Bacon and mushroom dip

Ingredients for 1 servings:

• 50 g smoked bacon (breakfast bacon), very finely diced
• 100 g mushrooms, finely sliced
• 1 tsp clarified butter, or neutral oil (frying oil)
• 2 spring onions, finely sliced
• ½ tbsp powdered sugar
• some garlic, finely chopped
• 4 tbsp, heaped quark, 20%
• 4 tbsp, heaped natural yogurt, e.g. 3.5%
• 1 tsp balsamic vinegar, white or alternatively white wine vinegar, mild
• 1 tbsp honey
• 1 heaped tsp mustard, hot, e.g. Dijon mustard
• 1 pinch(s) black pepper, ground
• 1 pinch of salt
• some chili flakes, mild
• e.g. parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

very tasty dip for grilling or fondue

Dice the bacon, chop the spring onions, mushrooms, and garlic. Brown the bacon cubes in clarified butter (or oil). Add the mushrooms, spring onions, and garlic, sprinkle with powdered sugar, and sauté until translucent. Remove from heat and let cool. Mix the bacon and mushroom mixture with the quark and yogurt. Add the balsamic vinegar, mustard, and honey, and mix with the chopped parsley until smooth. Season to taste with salt, pepper, and chili flakes. Garnish the cream with parsley before serving.