There are two camps when it comes to Thanksgiving. The first is the starvation camp where one believes that you should eat nothing until the mashed potatoes hit the table, saving as much room as possible to gorge yourself at dinner time.
These people also prefer to eat “dinner” at two in the afternoon, which in my opinion is cheating a little bit—if you are going to starve yourself, you should have to wait all day.
The second is a fan of the Thanksgiving hors d’oeuvres table and sees this as a day free of restrictions that would otherwise limit you to consuming what society deems appropriate.
I am firmly grounded in this camp. I love Thanksgiving and it’s devil-may-care attitude and I most definitely like to nibble and sip from sunup to way past sundown.
The original recipe for this dip had diced avocado folded into the mix, which gives it more of a Cobb salad feel. The avocados at my grocery store were more volcanic rock than velveteen so I did without.
Bacon-Blue Cheese Dip Recipe
Adapted from CHOW.com
- Yield: 1 1/2 Cups 1x
Ingredients
Scale
- 1 cup sour cream
- 1/3 cup crumbled blue cheese (about 2 ounces)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1/4 cup thinly sliced scallions
- 2 tablespoons finely chopped parsley
- 4 pieces bacon, well-browned and crumbled
- Veggies for serving
Instructions
- Combine sour cream, blue cheese, lemon juice, salt, and Worcestershire sauce in a medium bowl. Gently fold in scallions, parsley, and bacon.
- Serve with celery sticks, quartered radishes, sugar snap peas, or cherry tomato halves.
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Do you live in my head? I ask because I’ve made this several times (omitting the avocado for the same reason) but never blogged about it 🙂 So incredibly addicting – yum!
That’s hilarious! Yes, I’m in love with this dip too!
I am definitely in your camp. Oh, how I enjoy appetizers (dips especially). I included your recipe in my Thanksgiving roundup post today.
Cool Sara, thanks!