Bleu Cheese and Bacon Dip
I’ve said it only a FEW times in this blog how much of a nutty chip and dip gal I am. And here’s a dip that you just MUST make. Bleu Cheese and Bacon Dip makes my mouth water just typing those words.
I think you either love bleu cheese or you don’t. So, for those that love it, I highly recommend making this for lunch today (or tomorrow!) No, I’m not kidding. Treat yourself to a little decadence.
As rich as this simple recipe is, you can cut down on a few of the calories if that’s what’s holding you back from making this immediately… and I mean today… just read the notes at the end of the recipe.
Okay, so you don’t want to make it for lunch today. Then, make it ahead of time for the next time you have your girlfriends over, or throwing a party for the boss. It’s just that good. Enjoy!
Prep time: 20 min., Bake: 15 min. Yield: Makes 12 to 15 servings
What you’ll need:
- 7 bacon slices, chopped
- 2 garlic cloves, minced
- 2 (8-ounce) packages cream cheese, softened
- 1/3 cup half-and-half
- 4 ounces crumbled bleu cheese
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped walnuts, toasted
- Clusters of grapes – any kind
- Flatbread, assorted crackers, or baked pita chips
What to do:
1. Cook the chopped bacon in a skillet over medium-high heat for about 10 minutes or until crisp. Drain the bacon, and set aside. Add the minced garlic to skillet, and sauté for 1 minute.
2. Beat the cream cheese at medium speed with an electric mixer until smooth. Then, add the half-and-half, beating until combined. Stir in bacon, garlic, bleu cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes or into a 1-quart baking dish.
3. Bake the bleu cheese and bacon dip at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and your choice of crackers.
This delicious easy appetizer – rich and creamy – can also be made with less calorific ingredients and still, you will have a rich and creamy dip to serve. For example: Use turkey bacon. You can also substitute for the cream cheese by using the fat-free version OR use Light Laughing Cow cheese. Just unwrap 16 little Laughing Cow cheeses and use it in place of the cream cheese. It’s WAY delicious as my son would say. And, last but not least, use lite sour cream or low-fat greek yogurt instead of the half-in-half.
There you have it! Hope you enjoy this easy appetizer recipe for Bleu Cheese and Bacon Dip! For more unbelievably great ideas for chips and dips, please visit my Chip Dip Recipes page.
A little history about Bleu Cheese (or Blue Cheese)
Blue cheese (or bleu cheese) is a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave.
In the European Union many blue cheeses such as Roquefort, Gorgonzola and Stilton carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France’s Appellation d’Origine Contrôlée and Italy’s Denominazione di Origine Protetta.
The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is due to the types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses. They can be eaten by themselves or can be crumbled or melted over foods. Read more about it at Wikipedia.
*Because I am NOT a photographer by any stretch of the imagination, the photo at the top of this post is courtesy of SouthernLiving.com. Thanks!
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