CREAMY BACON DIP

Creamy Bacon Dip

2 cups (500 mL) yogurt
1/3 cup (75 mL) mayonnaise
1/4 cup (50 mL) thinly sliced green onion
2 cloves garlic, crushed
1/4 cup (50 mL) crumbled cooked bacon
1/4 tsp (1 mL) paprika
1/8 tsp (0.5 mL) cayenne pepper

Spoon yogurt into a coffee filter-lined sieve set over a bowl. Cover with plastic wrap and refrigerate for 2 hours. Discard liquid which collects in bowl. Combine drained yogurt with remaining ingredients (mayonnaise through cayenne pepper) in a bowl. Cover and refrigerate for at least 4 hours or up to 48 hours. Serve with blue corn tortilla chips or raw vegetables. Makes 1 1/2 cups (375 mL).

Cook's Note: Do not use yogurt with stabilizers or preservatives.
 
Last updated on February 27, 2017