Warm Blue Cheese Dip

This may not be the healthiest item on your hors d'oeuvres table, but, I can tell you that it is delicious! There are so many unbelievably good favors going on in here. If you are out on a cold morning getting that Christmas tree, make this before you leave. While everyone is waiting for lunch to be ready, they can munch on this. I loved it with celery, especially. If you serve it with crackers, use Table Water crackers. With all the flavors you don't want a cracker to compete. And, if you happen to have some dip left over, save it and top a baked potato or add to some mashed potatoes! This would also be a nice item on a bruschetta bar with crusty French baguette slices. Next I am testing this with turkey bacon, Neufchatel cheese, and low-fat half and half. If there is a way to shave some calories out of this, I at least have to try! Believe me, you can eat this with a spoon if you like blue cheese!

Warm Blue Cheese Dip
8 slices hickory smoked bacon, diced
2 cloves garlic, minced
8-oz cream cheese, softened
1/4 cup heavy cream
4 oz. crumbled blue cheese (1 cup)
2 Tbsp chopped fresh chives
2 Tbsp chopped almonds
Chopped fresh parsley Crackers, French bread and/or fresh vegetables

Preheat oven to 350 degrees. In nonstick skillet, cook bacon over medium high heat for about 8 minutes or until nearly crisp. Drain bacon; wipe skillet dry. Return bacon to skillet; add garlic and cook over medium heat until bacon is crisp, about 3 minutes, making sure garlic doesn't burn. Drain on paper towels. With mixer on medium speed, beat cream cheese until smooth. Add cream; beat well. Fold in bacon, garlic, blue cheese and chives. Transfer to 2-cup baking dish. Sprinkle top evenly with the almonds. Bake until heated through and browned on top, 25-30 minutes. Sprinkle with parsley. Serve with crackers, bread and /or vegetables. Makes 8-10 servings.