Bacon and Apple Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 70 g pork belly, smoked, mixed (breakfast bacon) cut into fine cubes
- 25 g onion (s), finely diced
- 0.5 g ½ arlic, finely chopped (corresponds to approx. 2 - 3 thin slices)
- 100 g apple with skin, without core, diced
- 0.8 g Baharat spice mixture (corresponds to about ¼ teaspoon)
- 300 g cream cheese
- 70 g plain yohurt e.. 3.5%
- 3 stems parsley, smooth, finely chopped
- 1 pinch (s) black pepper, freshly ground
- some lemon zest
Print Recipe
Pin Recipe Instructions
- Fry the diced pork belly over medium heat. Add the finely diced onions with the garlic and sweat with them. Add the apple cubes, season with Baharat and toss as often that the apple pieces have got some heat but are still firm.
- Remove the bacon and apple mixture from the stove and let it cool down. Mix the cream cheese with the yoghurt and the finely chopped leaf parsley. Add the bacon and apple mixture and work everything into a homogeneous mixture. Season to taste with a little grated lemon zest and a pinch of pepper.
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