Well, how did this happen? Make it Naked is three years old! I can’t believe I’ve been writing about food every week for three straight years. It seems like just yesterday I wrote this very first post. This blog has come a long way since then and for that, I thank you.
I think most normal people would make some sort of cake to celebrate. Maybe with sprinkles and probably three candles. But we know I’m far from normal and I don’t really do cake anymore so, I made a different kind of party food. The ultimate party food…bacon. Nothing says “I love you guys, thanks for reading!” like bacon wrapped potatoes, right?
My head went straight to pigs in a blanket with these things. I don’t know why because they’re nothing like a pig in a blanket. In fact, the pig IS the blanket. And trust me, it’s better this way. And the dip? Well that’s just some added party flare. Yogurt, horseradish and dill come together for a cool dip with a kick. Think of these as my gift to you. I got each of you a potato present. And I wrapped it in bacon. Now, that’s special. I hope you feel the love.
But really, thank you. Thanks for risking your job and clicking on a URL containing “naked” when you’re bored at work. Thanks for commenting, even if it’s that you hated my recipe but it inspired you to make your own. I’m cool with that. Thanks for emailing me to tell me your son was finally able to enjoy his first cookie because of my gluten free recipe. I love that. Keep doing it. And I’ll keep doing this.
Bacon-Wrapped Potatoes with Horseradish Dill Dip (adapted from Real Simple)
1.5 lbs of new or fingerling potatoes, halved or cut in thirds (10-15 potatoes- see note 1 below)
10-15 slices of bacon, cut in half (my 8oz package of bacon had 10 slices)
For the Dip:
1 cup plain greek yogurt (I used 0% but any will work)
2 tablespoons fresh dill, chopped
1 teaspoon caraway seeds (I really liked these but you could leave them out if you don’t already have them)
Juice of 1/2 a lemon
1/2 tablespoon extra virgin olive oil
1/2-1 tablespoon horseradish (start with 1/2 and add more depending on your desired heat level)
1/3 teaspoon kosher salt
Freshly ground black pepper, to taste
Posted on October 14, 2013