5 Mozzarella Sticks
5 Bacon Slices
3 tbs Bacon Fat
1/3 cup Mayo
1/8 cup Coconut Milk
1 tsp Parsley
1 tsp Chives
1/2 tsp Dill
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/8 tsp Salt
Freeze your mozzarella sticks for 8 hours and come back when your done.
Once your cheese is frozen solid, slice each stick in half so you now have 10 sticks. Do the same with your bacon.
Wrap each cheese stick with two slices of bacon, one slice going lengthwise so the ends of cheese are covered, and the other slice wrapping around to secure the first slice. You can use a toothpick to keep it all together, but it's not necessary.
Over medium high heat, melt bacon fat in a large skillet, I used cast iron. Once fat is really hot, but not smoking hot, place your bacon wrapped cheese into the pan. If you're not using toothpicks, make sure the end of the bacon is on the bottom. This will keep the bacon from unraveling.
Fry each piece, turning every 2 minutes until the bacon is brown and crisp on all sides. Remove from skillet and place onto a paper towel or napkin to absorb excess grease.
Now make your ranch dip. In a small bowl, mix together remaining ingredients. Serve sticks with dip.