Bacon Cheese Dip
- 1 cup sour cream, room temperature
- 8 ounces herbed feta cheese, drained and crumbled + extra for topping
- 1 package (8 ounces) cream cheese, softened
- ¼ cup white onion, minced
- ¼ teaspoon tabasco sauce or to taste
- 8 to 10 bacon slices, cooked and crumbled (divided)
- ¼ cup flat-leaf parsley, chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons tarragon leaves, chopped
- Salt and ground black pepper to taste
- Parmesan cheese, grated (optional)
- Combine together sour cream, feta cheese and cream cheese in a food processor. Pulse until smoother and creamy. Add onion, tabasco sauce and 2/3 of the bacon. Process for another 3 to 5 minutes or until well-blended.
- Add parsley, basil, tarragon, salt and pepper into the mixture. Stir with a spoon or spatula until herbs are fully distributed. Transfer dip in a bowl and top with remaining bacon bits. If desired, top with additional crumbled feta or grated parmesan cheese. Cover with plastic wrap and chill for at least 4 hours or overnight.
- When ready to serve, set bowl of dip on a platter and surround with crackers, fruit or vegetable slices, bread sticks or fried meat pieces.
- Double this recipe and toss with cooked pasta. Spoon into a baking dish and generously top with grated cheddar or Monterey Jack. Bake for 15 to 20 minutes or until cheese melts. Voila! Dip-cum-pasta sauce in one recipe.
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