Who’s ready for the weekend? Raise your hands. Looks like everybody agrees…the weekend just can’t get here fast enough. Seems like everybody lives such crazy, hectic lives that the weekend, for some folks, is the only time we get to just relax and recharge. For some people that means doing errands, for others it’s watching a little football, and for some maybe it’s just getting cozy with a good book. Whatever your weekend plans are, this tasty bacon and blue cheese dip will fit in just perfectly.

It’s a great combination of blue cheese (my favorite!) with cream cheese, onions, bacon, and a bit of Tabasco. Just a note, though, it can be a bit salty depending on the brand of blue cheese you use, so if you’re sensitive to that you might want to consider a lower sodium bacon. I’ll take it either way :-)

In the bowl of a food processor, place the sour cream, blue cheese, cream cheese, onions, and Tabasco.

Process the mixture until smooth, scraping down the sides once or twice.

Scrape the mixture into a small bowl and stir in half the crumbled bacon.

Cover and chill for at least 2 hours. When ready to serve, sprinkle with the remaining bacon and a little additional green onion.

Serve with crackers, chips, or veggies.

Enjoy!

Bacon and Blue Cheese Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Great dip for any social occasion! A lively combination of cheeses with green onions and bacon.

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Ingredients

• 1/2 cup sour cream
• 4 oz. crumbled blue cheese
• 3 oz. cream cheese, room temperature
• 2 green onions, roughly chopped
• 6-8 dashes Tabasco
• 4 slices cooked, crumbled bacon

Instructions

1. In the bowl of a food processor, place the sour cream, blue cheese, cream cheese, onions, and Tabasco. Process the mixture until smooth, scraping down the sides once or twice. Scrape the mixture into a small bowl and stir in half the crumbled bacon.
2. Cover and chill for at least 2 hours. When ready to serve, sprinkle with the remaining bacon and a little additional green onion.
3. Serve with crackers, chips, or veggies.

Notes

Adapted recipe from "Secrets of Southern Cooks."

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