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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 1 cup sour cream
- 1 tablespoon plus 1 teaspoon prepared horseradish
- 1 slice from a medium onion, about 1/2 inch thick
- Vegetable oil
- 3 to 4 slices bacon, chopped
- 2 ounces fresh mild goat cheese, softened
- Potato chips or carrot sticks
Method
- Prepare the smoker for barbecuing, bringing the temperature to 200F to 220F.
- Spoon the sour cream and 1 tablespoon of the horseradish into a smokeproof baking dish.
- Rub the onion slice with the oil.
- Place the sour cream and onion in the smoker side-by-side and cook for 30 to 40 minutes.
- The sour cream should be runny but not separated, and the onion well softened but not cooked through.
- While the sour cream and onion cook, fry the bacon in a small skillet.
- Drain the bacon.
- Stir the cheese into the sour cream until well combined.
- Chop the onion and crumble the bacon.
- Mix into the sour cream.
- Add as much of the remaining teaspoon of horseradish as desired.
- The smoked horseradish will mellow in flavor, and any added at the end creates a pleasantly pungent bite.
- Chill for at least 30 minutes for best flavor.
- Serve with potato chips or carrot sticks.
