From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 7 slices bacon, chopped
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/4 cup half and half
  • 4 ounces blue cheese, crumbled (1 cup)
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons chopped smoked almonds (1 ounce)


         Cook bacon in a large skillet over medium-high heat until almost crisp, about 7 minutes.  Drain excess fat from skillet.  Add garlic and cook until bacon is crisp, about 3 minutes.
         Preheat oven to 350 degrees.  Beat cream cheese until smooth.  Add half and half and mix until combined.  Stir in bacon mixture, blue cheese, and chives.  Transfer to a 2-cup ovenproof serving dish and cover with foil.  Bake until thoroughly heated, about 30 minutes.  Sprinkle with chopped almonds.  Serve with sliced apples, toasted pita crisps or French bread.

    May be prepared 1 day in advance.  Refrigerate or freeze.  Bring to room temperature before baking.

    2 cups


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