The idea for this dip came from a hotel room service menu in Raleigh, North Carolina. The dip delivered to the room tasted like melted processed American cheese and had no taste of blue cheese whatsoever; it was served with stale multi-colored tortilla chips. The hotel dip was so bad, in fact, it became a major challenge to come up with a real blue cheese dip that tastes good and is suitable for company. Two of the most verbal and picky Hancock tasters loved this dip so much, they skipped dinner and devoured the dip instead; favorite dippers were grapes (on skewers) and apple slices, but an entire baguette also disappeared.
Makes about 2 cups dip
2 8 oz. packages cream cheese
1 cup blue cheese
1/4 cup crisp, crumbled bacon
1 3 oz. package dry onion soup mix
1 cup white wine
1/2 cup chopped toasted walnuts
1 baguette, cut into 1/2" slices
1 red apple, cut into wedges
1 green apple, cut into wedges
2 bunches grapes
- Mix the cream cheese, blue cheese, bacon, onion soup mix, and white wine in the crock of a 1-quart slow cooker.
- Cover, turn to low, and let cook 2 hours, or until heated through.
- Stir well and add the walnuts.
- Turn the slow cooker to warm; stir every 30 minutes or so.
- If the dip becomes too thick, thin with a little more white wine or beef broth
Amount Per Serving
Calories 238 Calories from Fat 123
Percent Total Calories From: Fat 52% Protein 11% Carb. 34%
Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 7 g
Cholesterol 33 mg
Sodium 744 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 0 g
Protein 6 g
Vitamin A 10% Vitamin C 8% Calcium 0% Iron 5%