Cook bacon until crisp.
Crumble and save back just a little for garnish.
In medium bowl, mix soup mix, sour cream, crumbled bacon, horseradish and mustard; mix all together thoroughly. Cover; chill 2 hours.
Serve with chips or crackers.
Makes 2 cups.
Combine soup mix, sour cream, bacon, horseradish and mustard. Mix well.
Cover.
Chill at least 2 hours.
Serve with chips or crackers.
Cook bacon until crisp.
Remove with slotted spoon and drain on paper towels.
In small-size slow-cooker stoneware, combine cream cheese, sour cream, mayo, horseradish, green onion, garlic, cheddar, pepper and bacon bits.
Stir well. Cover, cook 1 hour on high setting, stir, cover and cook on high 30 minutes.
Serve or hold on low setting.
Use as a dip or try it over baked potatoes.
o make the dip, fold the apple and horseradish into the cream
then mix cream cheese, bacon bits, horseradish, and sour cream in mixing
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
Allow cream cheese to reach room temperature and thoroughly blend with bacon-horseradish dip. Spread mixture heavily onto slice of shaved ham and roll each one into a log. Cut each log into 3 pieces and insert a toothpick into each one. Arrange Ham Roll-Ups in a spoke pattern, place on a large serving platter.
Mix all ingredients together except 2 strips of bacon. Sprinkle last 2 strips of crumbled bacon on top.
Refrigerate.
Spread one side of each tortilla with about 2 tablespoons of the horseradish dip, covering whole tortilla.
Top with 1 or 2 slices of beef.
Spread with another 2 tablespoons of dip.
Top with lettuce leaves.
Roll tortilla jelly roll style.
Place seam side down on platter.
Cover and chill until serving time.
Before serving, cut each roll-up crosswise into thirds.
In a small bowl, combine mayonnaise, bacon horseradish,green onion, lemon zest, and lemon juice. Cover and chill.
Note: Sauce can be made up to 2 days in advance.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Combine all ingredients in a small bowl; blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Lable as Bacon-Flavored Dip Mix.
Store in a cool, dry place and use within 6 months.
Bacon Flavored Dip:
Combine 1 cup of sour cream and 1 package of mix.
Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATIONS:
Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.
Combine all ingredients in a small bowl; blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Bacon-Flavored Dip Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 3 tablespoons) of mix.
Combine first 7 ingredients; mix well.
Cover and chill.
Stir half of bacon into dip.
Sprinkle remaining on top.
Garnish with olive slices.
Makes 2 1/2 cups.
Serve with chips.
You will need to cook this soup in a five-gallon container since the recipe makes such a large quantity.
Cook onion and garlic in 1 tablespoon bacon fat from bacon, or use oil; cook over medium heat until tender, about 3-4 minutes.
Place onion mixture in bowl; add bacon.
Stir in cream cheese, sour cream, horseradish, mustard, pepper, and salt; mix well until blended.
Refrigerate at least 2 hours to allow flavors to blend.
Serve chilled or at room temperature (dip spreads easily at room temp., but be careful not to allow spoilage).
In a large skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble finely.
In a bowl, blend the cream cheese and half-and-half till smooth, add the bacon and remaining ingredients except crackers, and mix till well blended. Cover the dip and let stand about 1 hour before serving with crackers.
and butter. Add horseradish and mix well. Chop bacon and saute in
Saute bacon in small skillet until brown