Bacon & Chutney Spread/Roasted Garlic Red Pepper Sauce

Silver Spoon's Bacon Chutney Spread

2 pounds diced bacon
1 large white onion, diced
1/2 cup chopped pecans (soak overnight in bourbon, if desired)
3 tablespoons butter
12 to 16 ounces prepared chutney
3 pounds softened cream cheese

Heat oven to 350 degrees. Saute bacon, onion and pecans in butter,
but do not drain. When the bacon is cooked, add the chutney and heat,
stirring to mix completely. Combine half of the mixture with cream
cheese and place in a 3-quart casserole. Top with remaining bacon
mixture. Bake 20 minutes. Serve with crackers or sliced French-style
loaves.

Serves 25 to 30.

Note: The casserole can be refrigerated or frozen, but should be
brought to room temperature before baking.

Bacon chutney toast: Drain the bacon mixture and mix it with cream
cheese. Place a little on toast pieces and bake at 350 degrees until
heated through.

Roasted Garlic and Red Pepper Sauce

3/4 cup homemade or Hellmann's mayonnaise
2 tablespoons fresh lemon juice
1 roasted and peeled red bell pepper, pureed (fresh or canned)
1/2 cup roasted garlic cloves, pureed (see note)

Combine ingredients.

Makes about 2 cups thick dipping sauce or sandwich condiment.

To roast red pepper: Fresh bell pepper can be roasted over a flame on
top of the stove or under the broiler (turn often). Keep turning
until the skin is blackened all over. Cool and pull off charred skin.
Scrape out seeds.

To roast garlic: Place peeled cloves on baking sheet. Roast at 375
degrees for 10 to 12 minutes or until soft and lightly browned.
Louisville Courier Journal