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Baco's Bacon Dip

Saturday, November 28, 2009

If Thanksgiving is about indulgence, than this was the perfect dip. I made this dip and some nacho sauce to serve with chips and veggies for Thanksgiving Lunch.  I reserved a couple tablespoons for a freezer test and left the rest out.  It's a good thing I took some before I served it, because we polished the rest.  24 servings is a lot of indulgence for 5 people, but as long as I avoid the scale in the bathroom, it was worth it.  My favorite dipping utensils were cauliflower and mushrooms.  A mushroom wedge smothered in Baco Dip is a tiny bit of heaven.

Baco's Bacon Dip

Baco's Bacon Dip
1 cup cashews, ground
2 oz pimentos
2 tbs nutritional yeast
1 lemon, juiced
1 tbs miso
1/2 cup vegenaise
3/4 cup water
3/4 cup imitation bacon bits, divided
1/4 tsp liquid smoke
1/4 tsp cayenne pepper
2 tbs vegetable oil

Measure out 1/4 cup of baco-bits. Add the remaining ingredients to a blender and blend several minutes, until smooth. Add about 1-3 tablespoons of water, one tablespoon at a time and blend to achieve the desired consistency. Add the 1/4 cup reserved baco-bits and pulse, just to combine. Scrape into a container and refrigerate, at least for a couple hours. Makes about 3 cups.

24 Servings: 94 cal (8g fat, 3g carbs, 3g protein)

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9 comments

  1. That is truly indulgence. It makes a fabulous and pretty party dip!

     
  2. That looks incredible. I'll likely try to create with the fat free veganaise and hope it tastes half as good.

    Thanks for sharing the recipe!

     
  3. This is the best dip ever! Completely and totally addictive!

     
  4. yum. sounds so good!

     
  5. Susan G Says:
  6. Looks delicious! What brand of bacon bits do you use?

     
  7. I just used plain old Bac-os.

     
  8. Anonymous Says:
  9. I notice you say to use miso in many or your recipes, do you use a particular color of miso?

     
  10. I use yellow miso. Between red and yellow, it is the milder of the two. I believe chickpea miso is also mild, but I've never used it.

     
  11. Can I make this without the miso? I never have it cuz every time I have bought it, it goes to waste. Also, it's not easily available. Thanks!

     

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