Bacon Horseradish Dip

Kimberly S


When I was a girl, Kraft sold chip dips in tins in the refrigerator section. My favorite came in a copper-colored tin: Bacon Horseradish. This is my attempt at recreating that delicious concoction.

Please note that measurements are only approximate, as the actual measurement for each is "enough." I taught my daughter what "enough" looks like, and now she makes it tastier than I do!

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10 Min


No-Cook or Other


16 oz
sour cream
2 Tbsp
(heaping) creamed horseradish
1 - 2 oz
bacon crumbles
4 tsp
dry minced onion
1/4 - 1/2 tsp
lawry's seasoned salt
1/4 tsp
jess hall's seasoned pepper (salt-free)
1-2 tsp
minced garlic (if using powder, use 1/4 - 1/2 of that)

Directions Step-By-Step

Press most of the liquid out of the horseradish. Mix together all ingredients, adjusting amounts to suit your taste. Refrigerate dip for several hours (or overnight) to allow flavors to marry. Serve with ridged potato chips.

About this Recipe

Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: American
Hashtag: #Horseradish