Cheddar-Bacon Chive Dip

I confess to having struggled with my recipe for this month's Cooking Light Virtual Super Club. The theme was St. Patrick’s Day and I was to bring an appetizer. Long-time followers will know that we celebrate St. Patrick's Day every year and that our menu is not one that any self-respecting Irish person would ever serve to company but here in North America we have come to expect corned beef and cabbage.

I settled on this dip for two reasons - I could make it with some lovely Irish cheddar and the dip is served with potato chips and there isn't much more that connects with Ireland than potatoes . . . although not in a happy way for the Irish.

After all these years of wielding a wooden spoon would you believe that this is the very first time that I have made a dip for chips? Don't get me wrong -I've eaten LOTS but never have I tried to create my own version of my favourite chip dips. This one has the classic flavours of bacon, cheddar, and the subtle taste of chives. Unlike those dips you buy at the store it is low-fat and comes in at only 124 calories a serving.

Sadly if you hope to stick to that level you'd have to limit yourself to 10 potato chips and I have no idea how anyone can do THAT!

The end result is delicious . . . making me wonder if I'll ever buy one of those cartons of pre-made dip again.

Cheddar-Bacon Chive Dip

5 tablespoons fat-free sour cream
1 tablespoon canola mayonnaise
3/4 ounce finely shredded cheddar cheese
2 tablespoons finely chopped chives
2 slices cooked and crumbled center-cut bacon
Dash of black pepper
2 ounces reduced-fat kettle-cooked potato chips

Combine sour cream, mayonnaise, cheese, chives, bacon, and black pepper. Serve with potato chips.

Comments

[Kayte]

Yum, and so nicely presented.

[Sandi]

I was expecting a hot melty cheese dip... But this looks yummy too.
Pass me a brewsky!

[JDeQ]

A hot melty dip would have been tasty as well. I bet I could have nuked this a titch. . . . HMMMMM