Way back when, I found a recipe for Blue Cheese Bacon Dip from Southern Living full of all sorts of goodies: blue cheese, walnuts, bacon, and cream cheese.
It sounded incredible but maybe a little too rich for me, so I made a few updates.
I changed the half-and-half to milk, used a combination of cream cheese & cottage cheese and I added an onion {because yay for more veggies}.
For the blue cheese, I used the entire container which is 5 oz. but you could certainly use a little less if you wanted. The original recipe calls for 4 oz.
You can also buy a block of blue cheese and crumble it yourself, but it will likely be a little more pungent and you might want to start with a little less and add more as needed.
I didn't have any chives, parsley, or green onion to add a little green, so I used rosemary and really liked that! You are free to skip the herbs or garnish but it does add a little extra yummy flavor.
If you like blue cheese, I highly recommend this dip!
Blue Cheese Bacon Dip
Ingredients
Instructions
- Preheat oven to 350°F.
- Cook the bacon over medium heat until done. Transfer to paper towels to absorb extra grease, and set aside.
- Discard the bacon grease but reserve 1 TBSP. Put skillet back on stove over medium heat and saute onion in 1 tablespoon bacon grease until translucent, about 7 minutes.
- Add in garlic & salt and stir for 30 seconds. Remove from heat, and set aside.
- In a medium mixing bowl, stir together room temperature cream cheese and cottage cheese until completely combined. Stir in milk and mix well.
- Stir in cooked onion & garlic and hot sauce into the cheese mixture.
- Gently fold in reserved bacon and blue cheese.
- Transfer to a shallow 2 qt. baking dish or pie plate, and bake for 25 minutes until edges are bubbly.
- Serve with whole wheat crackers and/or fruit slices.
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