Pioneer Woman Bloody Mary Dip

Pioneer Woman Bloody Mary dip is a creamy, tangy appetizer dip with cream cheese, tomato paste and crispy bacon that comes together in 20 minutes. This no-cook party appetizer fits brunch, game day, cocktail parties and holiday get-togethers, and it tastes just like the classic cocktail.

Chill the dip for at least 1 hour before you serve it, because that rest lets the lemon, hot sauce and celery salt settle into the cream cheese. Serve it right away and the flavors taste sharp and separate instead of blended.

Seasoning the bacon with Montreal steak seasoning before it hits the skillet gives every bite a peppery, garlicky crunch that plain bacon can't match. A food processor also whips the cream cheese and tomato paste silky smooth, so you never fight lumps with a fork.

Pioneer Woman Bloody Mary Dip

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

minutes

Calories

283

kcal

Whipped cream cheese, mayonnaise and tomato paste make a smooth, tangy base, and folded-in bacon adds a salty crunch. After a good chill, the dip scoops up cleanly onto crackers and crisp vegetables.

Ingredients

• 3 slices bacon
  

• 2 tsp. Montreal steak seasoning
  

• 1 (8-ounce) package cream cheese, cubed and at room temperature
  

• 1/4 c. mayonnaise
  

• 3 tbsp. tomato paste
  

• 2 1/2 tsp. Worcestershire sauce
  

• 1/2 tsp. celery salt
  

• 1/2 lemon, zested and juiced
  

• 1 1/2 tsp. hot sauce
  

• 1 1/2 tbsp. vodka (optional)
  

• 2 pimento-stuffed green cocktail olives, quartered lengthwise and stuffing chopped
  

• Assorted pickled vegetables, crudités, crackers, and chips, for serving
  

Directions

• Cook the bacon: Arrange 3 bacon slices in a medium skillet and sprinkle them with 2 teaspoons Montreal steak seasoning. Cook over medium heat, flipping as needed, until crisp, 5 to 6 minutes.
• Drain and chop: Transfer the bacon to a paper-towel lined plate to drain. Then chop it finely and set it aside.
• Blend the base: Process 1 (8-ounce) package cubed cream cheese, 1/4 cup mayonnaise, 3 tablespoons tomato paste, 2 1/2 teaspoons Worcestershire sauce and 1/2 teaspoon celery salt in a food processor. Scrape down the sides of the bowl as needed so it blends smooth.
• Add the zing: Add the zest and juice of 1/2 lemon, 1 1/2 teaspoons hot sauce and 1 1/2 tablespoons vodka, if using. Pulse just until combined.
• Fold in the bacon: Transfer the dip to a shallow serving bowl. Then gently fold in the chopped bacon.
• Chill the dip: Cover the bowl and refrigerate for at least 1 hour and up to overnight. That time lets the flavors blend and the dip firm up for scooping.
• Top and serve: Top the dip with 2 pimento-stuffed green olives, quartered lengthwise, plus their chopped stuffing. Serve with assorted pickled vegetables, crudités, crackers and chips.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 10.25-inch cast iron skillet, Microplane zester grater, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this dip without the vodka?

Yes, the vodka is optional, and the dip still tastes like a Bloody Mary without it. The lemon juice, hot sauce and Worcestershire sauce carry most of the tang, so leave it out for a kid-friendly or daytime crowd.

How long does Bloody Mary dip last in the fridge?

Keep it covered in the fridge and eat it within about 3 days. The bacon softens a little after the first day, so I like to fold in a handful of fresh crumbled bacon before serving leftovers.

Can I make it spicier?

Add another teaspoon of hot sauce or a pinch of cayenne, then taste before you add more. The heat builds as the dip chills, so start small and let it rest for the full hour.

Can I mix this dip without a food processor?

A hand mixer or a sturdy whisk works if the cream cheese is fully softened first. Beat the base until no lumps remain, then stir in the lemon, hot sauce and vodka by hand.

Why is my dip runny?

Cold cream cheese and too much lemon juice are the usual culprits, since a loose base never firms up in the fridge. Use room temperature cream cheese, measure the juice carefully and give it the full chill time.