• 5 slices honey-cured bacon, OR maple-smoked bacon
  • 2 cups cottage cheese
  • 3 tablespoons fresh chives, chopped
  • 1 teaspoon Worcestershire sauce
  • salt, to taste
  • black pepper, to taste
  • 1/4 cup almonds, toasted and finely chopped
  • Whole wheat toast triangles

In a large skillet, fry the bacon over moderate heat until crisp, drain on paper towels, and crumble.

In a blender or food processor, combine the cottage cheese, chives, Worcestershire, and salt and pepper, blend until just smooth, and scrape into a bowl. Add the bacon and almonds, stir until well blended, cover, and chill about 30 minutes before serving on toast triangles.

Serving Size: 2 Tablespoons

Makes 20 servings

Courtesy of James Villas, author of The Bacon Cookbook

I like this smooth spread with a mellow honey-cured or maple-smoked bacon that seems so compatible with creamy cottage cheese and toasted almonds. I’ve also made it with more assertive grated extra-sharp Vermont or Canadian cheddar and toasted almonds, in which case a fine double smoked bacon (like German speck or domestic hickory) is more in order.

Calories: 40 calories

Protein: 4 grams

Fat: 2 grams

Sodium: 150 milligrams

Cholesterol: 5 milligrams