Southwest-inspired, no-mayo chipotle bacon dressing is a great topping to have on hand for fresh iceberg salads, baked potatoes or other oven-baked vegetables. If you can’t find chipotle-smoked bacon at your grocer, try cooking regular bacon strips with a chipotle rub or spice blend.
2 tablespoons Dijon mustard
4 strips Smoked Chipotle Southwest Bacon
1/8 cup red wine vinegar
1/2 cup extra virgin olive oil
salt & pepper
Cook the bacon strips until crisp, drain well, and chop into small pieces.
In a bowl, whisk together mustard and vinegar, add in olive oil and salt and pepper to taste. Combine with bacon bits.
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