1 shallot, chopped
4 jalapeños, cored and quartered
3 strips thick cut bacon, cooked and crumbled
8 oz cream cheese, at room temperature*
16 oz sour cream*
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
freshly ground black pepper
Place the peppers and shallot in a food processor. Pulse until finely chopped. Add the sour cream, cream cheese, Worcestershire, lemon juice, salt and pepper. Pulse until well blended. Add the bacon. Pulse twice. Refrigerate at least 1 hour prior to serving.
*High quality reduced fat sour cream and/or cream cheese is okay.
I had an insane craving for dip lately. No idea why. I didn’t want anything too heavy so I came up with this fresh, light tasting dip. The peppers were especially tasty: juicy, spicy and a bit fruity so I didn’t need to add a bunch of other ingredients to make an awesome dip. I added the bacon for a bit of smoky flavor. Since it is March (or was nearly, when I made this) I dipped some really tasty, skinny (I am sure not local) asparagus in it. So good. It was also a delight with tortilla chips but slightly less virtuous. The perfect dip to help usher in this warm weather I’ve been enjoying.