This recipe is a variation of the original, courtesy of Chef Rober from the Dan'l Webster Inn.
I made it more like a dip than a spread (less cream cheese). Also omitted is parsley, though chopped parsley would add appeal, sprinkled atop. If you do use more cream cheese (3 packages instead of one) this can be shaped into a ball and covered chopped parsley, then bacon crumbles (instead of adding the bacon to the dip). If you are concerned about fat, try low-fat cream cheese and sour cream instead (I am not one for sacrificing flavor for calories).
3/4 lb bacon, fried up until crispy then crumbled. I scissored anything not crumbling.1/4 cup minced red onion
2 tsp chopped garlic
1-2 Tb chopped chives (in photo below, I used scissors to snip them)
1 package cream cheese, left out for an hour to soften
8 oz sour cream
1 tsp A1 sauce
1 tsp worcestershire sauce
1/2 tsp ground pepper
Mix together with a blender or mixer (or by hand), until really combined. Spoon into serving bowls.
