Meemaw Eats

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Try My SUPER Super Bowl Bacon Bleu Cheese Dip

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Don’t shoot the messenger…but I think the Super Bowl is highly overrated. The only redeeming grace for me is hearing about the amazing array of food that fans share during the game. So if you’re looking for a dip that is sure to score extra points at your Super Bowl party try my Bacon Bleu Cheese Dip. It will be a hit no matter which team wins!

When I created this dip for one of our Hawkeye tailgates several years ago, I remember telling someone that I used raw onions in the dip.  Thank heaven I took pictures of the prep work because I obviously COOKED the onions for this dish!  (Another “Senior Meemaw Moment” to be sure.)

Be sure to cook and serve this dip in a 10-12 in. cast iron skillet if you have one.  It works great to be able to reheat it right in the skillet as needed. (And the skillet looks super cool too.)  And who wants an extra serving dish to wash? Not me!

Serve this warm and bubbly dip with chunks of hot and crusty French bread. That bread is the perfect vehicle to get the dip from the skillet to your mouth.

Bacon Bleu Cheese Dip | Meemaw Eats
 
I apologize for the quality of these pictures. It just goes to show you…an old dog CAN learn new tricks. Thanks to my daughter in law Sarah for “nudging” me to learn to take better photos of my dishes…and I have since taken her advice! (These pictures were taken “before I saw the light”.)
 
Meemaw’s Tip:
When you want crispy bacon for a dish, make sure you cook the bacon separately. If you cook the bacon with the onion for this recipe the bacon will never get crispy. And this is one time to SAVE THAT BACON GREASE! It will add tons of flavor to this dip.
Bacon Bleu Cheese Dip | Meemaw Eats
Make sure your ingredients are at room temperature. That will ensure the dip will be smooth and creamy when completed. Mix the cream cheese and the half and half in a bowl. Stir in the onion and garlic mixture after it cools.  Stir in bacon (with some of the grease) and the crumbled bleu cheese. Then add the chopped fresh herbs. Stir well to combine and return to the cast iron skillet (or serving dish.)  You can refrigerate at this point if desired.
 
Bacon Bleu Cheese Dip | Meemaw Eats

 

Add your fresh herbs at the end. Simply stir them into the dip. (The extra color and flavor is SO worth it!) You can experiment with many different herbs…and you can save a few to sprinkle on the top of the dip right before serving. And save some bacon too!

When ready to serve, heat your oven (or grill) to 350 degrees.  Bake the dip for approx 30 minutes or until bubbly and heated through.  Tear warm, crusty french bread into chunks and arrange around the skillet.  Guests should simply dip the bread into the skillet and scoop up some of the dip.  Rustic…and DELICIOUS.

And remember if you make the dip in a skillet you can simply return the skillet to the grill or the oven if you need to reheat it.  

ENJOY…And I hope YOUR team wins on Super Bowl Sunday!

Bacon Bleu Cheese Dip
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Ingredients
  1. 14 (or more) strips of thick cut bacon, diced (Add more if you'd like)
  2. 8-10 oz bleu cheese
  3. 2 8 oz. pkgs cream cheese softened
  4. 1/2 of a medium onion, finely diced
  5. 1/2 cup Half and Half
  6. 4 (or more) cloves of garlic, finely minced (I like LOTS)
  7. Fresh herbs like Flat Leaf Italian Parsley, Chives, if desired
Instructions
  1. Dice the bacon and saute in a skillet until crispy.
  2. Remove bacon from the skillet and add the raw onion and garlic to the bacon grease and saute until the onions are beginning to caramelize.
  3. You can remove some of the bacon grease...but you may want to add it later if your dip seems too thick...Or you can add more Half and Half to thin it if you'd prefer.
  4. Bake at 350 degrees for about 30 minutes...or until heated through and bubbling.
Notes
  1. 1. When dicing raw bacon, stick the slices in the freezer for about 30 minutes. The bacon will be much easier to dice when it's partially frozen.
  2. 2. When cooking bacon and onions, cook the bacon FIRST until crispy....THEN add the diced onion. If you put them in the pan together the bacon will NEVER get crispy.
  3. 3. When cooking onions and garlic, always cook the onions first. Then add the raw garlic...that will help to keep the garlic from burning. And if you burn your garlic...you'd better start over. Nothing can mask the flavor of burned garlic!
Meemaw Eats https://www.meemaweats.com/

Comments

  1. Cara says

    Love that this dip does not include mayo! I love a good dip, but hate the ingredients in Mayo. This will be on the table on Sunday!!! I can’t wait. Thank you!!!

    Reply

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