There are two types of people: those who put healthy ingredients into almost every recipe and those who figure that healthy foods should stay in the vegetable kingdom.
I figure I’ll be prepared when I have kids someday because I have already perfected the art of “sneaking” healthy foods into everything from muffins to, well, bacon Gorgonzola dip. This recipe (secretly) features sauerkraut. Fermented foods like sauerkraut aid digestion and overall health. I figure as long as I’m trying to eat nutritional powerhouses I may as well prepare them in tasty ways.
Bacon Gorgonzola Dip
Adapted from Great Lakes Kraut
6 slices bacon 4 cloves garlic, minced 2 blocks (16 oz) cream cheese, softened (low-fat or nonfat okay) 1/3 cup Gorgonzola cheese, crumbled 1 small tomato, diced 2 Tbsp milk (low-fat or nonfat okay) 1/3 cup chives, finely chopped 1/3 cup sauerkraut, drained (reserving 2 Tbsp of juice)1. Preheat oven to 350°F. Cut bacon strips in half and cook over medium high heat until crisp. Remove from pan and crumble. Discard bacon drippings, leaving only enough to sauté garlic. Add garlic and cook until soft.
2. In medium bowl, mix cream cheese until soft and creamy. Add sautéed garlic, cheese, diced tomato, milk, chives, and bacon. (Reserve some chives and bacon for sprinkling on top.) Mix until well blended. Add the sauerkraut and reserved juice.
3. Spread evenly in an 8″ x 8″ ovenproof dish. Sprinkle the remaining chives and bacon on top. Cover with aluminum foil and bake 30 minutes.
Serve warm with crusty bread, bagel chips, or raw vegetables.
