North Dakota Bacon Gravy Dip
Not just for biscuits anymore and who needs sausage gravy when theirs bacon gravy dip. Get into it.
you're making mealtime meaningful.
Sausage gravy is so overrated. With bacon gravy, you get a much more subtle flavor with a wonderful creamy finish from the bacon fat. If ever needed more of any excuse to add bacon gravy to your breakfast or dip party, then let me be the first to introduce you to sawmill bacon gravy dip! I discovered this recipe in my search to find unique dips around the US after coming across a dip from a North Dakotan restaurant called Peacock Alley. They were serving this dip alongside their house bacon burger when it started to become so popular as a dip for French fries, potato chips, and even breakfast skillets. They have stopped serving it since, but I think it’s time someone brought it back.
Initially, this dip contained ground beef and ground bacon according to one Food Network article. Believe it or not, there was very little information on this infamous dip. Even looking at today’s recipes for inspiration, the closest thing you can find to bacon gravy is a bacon cheeseburger dip. It sounded good, but wasn’t even close. I set off on my journey to figure out what makes a delicious bacon gravy nevertheless a great bacon gravy dip.
Bacon gravy or sawmill gravy has been a staple under the recipe biscuits and gravy in households for years, especially at the well-known highway breakfast spot Cracker Barrel. It’s in my opinion the more natural way of making gravy using the fat rendered from bacon, thickened up with flour, and brought together with milk.
When making this gravy to a dip there’s really nothing more you have to do to it. It’s like an OG queso sauce. Hot and creamy it coats whatever you dip into it like chocolate on a pretzel. As the dip cools down, fold a dollop or two of sour cream in and it adds a nice tang while keeping the dip from turning into gelatinous.
Believe me, before I tasted this dip I was apprehensive too. After making it I just found myself dipping one, two, three chips before I eventually lost count and the dip was gone. You will blow your guests minds with this original recipe inspired by one tiny restaurant all the way in North Dakota. Hope you LOVE it!
North Dakota Bacon Gravy Dip
Yield(s): Makes 1 1/2 cups
5m prep time
10m cook time
Allergens: Milk
you're making mealtime meaningful.
Ingredients
- 1 (12oz.) evaporated milk
- 1/4 cup chicken broth
- 8 oz. hickory smoked bacon, chopped
- 1/4 cup bacon fat
- 1/4 cup all purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- Kettle cooked potato chips, for serving
- 1/2 cup sour cream *optional*
Preparation
- In a frying pan over medium heat, cook your bacon until crispy. Remove with a slotted spoon to a paper towel - lined plate.
- Reserve 1/4 cup of bacon fat in the same pan and discard any extra. Add flour to the pan and slowly stirring cook over medium high heat until flour smells nutty, 1 - 2 minutes.
- Whisk in one can of evaporated milk, slowly in into the roux mixture. Reduce heat to low and bring mixture up to a slow simmer.
- Chop crispy bacon up into fine bacon bits and add to the dip as it thickens. Add chicken broth as needed to prevent dip from clumping. Season with freshly cracked black pepper and lightly with salt to taste.
- Serve immediately with potato chips or biscuits.