Crispy Pierogie Bites with Bacon and Chive Dip

Est. Cost: $4.98 | $0.50 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Pierogies pan-fried until blistered and served on picks with a cool sour cream dip. A party tray built from a freezer staple and a few strips of bacon.

Ingredients

Directions

Step 1: Stir together the sour cream, two tablespoons of the chives, the lemon juice, garlic powder, and pepper, then chill the dip.

Step 2: Cook the chopped bacon in a large skillet over medium heat until crisp, then lift it out and leave the fat behind.

Step 3: Boil the pierogies for 2 minutes in salted water and drain them well.

Step 4: Fry the pierogies in the bacon fat in batches, about 3 minutes per side, until blistered and golden.

Step 5: Move each finished batch to a paper-towel-lined plate.

Step 6: Pile the pierogies on a platter and scatter the crisp bacon over them.

Step 7: Finish with the remaining chives and serve warm with the cold dip alongside.

Chef's Tip: Boil the pierogies for two minutes before they hit the skillet, which softens the dough so the pan-fry crisps the outside without leaving a raw seam. Fry them in the bacon fat rather than oil for the flavor. Work in batches and give each one room, because a crowded pan steams them soft and you lose the crust entirely.

Save by using Clipping the digital offer on the pierogies and using two strips of bacon from the sale-priced package and Serve with A cold beer or a crisp cider.