Bacon, Onion & Leek Dip

This is another great dip from my friend  Ross Sveback that I made for Thanksgiving.   It was easy and could be made the night before.  The smokey bacon flavor and caramelized leeks were a perfect combination for a Fall flavored dip; it would be great any time of year. This dip was a hit with family and friends.  Ross' tip to serve it in a squash added to the presentation, but it is not required.

1/2 lb. thick-cut bacon, diced
1 leek, sliced thin and chopped
1 large, yellow onion - diced
1 - 8 oz. brick cream cheese
2 cups sour cream
1 tsp. salt
1/2 tsp.  regular black pepper
Medium Squash for serving - if desired

In a medium sauce pan over medium heat, add the diced bacon and fry until crisp.  Remove bacon and place on a paper towel to drain.  Pour out drippings leaving roughly 2 tbsp. in pan.  Place back onto stove and add onion and leeks, saute until caramelized - roughly 15 minutes.  They will turn a caramel color.  Be sure to stir regularly.  Remove from heat and add brick of cream cheese, stirring mixture together - making sure to loosen up and incorporate all the brown bits from the bottom of the pan.  Add sour cream, bacon, salt and black pepper - stirring mixture and adjusting the seasons to your desired liking.  Place into refrigerator and chill for at least six hours.

Slice off top of squash using a knife and remove seeds with a spoon to hollow out middle.  In a fry pan over medium heat, add 1 tbsp. olive oil and 1 tbsp. butter.  Once fat is hot, place squash cut-side down into fry pan and cook for 3 minutes until it is browned.  Remove from pan and place right-side up - fill with dip and cover until ready to serve.

Caesar Salad Dip

Caeser salad is a favorite amongst many people I know.  When my friend, Ross Sveback, came up with this recipe I knew I had to try it, but I wondered why not just use a bottle of Caeser dressing.  After making it I know why--it is thicker than dressing and great flavors.  It is perfect dip for Romaine lettuce leaves or hearts, cherry or grape tomatoes, and crusty bread.  I found a Tomato Basil bread at my local bread store.  I toasted it in the oven with a little olive oil.  You could also use a baguette; simply slice it into thin slices, brush it with olive oil and toast in the oven. 

1 cup mayonnaise

1 cup sour cream

1 cup grated, fresh Parmesan

1 tbsp. anchovy paste

1 tsp. lemon juice

2 garlic cloves, minced

1/2 tsp. pepper

Mix ingredients together and let chill for at least three hours for flavors to meld.  Serve with Romaine, tomatoes and bread.

Bacon Grease Chocolate Chip Pecan Cookies

This recipe comes from my friend Ross Sveback. Ross is a lifestyle expert who also teaches cooking classes. I have a link to his website on my blog too.  www.kon-tent.com


I wasn't quite sure what to expect when I first tried these cookies, but bacon seems to be trendy in food lately. You can find chocolate covered anything these days including the popular chocolate covered bacon. Also, I have not found anything Ross has made that I didn't like.


1/2 cup rendered bacon grease
1/2 cup butter-flavor shortening (butter if you like)
1 1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla bean paste or vanilla extract
1 tsp. maple flavoring. (I didn't have flavoring so I used maple syrup.)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 cup chocolate chips (Ross uses guittard dark chocolate)
1/2 cup chopped pecans
fine sea salt for sprinkling on top - if desired

In the bowl of an electric mixer cream bacon grease, butter and brown sugar together scraping bowl if necessary to combine.  Add egg, vanilla bean paste or extract, baking powder, baking soda and salt - mix on medium low to combine.  Add flour and stir to incorporate - scraping bottom of bowl to ensure all the flour is mixed together.  Add chocolate chips and nuts, then stir again.  Let dough rest for a half hour.



Preheat oven to 350 degrees.

Using a 1/4 cup ice cream scoop, place dough onto silpat lined baking sheets. (If you do not have silpat, you can use parchment paper or spray pan.  I recommend a silpat, they make clean up easy). This recipe should yield two dozen cookies.  Bake for 16 minutes, turning pans or rotating them bottom to top if necessary depending on your oven halfway through the baking time.  Remove from oven and allow to cool on a rack.

Thank You Ross for another great recipe!!!

Monster Breakfast Bar by Ross Sveback

Ross is a dear friend.  He is a life-style expert who creates incredible recipes.  Recently, he gave me a sample of his new breakfast bars.  They were a great way to start my day; I enjoyed them as a quick afternoon snack too.  I found when I needed just a little sweet treat a small piece of the breakfast bar satisfied the craving. I am not supposed to eat peanut butter so I am going to make them with almond butter.

Check out his recipe on his website:  monster-breakfast-bar

**WARNING** Ross' website is filled with food that you will want to eat right off the screen.  All of the recipes I tried I love and make repeatedly.