Blue Cheese Bacon Dip
Where I live, we love football! Can you say Super Bowl champs last year even after the lights went out during the game! So since we love football, families are always having parties on game days. This is an appetizer that I tend to bring a lot to friend's parties. Everyone loves it- cheese and bacon- how can you go wrong? I usually serve the cut veggies in cups for easy transport and because it looks nice when all set up. I do love pita chips with this too- not as healthy as the veggies, but so tasty! I hope you try this out for yourself- super easy and super yummy. Enjoy!
Ingredients
-
7
bacon slices, chopped
-
2
garlic cloves, minced
-
2
(8-ounce) packages cream cheese, softened
-
1/3 cup
half-and-half
-
4 ounces
crumbled blue cheese
-
2 tablespoons
chopped fresh chives
-
3 tablespoons
chopped walnuts, toasted
-
Grape clusters
-
Flatbread or assorted crackers, carrots, celery, any other veggies for dipping, pita chips
Preparation
- Cook chopped bacon over medium-high heat 10 minutes
or until crisp. Drain bacon, and set aside. Add minced garlic to
skillet, and sauté 1 minute.
- Beat cream cheese at medium speed with an electric mixer until
smooth. Add half-and-half, beating until combined. Stir in bacon,
garlic, blue cheese, and chives. Spoon mixture into a 1 quart baking dish.
- Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle
with chopped walnuts, and serve with assorted veggies and flatbread
or assorted crackers.
Pumpkin Soup Topped with Bacon and Blue Cheese
Delish! This is one soup that we love when the temps go down- 90 degrees here today though....it is October by the way! This soup is easy to throw together, everyone loves it, and I sub in a butternut squash cooked, peeled, cubed, and processed in the food processor until smooth. It depends what I have on hand. The bacon and blue cheese really give it some added flavor. Enjoy!
Ingredients
- 2 15-oz. cans of pumpkin
- 1 qt. chicken stock
- 1 C. half-and-half or milk- soup will be a litter thinner and less creamy
- 1 shallot, minced
- 1/4 C. molasses
- 2 Tbs. butter
- 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 6 slices bacon
- 1 C. crumbled blue cheese
Directions
Stir together the pumpkin, chicken stock, half-and-half,
shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper
in a large stockpot over low heat; simmer 10 minutes. Meanwhile, place
bacon in a large skillet over medium-high heat, and cook until crispy.
Remove to paper towels to drain, then cool and crumble. Ladle soup into
bowls. Top with bacon and blue cheese.
