So I asked my friend for the recipe and that’s when I learned that this is a thing. But then she was kind enough to send me her favorite version of the recipe, because there are recipes o’plenty out there. But…funny story. Actually–let’s back up to that time we bought my son a shirt that said something to the effect of, “‘That’s too much bacon!’ Said no one ever.” Well, when she sent me this recipe, I swear she told me to use an 8-ounce jar of bacon pieces. Turns out there are no 8-ounce jars of real bacon pieces, but there are 6-ounce bags of real bacon pieces. And I’ll just tell you right now, it’s a lot of bacon.
Thinking, “Hey, this is kind of a lot of bacon, and it’s not even 8 ounces,” the first time I made this, I opted to live on the edge and just be 2 ounces shy of the recommended amount of bacon. Well. I discovered that while I thought it wasn’t possible, there is such a thing as too much bacon and that whole 8-ounce jar was supposed to be a 3-ounce jar and if you’re ever looking to drastically increase your sodium and processed meat intake, using this whole bag would be a great way to do that. So don’t be like me. Use the 3 ounces of bacon. Anyway. You’re only going to need a few ingredients here–that’s part of the beauty. Some mayonnaise (light is fine), 3 ounces real bacon pieces (not those gross bacon bits that are not actually bacon), green onions, shredded sharp or medium cheddar cheese, and a handful of sliced, toasted almonds.
Place the ingredients into a medium-size serving bowl…
and stir well to combine.
Refrigerate for at least an hour before serving with chips, crackers, veggies, or, if you have very excellent taste, these Ritz Chips. You won’t be sorry.
Try to stop. You won’t be able to.
