Bacon and cheese. Who doesn’t love that combo? This bacon and smoked Gouda dip with chives comes together in no time and is the perfect for an appetizer or snack! But there’s a secret superfood ingredient you might want to add. So keep reading!
This recipe is totally opposite of Monday’s vegan post, but hey, we are lovers all food (gluten free), including Bacon and cheese. So my fellow bacon lovers, wipe that drool. But first, write down this recipe. Okay, really though, I need to explain a few things before you do.
You see, this recipe is tasty and all, but it has purpose, just like all my recipes. The (optional) superfood secret in this recipe is not popular in our current American diet, but boy it should be! It’s the most potent superfood out there and EXTREMELY good for endurance athletes or those fighting adrenal fatigue. Which is why I brought some with me to New Zealand for the kiwi. He has Ironman New Zealand in 10 days; therefore we are making sure his nutrients and adrenals are IN CHECK!
Thanks to Epic Bar for supplying the goods!
Okay don’t run off yet, hear me out.
So what makes liver so AMAZING (nutrition wise)? Well, it contains more nutrients, gram for gram, than any other food source out there.
List below -> Source
- An excellent source of high-quality protein.
- Nature’s most concentrated source of vitamin A
- All the B vitamins in abundance, particularly vitamin B12
- One of our best sources of folic acid
- A highly usable form of iron
- Trace elements such as copper, zinc and chromium; liver is our best source of copper
- An unidentified anti-fatigue factor
- CoQ10, a nutrient that is especially important for cardio-vascular function
- A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
Have i convinced you yet? Well, even if you don’t add dried beef liver to this recipe, you can still eat in and enjoy as is. The nitrate free bacon is from whole foods and the smoked gouda is actually raw cheese from our local farmers market. We love our local dairy farmer and the benefits of raw cheese. Raw milk/cheese is definitely easier to digest for those who are lactose intolerant. But I highly recommend getting to know your local dairy farmer and visiting their farm to see how clean it is, etc. Most of the time the farms are IMMACULATE and super safe for raw dairy.
Now that you have cheese on the brain, here’s the recipe!
- ¼ cup avocado or cold pressed olive oil
- 3oz smoked gouda
- ⅔ cup crumbled feta or parmesan
- 2 tbsp shredded carrot (optional) I used a carrot relish
- ½ tsp chili pepper
- dash of paprika
- ¼ tsp garlic (minced)
- dash of sea salt and black pepper
- 1 tsp honey mustard
- 1-2 tbsp chopped chives
- 1 tbsp spicy beef jerky, or dried liver bars (chopped) --> OPTIONAL. we love EPIC bars for this.
- 1 oz (about 45 grams) nitrate free bacon
- First chop all your ingredients. Set aside. Soften your cheese or make sure it is at room temp for easy blending. Cook your bacon (or use bacon bits) and save a little of the bacon grease. Once cooked, chop both bacon and cheese into smaller pieces.
- Place cheese and chopped meats in a food processor and then slowly add in your oil while mixing. Once blended, add in your chive, seasonings, mustard, and vegetables (if using). Blend again.
- If you want your dip more smooth, add in a tbsp or so of cheese. If you like it more chunky (like above), omit extra cheese.
- Garnish with extra chive.
Alright ya’ll, time to get back in the kitchen, the Kiwi Kitchen that is.
Have you ever tried raw cheese? what about liver?
Come on fess up! it’s good for you!