This lively dip for potato chips and a variety of other crunchy products is easy to make and delicious.
Follow the simple directions and you will be pleased with the result.
6 slices of dry cured hickory smoked bacon (or more water cured bacon)
1/4 cup of prepared horseradish (or more) (do not drain off the juice)
1 cup of sour cream
4 oz. of cream cheese (room temperature)
1/2 tsp. of white pepper
1 tbsp. of tabasco sauce
1/2 cup of mayonnaise
1 tsp. of fresh lemon juice
Fry the bacon in a large skillet. Cook over medium heat until evenly brown.
Remove the bacon and drain the fat from it onto a paper towel.
Crumble the bacon and set it aside.
Put the horseradish, sour cream, mayonnaise, white pepper, tabasco sauce and lemon juice into a large electric mixer bowl.
Mix first on low speed and then on medium speed for two minutes.
Cut the room temperature cream cheese into 16 small pieces and add them one at a time into the mixing bowl while the contents are being mixed, and continue mixing for three minutes after all of the pieces have been added.
Use a spatula to scrape any cream cheese sticking to the bottom of the bowl into the mixture.
Continue to mix on medium to medium high speed for three additional minutes.
Stir in the crumbled bacon with a large spoon.
Transfer the dip to a storage container, cover it and refrigerate it for at least one hour.
Serve cold. Stir before serving.