Ingredients
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1 slice bacon, finely chopped
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6 tablespoons fresh orange juice
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1/2 cup low-fat sour cream
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1 1/2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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3 green onions, finely chopped. white part only
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1 teaspoon firmly packed brown sugar
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salt & freshly ground black pepper (about 1/8 tsp of each)
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1 large garlic clove, finely minced
Instructions
- In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
- Add orange juice to skillet and scrape up brown bits.
- In a blender, puree bacon/orange juice mixture with the remaining ingredients until smooth. Cover and refrigerate fro at least 3 or 4 hours- overnight is better. Keeps for 1 week.