Uppáhaldsídýfan mín

My (current) favorite dip

I made this dip for Easter this year, as a sort of “starter” for Easter dinner. The dip was served while we were playing “Carcassonne” with the family and simply placed on the table.

Child 4, skeptical, initially only took one cracker, but then very carefully tried a little bit of the dip - and then enthusiastically loaded the cracker full. Our visit was also very enthusiastic - and the dip was immediately promoted to our current favorite dip.

Ideal if you want to offer a little something!

By the way, the grated cheese I used here was a 4-cheese blend of mozzarella, Gouda, Maribo cheese and a Tindur cheese that was aged for at least 12 months. You can't really tell which types they are, so it certainly works with other cheese mixtures too.

Ingredients

200 g cream cheese
180 g sour cream

150 g grated cheese

1/2 red onion

6 slices of bacon

chives

1 pinch of salt

1 Tbsp sugar

1 pinch of paprika powder

1 pinch of pepper

Preparation

Fry the bacon in a pan without any additional fat until crispy on both sides, then let it cool down well.

In a bowl, mix the cream cheese with the sour cream and the salt, sugar, paprika powder and pepper.

Add the grated cheese and stir in.

Peel half the red onion and cut it into small pieces, and also cut the cold bacon as small as possible.

Wash and chop the chives.

Set aside a bit of the chives, chopped bacon and onion pieces for garnish and mix the rest with the remaining ingredients in the bowl.

Pour the dip into a decorative bowl, sprinkle with the remaining bacon, onions and chives and serve with crackers or similar.

The dip can also be prepared the same day and then served fresh from the fridge.

Verði ykkur að góðu - I wish you bon appetite!

[Translated from here.]