Another holiday appetizer!
Bacon makes everything better, so when I first saw this dip on the blog Pink Parsley, I knew I had to make it. We went to visit my cousins over the holidays, so it was the perfect opportunity to make this dip.
Yes, I loved it, and yes, I did reheat the leftovers for 2 nights (I doubled the recipe so I'd have leftovers...). This dip is very rich and isn't something I would make a habit of eating every weekend, but for a party, football game, or the holidays, this dip is sure to be a hit. Just make sure you make a little extra in case you can't get anywhere near it during your party!
- 7 slices bacon, chopped (preferably thick-cut, applewood smoked bacon) (I used reduced sodium bacon)
- 2 cloves garlic, minced
- 2 (8-oz) packages cream cheese, softened (reduced fat is fine)
- 1/3 cup half-and-half, heavy cream, or Greek yogurt (I used half-and-half)
- 4 oz crumbled blue cheese
- 2 Tbs chopped fresh chives
- salt and pepper to taste
- grapes, for serving
- crackers, for serving
- Preheat the oven to 350 degrees.
- Cook the bacon in a skillet until browned and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Pour off all but about 1 tsp fat, and add the garlic. Saute until fragrant, about 1 minute.
- Beat cream cheese in a large bowl with an electric mixer until smooth.
- Add the bacon (reserve a small amount for garnish), garlic, half-and-half, blue cheese, and chives. Stir to combine and season with salt and pepper to taste.
- Spoon into a lightly greased serving dish, and bake 15 to 20 minutes, or until golden and bubbly. Garnish with reserved bacon and allow to cool slightly before serving. Serve with grapes and crackers.