Recipe Index

Ingredients

• 8 rashers streaky bacon or 7 oz bacon lardons, finely diced
• 1¾ oz tin anchovies packed in oil
• 2 garlic cloves, crushed
• 2 spring onions, finely sliced, whites and greens separated
• 1 free-range egg yolk
• 1 teaspoon English or Dijon mustard
• 1 lemon, juice only
• 14 oz cream cheese
• 2¼ oz mayonnaise
• 1¾ oz Parmesan, finely grated
• ½ oz fresh parsley, plus extra to serve
• 10½ oz cooked, shredded chicken
• 3½ oz grated mozzarella
• salt and freshly ground black pepper
• toasted bread, to serve

Method

1. Heat the oven to 400°F, put the bacon in a large cold skillet, and fry it over low heat, gradually raising the heat, until the fat renders and the bits are crisp; lift the bacon out and leave the fat in the pan.
2. Add the anchovies with their oil, the garlic, and the spring onion whites to the bacon fat and fry for a couple of minutes until fragrant, then set the mixture aside.
3. Whisk the egg yolk, mustard, and lemon juice in a large bowl, add the cream cheese and mayonnaise and mix until combined, then mix in the Parmesan, parsley, the spring onion greens, the anchovy mixture, and 1½ teaspoons of freshly cracked black pepper, and season with salt to taste.
4. Fold the chicken and most of the bacon through the mixture until everything is well coated.
5. Spread half the mixture back into the skillet, scatter half the mozzarella over it, and repeat the layers with the rest.
6. Bake for 7 minutes, then grill until the cheese has melted and the dip is golden and bubbling; garnish with extra parsley, black pepper, and the reserved bacon bits, and serve with toasted bread.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data