horseradish

From as far back as I can remember, Christmas Eve was all about snacking–we would have a table loaded down with various cold meats and cheeses, special dark and light rye and pumpernickel breads, my mother’s Christmas punch, lots of chips and crackers with accompanying dips and spreads, and of course, platters of cookies. While we had a bit of time when we were all gathered for the evening meal of Christmas Soup, it was the prolonged evening of grazing that we really looked forward to as children. to be honest, as adults as well!

One of my favorite dips was one that was bought, already prepared, Heluva Good’s brand of Bacon Horseradish Sour Cream Dip. I would zero in on where that dip was placed, and once we were given the go ahead, I did my best to ensure a healthy (??) helping made it to my plate. Others could have their fill of onion dip, liptauer cheese, etc.–it was bacon and horseradish for me every time!

So imagine my dismay, when shopping for our own quiet Christmas eve meal this year, when I could find no such item in any of the upper MI grocery stores we frequent. I went from store to store, finding plenty of sour cream, and plenty of variations on the French Onion dip theme, but nothing else. To say I was distraught is understatement. However, necessity being the mother of invention, I grabbed the onion dip and decided I would dress it up myself and see if I could come close to my Christmas Eve favorite.

Well, needless to say, I have found some good degree of success with this, or would not be sharing it with you now!! Very fast, super easy, this would make a wonderful addition to your own snacking regimen, or a tremendous gift for a friend who would enjoy this combination of flavors.

Easy Bacon Horseradish Dip

1 12-oz. container French onion dip

6 oz. thin-sliced bacon, cut in half

3 T. prepared horseradish

Cook bacon over very low heat, letting it crisp slowly. Drain the bacon, and while it drains, lightly whisk together the onion dip and horseradish. Once the bacon has drained and cooled a bit, chop into fairly small bits, and give it all a final crumble with your hands, making sure no large bits remain. Gently stir into the dip, pour into an appropriate container, cover and refrigerate. Yes. Good.

Only have a few minutes in between things to do today, but I thought I would pop this in–makes a nice quick hot appetizer for unexpected company, and a nice gift for friends who might like this kind of dish. As a gift, pack the spread into a jar or place it in an appropriate baking dish, wrap as needed, and include the recipe and instructions for heating. If not being baked right away, it must be refrigerated.

I came across this several years ago, and my family loved it from the first bite. Even my grandfather, who always liked best the plainest of plain food, thought this was worth eating! I can’t remember where I found it, but it was certainly a good find!

Hot Crab Dip

1 8-oz. block of cream cheese, softened to room temperature

1/4 cup finely chopped onion

2 T. milk or cream

2 T. prepared horseradish

1 T. Worcestershire sauce (or more if you like it)

1 small can crab meat, drained and flaked (or 6 oz. imitation crab, broken into small pieces)

Cream the cheese, blend in the onions, cream and seasonings till well blended. Stir in the crab, and place in a shallow 1 qt. baking dish or gratin dish. Bake at 350 till hot and and you see it beginning to brown on top. Garnish as you wish, and serve with savory crackers and/or veggies. (My favorite is sesame crackers–terrific with the crab and horseradish.)

Enjoy!

Bacon and Horseradish Dip

Easy Bacon Horseradish Dip

Hot Crab Dip: Foodie Gift #13

Hot Crab Dip