This cream cheese is great on a bagel, but is amazing on zucchini or pumpkin bread. Even better, stuff it into a jalapeno, wrap in bacon and grill!

Yield: 2 cups

½ cup cooked bacon, rough chopped into very small pieces
1/3 cup heavy cream
1 lb cream cheese, room temperature
2 Tbsp rendered bacon fat
pinch cayenne pepper
Salt to taste

Simmer cooked, rough-chopped bacon in heavy cream for 15 minutes, over low heat. Allow to cool. Whip cream cheese and bacon fat together until slightly fluffy and well combined. Add cooled bacon and cream mixture and cayenne pepper. Mix until well combined. Season with salt.

Leave a Reply

Your email address will not be published. Required fields are marked *