BLT DIP

SERVES 10

PREP TIME: 10 minutes (not including time to soak cashews)

COOK TIME: 15 minutes

Dig into this party favorite game-friendly snack, made keto and dairy-free! Smooth “cream cheese” is topped with chunky bacon bits, tomatoes, lettuce, and green onions. Keep it low-carb by serving it with sliced cucumber, zucchini, or jicama.

8 strips bacon (about 8 oz/225 g)

BLT DIP:

Warm bacon grease, reserved from cooking bacon (above)

1½ cups (240 g) raw cashews, soaked in water for 12 hours, drained, and rinsed

⅓ cup (70 g) mayonnaise

¼ cup (40 g) collagen peptides or protein powder (optional)

2 tablespoons apple cider vinegar

2 tablespoons lemon juice

2 teaspoons paprika or smoked paprika

2 tablespoons diced yellow onions

1 clove garlic

½ teaspoon finely ground sea salt

¼ teaspoon ground black pepper

TOPPINGS:

1 cup (115 g) sliced iceberg lettuce

1 small tomato, diced

Crumbled bacon (from above)

2 green onions, sliced

1 English cucumber (about 12 in/30.5 cm long), sliced crosswise into coins, for serving

1. Cook the bacon in a large frying pan over medium heat until crispy, about 15 minutes, then remove from the pan. When the bacon has cooled, crumble it.
2. Make the dip: Pour the warm bacon grease into a food processor or high-powered blender. Add the soaked cashews, mayonnaise, collagen (if using), vinegar, lemon juice, paprika, onions, garlic, salt, and pepper. Pulse until smooth, about 2 minutes.
3. Transfer the mixture to a 9-inch (23-cm) pie plate. Top with the lettuce, tomato, bacon, and green onions. Serve with the cucumber coins.

Per serving, made with homemade mayonnaise and collagen, with 2 cucumber coins:

calories: 378 | calories from fat: 248 | total fat: 27.5 g | saturated fat: 7.1 g | cholesterol: 38 mg

sodium: 931 mg | carbs: 12.7 g | dietary fiber: 1.4 g | net carbs: 11.3 g | sugars: 2.8 g | protein: 20 g

FAT : 65%
CARBS : 13%
PROTEIN : 21%