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
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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