Ingredients:
- 3 slices bacon
- 2 tsp. Montreal steak seasoning
- 1 pkg. cream cheese, cubed and at room temperature
- 1/4 cup mayonnaise
- 3 Tbsp. tomato paste
- 2 1/2 tsp. Worcestershire sauce
- 1/2 tsp. celery salt
- 1/2 lemon, zested and juiced
- 1 1/2 tsp. hot sauce
- 1 1/2 Tbsp. vodka (optional)
- 3 pimento-stuffed green cocktail olives, quartered lengthwise and stuffing chopped
- For serving assorted pickled vegetables, crudités, crackers and chips
Directions:
- In a medium skillet, arrange bacon slices and sprinkle each with steak seasoning. Cook over medium heat, flipping as needed, until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain; then finely chop and set aside.
- In the bowl of a food processor, process cream cheese, mayonnaise, tomato paste, Worcestershire sauce and celery salt until well combined. Scrape down the sides of the bowl as necessary. Add the lemon zest and juice, hot sauce and vodka, if using, and pulse until just combined.
- Transfer the dip to a shallow serving bowl and gently fold in the bacon. Cover and refrigerate at least 1 hour and up to overnight.
- Top with the olives and pimento stuffing and serve with your favorite pickled vegetables, crackers or chips.
