Blue Cheese and Bacon Dip Recipe
For some of my friends, this dip is the reason they come to dinner. I have stopped trying to offer another choice, as I couldn’t bear the look of disappointment when I say ‘its not the blue cheese and bacon one’. Besides, I haven’t really found a comparable dip recipe, so I just continue to make this one.
This is the combination of a couple of recipes, the origins I am unsure of, but it has its roots in the American favourite, Ranch Dip. Its quick and easy to make, and it uses store cupboard ingredients and fridge staples, so this could be a handy recipe to have in the bank while the World Cup’s on.
You can see how often I make this by the size of the bags of dry herbs I buy. These lovely ones come from Tiger where they are a super bargain. I only ever used to use dried oregano but dried dill and parsley work so well in the dip, I now keep a regular supply of them in the cupboard. This quantity would serve around 8 guests, but could easily be halved.
First, take the bacon and cut into small pieces. Don’t worry about this too much as you can always chop or crumble the bacon once cooked. Heat a frying pan, no extra oil needed, add the bacon and fry until crispy, but not burnt. Drain on kitchen paper and leave to cool.
Yum, once again, I did just have to quality control the bacon. A couple of times.
Just a note about the bacon. This Oscar Meyer brand is the best, in my mind, for crispy bacon. I have an aunt in Mallorca who swears by this for her dates wrapped in bacon and she is right, they are amazing.
Anyhoo, back to the dip. While the bacon is cooling, really test your cheffing skills, by stirring the other ingredients together in a bowl. Add the greek yoghurt (or any plain natural yoghurt you prefer), mayonnaise, blue cheese and heaped tablespoons of dried dill and parsley.
Another note, this time about the blue cheese. I used Saint Agur Creme as it is very soft, almost like cream cheese and mixes brilliantly with the yoghurt and mayo. However, do feel free to use the blue cheese of your choice, but it may need a bit of mashing in with the other ingredients if it is a firmer blue cheese, say, Stilton, for example.
Add your cooled bacon to the dip, taste to check for salt and pepper requirements, then transfer to a fancy serving bowl, cover with cling and chill until needed.
Just before you serve the dip, give it a final stir to incorporate all the delicious flavours and garnish with fresh dill. Serve with my crispy sesame crackers, crisps or breadsticks.
The dip won’t last long, not due to shelf life issues, just because every last scrap with be scooped up by you or your guests.
Blue Cheese and Bacon Dip Recipe
Serves approx 8
200g streaky bacon
250g (half a pot) greek yoghurt, or any other natural yoghurt
4 tablespoons mayonnaise
150g pot Saint Agur Crema, or another blue cheese of your choice
1 heaped tablespoon dried dill
1 heaped tablespoon dried parsley
Salt and pepper, to taste
Finely chop the streaky bacon and dry fry until browned and crisp. Drain on kitchen paper and allow to cool. In a mixing bowl add the blue cheese, yoghurt, mayonnaise, dill and parsley and stir well. Add the cooled bacon and check for seasoning, adding salt and pepper where necessary. Leave to chill until needed. Stir again before serving with crackers, crisps or breadsticks.