This recipe came about from my house warming party. I was going for a BLT dip but found the roasted peppers in the cupboard and decided that would be better. Something about a deadline and not having a fully formulated recipe that makes decisions so much quicker. Those timelines never quite work out for me. There I was planning all these great recipes to try out on my friends (never pass up an opportunity to use them as guinea pigs) and somehow the day raced on by without everything getting done and I found myself at the Trader Joe’s an hour before the party picking up heat and serve horderves. It could have been that I had been sick all month, it could have been that the house still had boxes of stuff all over the place that morning, but it could very well be that I was yet again trying to stuff more than would ever fit into my day. Luckily the dip was made the night before. We ended up with LOTS of food though because most my friends bring food to a friend’s even when we don’t have to; it’s just the way we roll.
Bacon & Roasted Red Pepper Dip
1 pound bacon, cooked and crumbled
1 cup yogurt
1 cup mayonnaise
1 Tbsp. horseradish sauce
2 Tbsp. green onion, diced
2 Tbsp. grated parmesan cheese
¼ tsp. powdered garlic
1/3 cup roasted red bell pepper, diced
Mix together all ingredients in a bowl. Chill over night or for at least several hours before serving.