**Sapphire**
09-04-2007, 05:35 PM
A tasty way to kick off any party or tailgating event
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)
TO PREPARE:
Cook bacon in a large skillet over medium-high heat until almost crisp, about 7 minutes. Drain excess fat from skillet. Add garlic and 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 crisps or French bread.
NOTE: May be prepared 1 day in advance. Refrigerate or freeze. Bring to room temperature before baking.
YIELDS: 2 cups
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)
TO PREPARE:
Cook bacon in a large skillet over medium-high heat until almost crisp, about 7 minutes. Drain excess fat from skillet. Add garlic and 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 crisps or French bread.
NOTE: May be prepared 1 day in advance. Refrigerate or freeze. Bring to room temperature before baking.
YIELDS: 2 cups