Deviled Egg Dip

Adapted from

8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp curry powder
1/2 tsp dry mustard
1/4 tsp Cayenne pepper
3 slices DLM Uncured Bacon, finely chopped
1 Tbsp butter
1 small onion, finely chopped
4 hard-boiled eggs
1 Tbsp parsley, minced
Salt and freshly milled black pepper

Vigorously beat cream cheese until creamy. Mix in mayonnaise, sour cream, curry, mustard, and Cayenne. Blend well. Sauté bacon over medium heat until browned and crisp. Drain on absorbent paper. Crumble when dry and set aside. Pour off excess fat. Melt butter and stir in onions. Cook over low heat until transparent, but not brown. Remove with slotted spoon and set aside. When onion and bacon have cooled, add to cream cheese mixture. Shell and chop eggs. Stir into cream cheese mix with parsley. Mix well and season with salt and pepper. Refrigerate until serving.

Makes 4 servings

Allergy Warning: Contains milk and eggs