Warm Blue Cheese, Bacon and Garlic Dip

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.

What do you think?