Maple Bacon Dip Recipes
VERMONT MAPLE BACON DIP
This is everything you love about Vermont - cheese, apples and of course, maple syrup - all blended into one delicious dip. Creamy and Cheddar-cheesy, McCormick® Original Country Gravy Mix adds a crave-worthy flavor that can't be beat. Grab a plate of French toast sticks, mini waffles or crackers and dig in!
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, milk, bacon, Gravy Mix and 1 cup of the cheese in large bowl until well blended.
- Spread in 9-inch glass pie plate sprayed with no stick cooking spray. Top with apple and remaining 1/2 cup cheese.
- Bake 25 minutes or until heated through and cheese is melted. Drizzle with syrup.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 5.8 g, Cholesterol 34.8 mg, Fat 17 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 6.9 g, Sodium 385 mg, Sugar 2.3 g
SMOKED MAPLE SYRUP BACON
This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.
Provided by rpihulak
Categories Meat and Poultry Recipes Pork
Time P5DT9h50m
Yield 1
Number Of Ingredients 8
Steps:
- Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
- Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
- On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
- Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.
Nutrition Facts : Calories 34140.1 calories, Carbohydrate 321.5 g, Cholesterol 4572 mg, Fat 3366.4 g, Fiber 0 g, Protein 593.4 g, SaturatedFat 1227.5 g, Sodium 316217.9 mg, Sugar 307.2 g
MAPLE BACON DIP
Provided by Ree Drummond : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, fry the bacon until slightly crisp, 10 to 12 minutes. Drain on a paper towel and set aside.
- Place the yogurt, maple syrup, brown sugar, vanilla and maple flavoring in a medium bowl. Mix together until smooth and fully combined.
- Chop the bacon into pieces. Fold two-thirds of the bacon into the yogurt mix and transfer to a serving dish. Garnish with the remaining bacon.
- Cut the apples into slices and toss in the lemon juice. Serve with the dip.
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