06 December 2010

This is a dish I made for a Thanksgiving appetizer and for our St. Nicholas Day Open House this year. It's from The All-New Ultimate Southern Living Cookbook.

Blue Cheese and Bacon Dip

8 bacon slices
2 cloves garlic, minced or grated
2 (8 oz.) packages cream cheese, softened
¼ cup milk
4 oz. blue cheese, crumbled
¼ cup fresh chives, chopped

Preheat oven to 350°.

Cook bacon until crisp. Drain, reserving 1 tbsp drippings in skillet. Chop bacon and set aside. Add garlic to skillet and saute for about a minute.

Beat cream cheese until smooth. Add milk, garlic, bleu cheese, chives, and bacon. Spoon mixture into a lightly greased 1 quart dish.

Bake for 15 minutes or until bubbly. Serve with crackers.

Makes 4 cups.

If you like blue cheese and bacon, you can't go wrong with this dish. Everybody seemed to like it. The picture above is a double recipe; that's a 2 quart dish. (I forgot to take the picture before everybody dug into it. Whoops!)

The original recipe called for walnuts, but I don't really like them so I left them out. It also called for putting only half of the bacon in the dip and topping it with the rest. But it seemed easier to just put all of it in.

On Thanksgiving I served it with Toasteds crackers and at our open house I served it with Club crackers. I just use whatever is on sale that week!

I think it's quite festive looking with the red bacon and green chives!

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