Before I write anything else, I need to let you know that there is a brand new giveaway on my Giveaway page. And it’s good. It’s so, so good and just in time for the Christmas season.
On a totally different note, I’d totally planned to wait and post the fabulous dip recipe after I actually made it so I could include an incredibly below average photographed tutorial to go along with it. There is nothing I enjoy more than some blurry photography in a poorly lit environment.
But then I realized that you wouldn’t be able to make the dip for any Halloween festivities that you may have planned for Saturday night and that would be a tragedy. I mean, not a real tragedy like when you get your bangs cut too short or get a little overzealous while plucking your eyebrows, but the kind of tragedy where you’d be forced to serve your guests some Hidden Valley ranch dip instead of something exciting and new.
(Not that there’s anything wrong with Hidden Valley ranch dip. I find it delicious with tortilla chips, french fries, vegetables and even air.)
So here’s the dip recipe:
Sweet Ancho Chile Relish Dip
16 oz. cream cheese, softened (I use 1/3 less fat because I’m delusional)
1 jar of Jim Severson Ancho Chile Relish (available at HEB stores, otherwise you might have to order it off the internet)
6-8 slices of bacon, cooked and crumbled
3-4 green onions, chopped
Spread softened cream cheese on a small plate, pour the Sweet Ancho Chile Relish over the top (probably about half the jar). Top it with fried, crumbled bacon pieces and green onions. Serve with crackers.
It is beyond delightful and so easy.
Also, I just want to dispel any rumors that this has turned into a cooking blog since I’ve posted recipes two days in a row.
(Not that any one has started those rumors but I like to be proactive)
It’s still very much a blog about absolutely nothing. I take that responsibility very seriously.
Okay, now go check out the giveaway!
***Don’t leave your comment to enter the giveaway on this post. Leave it in the comments on the giveaway page.