish
  • 2 tbsp minced onion (sweet onion like Vidalia)
  • 1 tsp salt
  • 1 tsp liquid hickory smoke
  1. Dice the bacon and sprinkle with black pepper. Heat a saute pan over medium heat. When hot, add bacon. Stir often until the bacon is browned and crisp. Remove the bacon bits and drain on paper towel. (Optional) Retain 1 to 2 tbsp of the rendered bacon fat.
  2. In a bowl stir together the sour creme, horseradish, onion, salt, and liquid smoke. Also add the reserved bacon fat for a stronger bacon flavor.
  3. Once the bacon has cooled to room temperature, chop very finely. Fold bacon "powder" into the sour creme mixture.
  4. Store in the refrigerator for at least 8 hours for flavors to develop throughout the dip. Add more horseradish or liquid smoke if any flavor does not seem strong enough.
  5. Serve with rippled potato chips or vegetables for dipping.

Written by Jeff Frey on Sunday June 30, 2019
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