Mansson breakfast

Chicken-fried bacon with creamy ranch dipping sauce

8 ounces cream cheese, softened

16 ounces sour cream

8 ounces mayonnaise

1 tablespoon minced garlic

1/4 cup minced red onion

2 tablespoons chopped parsley

2 tablespoons plus 1 teaspoon chopped chives

2 tablespoons chopped dill

2 tablespoons chopped tarragon

Zest of 1 lemon, finely grated or chopped

1 1/2 teaspoons red wine vinegar

1 teaspoon salt

1/2 teaspoon ground chipotle pepper

Fresh ground black pepper to taste

In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth. Whisk in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Season to taste with additional salt, vinegar and black pepper. Cover and chill until needed. The dip tastes best if the flavors are allowed to develop 2 to 3 hours before serving, and will keep for up to 3 days, refrigerated.More