Last weekend at our Spring Open House one question we heard over and over was, “could you please, please, please share the recipe for this dip?” And our answer is a hearty “Of course!”
This recipe was given to us more than fifteen years ago by Mary Jo Wash, a dedicated Clay Coyote fan. Her dip has been a fave at many celebrations at the Coyote and we’re delighted to share it with you.
Warm Bacon Blue Cheese Dip
7 bacon slices, diced
2 garlic cloves, minced
8 oz cream cheese, room temperature
1/4 cup half & half
4 oz blue cheese (preferably Maytag), crumbled
2 tbsp fresh chives, chopped
Cook bacon until almost crisp (about 7 minutes). Drain fat. Add garlic and cook until bacon is totally crisp. In a separate bowl, beat cream cheese until smooth. Add half & half and beat until combined. Add bacon mixture, blue cheese, and chives to cream cheese mixture. Transfer to a oven proof backing dish. Cover with foil. Bake at 350°F for 30 minutes.
Serve with assorted crackers, bread, carrots, celery, or other veggies.
Can be made a day ahead and refrigerated. Bring to room temperature before baking.
Submitted by Mary Jo Walsh