Guilt-free Roasted Garlic and Bacon Dip
|Cooking oil spray||1 Tablespoon|
|Fat free sour cream||1 1⁄2 Cup (24 tbs)|
|Fat free mayonnaise||3⁄4 Cup (12 tbs)|
|Chives||2 Tablespoon (Plus More For Garnish)|
|Scallion||1 , minced, green and white parts|
|Bacon pieces||3⁄4 Cup (12 tbs)|
|Low sodium worcestershire sauce||1 Tablespoon|
|Potato chips||1⁄2 Cup (8 tbs) (For Serving)|
Preheat oven to 400 degrees. Cover a small baking sheet with aluminum foil and set aside.
Cut the tops off the garlic heads and spray with cooking spray. Wrap each head in aluminum foil, place on baking sheet and cook for 45 minutes. Once cooled, squeeze garlic from head and smash garlic very well so it will incorporate into dip.
Combine all ingredients, including garlic pulp, and chill overnight. Test seasonings again after chilling and adjust as needed. *** Note – this dip gets better over time, so if you can do this a couple of days beforehand, it will taste even better!!!
Here’s the skinny:
First, instead of pouring olive oil over the garlic before I roasted it, I sprayed it to give it the flavor without all the fat.
I used fat free sour cream and mayonnaise to cut down on the fat as well.
Instead of frying bacon and chopping it up for the dip, I used bacon pieces instead. It has a fraction of the fat, is cheaper and no messy cleanup.
Since I didn’t fry the bacon, I wanted to add some extra bacon flavor to the dip, so I added a little hickory smoked salt to add the smoky flavor without adding any fat.
To cut down on the salt, I used a reduced sodium Worchestershire sauce.
Lastly, I serve this with baked potato chips to cut down on more fat and calories.
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