Dippy

This post is specifically for the group of you who have facebooked me, emailed me, and downright begged me for the bacon blue cheese dip I mentioned a few posts back.  Or as I like to call it, "Kristin's Dip."  I made it for book club once, and my friend Kristin loved it so much, that from then on, I thought of it as Kristin's Dip. In fact, that's how it's labelled on my recipe card.  At the time, I served it with wheat thins, but now that my little family can't have gluten, I serve it with gluten free chips, pear slices, and even veggies on occasion.  You can smear it on baked potatoes too.  I hear that's yummy.  And for those of you who don't love blue cheese... neither does my man (somehow we've managed to get past that these many years) but he likes this dip.  The flavor is fairly mild, and you can always add less of the blue cheese. 

Kristin's Dip (aka Bacon blue cheese dip)
1 jar real bacon pieces (reserve just a little for sprinkling on top)
2 minced garlic cloves
2 8oz pkgs cream cheese at room temperature
1/3 c half and half
4 oz blue cheese crumbles
1/2 chopped sweet onion
(Optional, and I seldom add this for my family's sake, but it's really yummy if you are okay with nuts: 1/2 c chopped, toasted walnuts- reserve a few for the top.)
* Cream all together,  and spoon into a buttered 9x9 pan.  Bake at 350 for 25 minutes or until the top is slightly golden and bubbling.  Sprinkle with the remaining bacon and walnut pieces.  Serve with chips, crackers, grapes and pears.  




I've been working like a crazy woman to get gluten free rolls baked, gluten free pumpkin and pecan pies made, this dip, and gluten free stuffing put together, today.  I had no idea how much gluten went into a Thanksgiving meal!  I think I'm going to have to sit down and soak my feet tonight... maybe even add a shiny coat of classic red polish.  I hope everyone stays safe out there.  Have a Happy Thanksgiving you guys and I'll be back with lots of photos in a few days!