In a past life I regularly indulged in a bacon blue cheese dip I discovered at a New-Orleans themed bakery called Bayou Bakery in Arlington, Virginia. I learned this neighborhood eatery had earned its chops in the national culinary scene led at the helm by an amazing and inspired executive chef, David Guas.
But back to the dip. It was borderline illegal.
I haven’t been back there in years, and looking at their menu online it looks like they are no longer serving it. Even more reason for me to try to recreate something similar.
One feature that made this bacon dip stand out from the rest had a lot to do with the unabashedly high level of sodium in it – you couldn’t eat too much of it at once. But I love that salt overload. It was right up my alley.
The base of the dip had to have been sour cream – probably some cream cheese too. And it was served ice cold, with kettle cooked Zapp’s Voodoo Potato Chips.
Mixed with hearty, thickly sliced scallions stalks, the chunkiness of the blue cheese complemented the overwhelming bacon flavor. I mean, it was overpowering.
This dip is going to make you question the extent of your love for bacon. I think this is a frontier we should all allow ourselves to explore.
Although I can’t go back for this beloved dip, I need to get my butt over there for their Muff-A-Lotta sandwich, which won a spot in Food & Wine’s nationwide search for the “20 Best Sandwiches,” and their pimento cheese dip, because I have a strong suspicion they do that r-e-a-l right.
There’s so many bacon dips out there, but this one shot to the top of my list and is likely there to stay – what’s your favorite go-to or passed down recipe for bacon dip?
I N G R E D I E N T S
Serves approximately 4 as an appetizer. This is heavy stuff!
- 10 slices center cut bacon, small diced
- 6 cloves garlic, minced
- 1 block cream cheese
- 2 / 3 cup crème fraiche
- 4 stalks scallions, sliced thickly, dark green stems excluded
- 1 teaspoon salt
- 1 teaspoon pepper
Hankerings’ Salt & Vinegar Potato Chips are a great accompaniment to this dip.
D I R E C T I O N S
- Cook the bacon on medium heat until the fat is rendered, browning the bacon until it is crispy. Remove 2 to 3 tablespoons of the bacon fat and some of the bacon for garnish.
- In the same skillet, add the garlic, sautéing for 2 to 3 minutes. Be sure to scrape up the brown bits off the bottom of the pan throughout this entire process.
- Add the cream cheese, crème fraiche, salt and pepper to the skillet. Stir until uniform throughout. The bacon fat will need to be stirred in slowly. It will appear separated from the cream cheese, but eventually it will incorporate into the mixture. Remove from the heat, place dip into a separate bowl, and allow to chill in the fridge for 1 to 2 hours.
- Once chilled through, stir in the chopped scallions. Briefly heat the bacon fat, if hardened, in the microwave until it is pourable, and pour over the dip. Garnish with bacon as well, if desired.
- Serve cold with kettle-cooked potato chips.