Anne McAlpine: August 16, 2022

I was asked to share some recipes for burger and hot dog toppings and for a good dip. 

Dijon bacon burger topping requires that you precook the bacon and crumble it. When I find bacon on sale, I bake it in the oven and crumble it, storing it in the freezer for easy access. I freeze it in packages of 6 slices each as I find that is usually what a recipe calls for. It is also handy to have on hand for scrambled eggs or omelet dishes. The Dijon bacon topping also makes a great dip for pretzels. 

Sundried tomato butter and the lime maple butter both make enough for 6 cobs of corn. They are equally delicious on grilled or boiled corn. 

I got this chili dip from my friend Jillian who went camping with her friend, Jess Lomax, a few weeks ago. Jess made it and Jillian said it was delicious, so she asked for the recipe to share with our readers. 

The cheesy goat cheese spread is easy to make and is also delicious when spread on a ham or roast beef sandwich. The sundried tomato recipe is also easy to make and can be turned into a spread for burgers, hot dogs, and sandwiches by swapping the butter for 4-6 Tbsp. of sour cream; I’ve tried it on a burger this way and it was really good.

The barbecue sauce is one that I used to make when my kids were at home and we all liked it. It has several different ingredients that all blend together well. I simply used finely chopped raw onion in place of the minced onion flakes. The recipe as shown makes 4 cups of sauce and can be frozen.