Perk Up Your Chips
Smoky Bacon-Coffee Mayo Dip with Cheddar Ruffles for Scooping
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Welcome to the snack table... Italian aperitivo style, but with a thoroughly American twist. Tonight, you'll emulsify coffee and bacon into a creamy, robust dip destined to upstage any chip bowl.
Ingredients
Yield
4
Instructions
- 01Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel–lined plate to cool, then chop into fine bits. Reserve 1 tablespoon bacon fat in the pan.
- 02Pour the brewed coffee into the still-hot skillet with reserved bacon fat, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until reduced by half.
- 03In a medium bowl, whisk together mayonnaise, lemon juice, black pepper, and garlic powder until smooth.
- 04Stir in the reduced coffee mixture and Parmesan cheese until fully incorporated.
- 05Fold in about two thirds of the chopped bacon and half the chives.
- 06Spoon the dip into a shallow serving bowl. Top with the remaining bacon and chives for garnish. Chill for at least 15 minutes to let flavors develop.
- 07Arrange the cheddar and sour cream ruffles on a platter. Serve alongside the dip for scooping, and prepare to field questions about your secret ingredient.
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