Better than store bought bacon horseradish dip

1 servings

Ingredients

Quantity Ingredient
1 cup Sour cream
1 tablespoon Plus 1 tsp. prepared horseradish
1 slice From a medium onion, about 1/3 inch thick
Oil, preferably canola or corn
3 eaches To 4 slices bacon, chopped
2 eaches Ounces fresh mild goat cheese, at room temperature

Directions

Potato chips or carrot sticks Makes about 1-½ cups Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 F.

Spoon the sour cream and 1 Tbsp. of the horseradish into a smokeproof baking dish. Rub the onion slice with the oil. Place the sour cream and onion in the smoker side by side and cook for 30 to 40 minutes.

The sour cream should be runny but not separated, and the onion well softened but not cooked through. While the sour cream and onion cook, fry the bacon in a small skillet. Drain the bacon. Stir the cheese into the sour cream until well combined. Chop the onion and crumble the bacon. Mix into the sour cream. Add as much of the remaining teaspoon of horseradish as desired. The smoked horseradish will mellow in flavor, and any added at the end create a pleasantly pungent bite. From: Smoke & Spice by Cheryl Alters Jamison and Bill Jamison ISBN 1-55832-061-X Shared By: Pat Stockett Submitted By PAT STOCKETT On 10-17-94

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