Tuesday, December 3, 2013
Warm Blue Cheese and Bacon Dip
We threw this dish together as an appetizer for the Alabama versus Auburn football game this past Saturday, and we have used it several times before. It is excellent, much better than any store bought dip! It is also very easy to prepare and can even be prepared in advance and refrigerated or frozen. Be sure and bring to room temperature before baking.
7 slices of bacon, chopped
2 cloves garlic, minced
8 ounces of cream cheese, softened
¼ cup half and half
4 ounces of blue cheese, crumbled
2 tablespoons fresh chopped chives or green onion
Cook bacon in a large skillet over medium-high heat for about seven minutes. Drain excess fat from skillet. Add garlic and cook until bacon is crisp, about three minutes.
Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture, blue cheese, and chives.
Transfer to an ovenproof dish and cover with foil. Bake until heated, about thirty to thirty-five minutes.
This recipe will yield about two cups of dip. This can be served with French bread, pita chips, potato chips, carrots, broccoli, cauliflower, etc.
Adapted from the Stop and Smell the Rosemary cookbook.