Four servings

We are getting ready for the Phoenix race. Jeg Jr. always likes to have a little Tex-Mex cuisine at Firebird Int’l Raceway. I am sure we are going to have some kind of quesadillas, guacamole, and salsa. This is a great dip recipe if you are tailgating at the track or if you are home watching the race on your big screen. It is great with chips or veggies.

Ingredients
4 pieces thickly sliced, crisply cooked, finely chopped bacon
1/3 cup finely chopped red onion
1/4cup thinly sliced scallion tops
1 cup sour cream
1/2 teaspoon Worcestershire sauce
16 drops liquid smoke
1 teaspoon ground cumin
1 tablespoon chili powder (I used Pendery’s Chile Blend-Original)
1/2 teaspoon chipotle Tabasco sauce
To taste, salt
To taste, freshly ground black pepper

Procedure
Mix all of the above ingredients together.
Cover and chill.

Enjoy!