Appetizers > Halloween > Acorn Bowl Bacon Dip >
1 large leek
6 slices bacon
1 sweet onion, peeled & minced
1 pkg. (8 oz.) cream cheese, softened
1 C sour cream
Salt to taste
1 acorn squash (about 2 LBS)
Fresh chives, chopped (for garnish)
Chips, crackers or vegetables for serving
Cut off and discard root ends of leek; also remove dark green top. Cut leek in half lengthwise; rinse well under cold water to remove any grit. Thinly slice leek; set aside. In a skillet, cook bacon over medium-high heat for about six to eight minutes, or until crisp. Drain bacon on paper towels, reserving one tablespoon of bacon fat in skillet. When sufficiently cooled, crumble bacon. Sauté minced sweet onion and sliced leek in skillet with bacon fat for about fifteen minutes, or until tender and golden in color, stirring occasionally. In a bowl, combine onion-leek mixture, crumbled bacon, cream cheese, sour cream and salt. Cover and chill in the refrigerator for about one hour. Cut top from acorn squash; remove and discard seeds. Heat a skillet over medium-high heat. Place the acorn squash, cut-side down, in the skillet; cook for three to five minutes or until cut-side of squash is golden brown in color. Fold chilled dip into the squash; top with fresh chopped chives. Serve with chips, crackers or raw vegetables.
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