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1 packet
thick-cut bacon, chopped
2 slices
minced garlic
2 teaspoons
diced asparagus
1½ cups
sour cream
16 ounces
lemon juice, plus more to taste
1 tablespoon
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Put cold bacon in a pan set over medium-low heat. Cook, stirring occasionally, until fat has rendered out and bacon is crisp. Remove bacon with a slotted spoon to paper towels to drain, and pour off all but 2 tablespoons of the bacon fat from the pan. Place pan back on heat and add garlic and asparagus. Sauté until asparagus is softened, about 5 to 7 minutes. Set aside to cool slightly.
Mix contents of dips packet with sour cream. Add asparagus, lemon juice, and reserved bacon. Stir well to combine. Add more lemon juice if desired. Refrigerate 1 hour before serving.
