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8 slices hickory-smoked bacon, diced
2 cloves garlic, minced
8 ounces cream cheese, softened
¼ cup heavy cream
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped almonds
Crackers, sliced baguette, or trimmed fresh vegetables, for serving
- Preheat the oven to 350°F.
- In a nonstick skillet, cook the bacon over medium-high heat for about 8 minutes or until nearly crisp. Drain the bacon and wipe the skillet dry.
- Return the bacon to the pan, add the garlic, and cook over medium heat for about 3 minutes longer or until the bacon is crisp. Take care the garlic does not burn. Drain on paper towels.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the cream and beat well to mix. Fold in the bacon, garlic, blue cheese, and chives.
- Transfer to a 2-cup baking dish, top evenly with the almonds, and bake for about 30 minutes or until heated through.
- Serve with crackers, baguette slices, or vegetables.
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