This recipe is an oldie but a goodie – adapted from the fabulous and beautiful Jr. League of Houston cookbook, Stop and Smell the Rosemary. I have a bunch of smoked almonds, so suddenly I was reminded of this dip. It’s great if you love strong flavors, particularly with a glass of red wine. Oh and if you want to pull out all the stops, serve it in a hollowed out bread bowl. Enjoy!
7 slices bacon, chopped
2 cloves garlic, minced
8 oz. cream cheese, softened
¼ cup half and half
4 oz. blue cheese, crumbled (1 cup)
2 T. chopped chives
3 T. chopped smoked almonds (1 oz)
Cook bacon over medium high heat until almost crisp, about 7 minutes. Drain excess fat, and add garlic. Cook until bacon is crisp, about 3 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 a 2-cup ovenproof serving dish and cover with foil.
Bake until thoroughly heated, about 30 minutes. Sprinkle with chopped almonds. Serve with sliced apples, toasted pita chips or French bread.