Bacon Bean Dip
This recipe was submitted to us by our friend Michael J. Kirrene IV and this is what he has to say about this delicious recipe:
Years ago while dating my wife, I attended one of her family’s famous BBQ parties which consisted of lots of family and friends, food, and drinks which always lead to an all-day affair of good times. My wife’s mother, a transplant from the Michoacán region of Mexico, who developed her excellent cooking skill from the guidance of her beloved mother, presented a bowl of what looked like a bowl of refried beans and chips.
As soon as she walked away everyone started devouring the bowl of mashed beans. Before the bowl emptied, I grabbed a chip and dug in. What an explosion of flavors; rich, salty, meaty, smoky and slightly sweet with a touch of heat on the tongue. It was absolutely delicious. I almost eat the second bowl all by myself. Years later I found out the dip was from El Salvador and of course the secret ingredient was bacon fat and chorizo. So I decided to change the recipe to only include bacon and bacon fat and I’m telling you it’s just as delicious.
The key to this dish is the epazote. It’s best to use fresh, but if you can’t find fresh use dried but use very little since it’s so potent. If you can’t fine either go ahead and use a couple of bay leafs and dried oregano. Also if you have any left-overs you can use this on sandwiches, tacos, burritos, and tostadas. It’s very versatile.
- For the Cupcakes
- 1/2 cup Cicero Beverage Co. Candied Bacon Cream Soda
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. bacon grease
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 eggs
- 1 1/2 tsp. vanilla extract
- 1/2 cup buttermilk
- 2 Skor or Heath toffee bars, chopped
- 3-4 slices cooked Gourmet Bacon, chopped
- One 8 oz. pack of cream cheese
- 1 cup powdered sugar
- Preheat oven to 350¬∞ F. Line a muffin/cupcake pan with cupcake liners and set aside. Combine the flour, salt, baking powder, and baking soda in a large bowl.
- In the large bowl of an electric stand mixer, cream the softened butter with the sugars. Mix for 30-60 seconds on high until combined. Beat in the eggs, one at a time, on low until combined. Add the bacon grease and vanilla extract and mix.
- Alternately add flour mixture, buttermilk, and Candied Bacon Cream Soda to the butter mixture, beating on low after each addition until combined. Fill the cupcake liners 3/4 full. Bake for 16-18 min. or until tops spring back when touched. Remove from oven and allow to cool.
- Mix the cream cheese and add the powdered sugar ¬Ω cup at a time. Beat until well blended and creamy. Make sure the cupcakes have fully cooled before frosting. Sprinkle with the chopped bacon and toffee. Serve and enjoy! Makes 18 cupcakes.
From the World of Sweet, Sweet Bacon