2 butter spoons
1 cup of onion
1 tablespoon garlic
1 1/2 cups bacon, chopped
1 cup serrano chili, chopped
3 cups cream cheese
1 1/2 cups cheddar cheese
1 teaspoon paprika
1 teaspoon garlic powder
1/2 cups chives, chopped
1 jar of Buffalo Pitted Olives, 215 g, drained
enough rosemary, in branches, to decorate
1/2 cups red pepper, diced
to taste like a cookie, to accompany
Heat a frying pan over medium heat, add the butter, onion and garlic and sauté for 3 minutes.
Add the bacon and cook for 5 more minutes or until golden brown. Add the serrano chile and cook for 3 more minutes. Remove and reserve.
In a container, place the cream cheese, cheddar cheese, paprika, garlic powder, chives and the serrano chile mixture that you made previously. Season with salt and pepper.
On a board, pour the dip little by little, forming a crown. Place a sheet of plastic wrap and finish forming the crown with your hands.
Refrigerate the dip bagel for 30 minutes.
Remove the plastic from the thread carefully on the plate or board where you are going to present it so that you don’t have to move it again.
Add Búfalo Pitted Olives, rosemary branches and pieces of pepper over the entire bagel to give it color.
Serve the spicy dip bagel and accompany it with cookies.