I love that I can fix this a day or two ahead of time and just pop it in the oven the whenever I need it. Since, at it’s base, it’s really a cream cheese dip, making it ahead of time works very well. I also like that it’s an appetizer that I haven’t had at everyone else’s house. Some appetizers just seem to make the rounds and get served ALL the time. I honestly don’t remember where I got this recipe. I think it was from a woman’s magazine. It originally was topped with chopped walnuts. For some reason, I never use the walnuts. I guess, for me, with all the rich flavors, it just doesn’t seem to need it!
- 7 Slices - Bacon
- 2 - Garlic Cloves, Minced
- 2 (8 Ounces) - Cream Cheese, Softened
- 1/3 Cup - Half and Half
- 4 Ounces - Good Quality Blue Cheese
- 2 Tablespoons, Plus Extra for Garnish - Fresh Chives, Finely Chopped
- Preheat oven to 350 degrees if you are going to bake it immediately.
- Cook the bacon in a skillet over medium- high heat for about 10 minutes or until crisp. Drain bacon and set aside. When bacon has cooled, crumble it.
- Meanwhile, add garlic to skillet and saute for about 1 minute.
- Beat cream cheese at medium speed with an electric mixture until smooth. Add half-and-half, beating until it's combined. Stir in bacon, garlic, (I just spoon it out of the skillet and yes, a lil bit of that bacon grease comes with it!), blue cheese and chives. Spoon mixture into a 1 quart baking dish.
- Bake for 15 minutes or until golden and bubbly (sometimes I have to put it under the broiler to give it a little color.) Sprinkle with chopped chives. Enjoy!