1 pack of bacon
3/4 c. (180 ml) plain yogurt
1/4 c. (60 ml) mayonnaise
2 tbsp. (30 ml) tomato paste or ketchup
1 green onion, finely chopped
5-6 drops of liquid smoke
1/3 c. (85 ml) cream 15% (or more)
Salt and pepper
Preheat oven to 375°F.
Place bacon slices side by side on baking sheet lined with parchment paper.
Put everything in the oven and cook for 10 minutes. Using a spatula, flip bacon slices and continue cooking for 5 to 10 minutes or until cooked-crisp.
Rinse bacon slices on double layer of terry paper and set aside 2 tbsp. fat in a bowl.
In the same bowl, add the yogurt, mayonnaise and tomato paste and beat until smooth.
Chop the bacon finely and add it to the mixture.
Stir in the green onion, liquid smoke and 15% cream, season with salt and pepper and macerate in the fridge for 1 h
At the time of serving, if the dip is too dense, add 15% cream, 1 tablespoon at a time, beating well between each addition, until a soft texture is obtained.
For a more homogeneous texture, give some mixer kicks or pass the sauce directly to the mixer.
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