Holidays, just like wine, are about food, friends and fun. Having a few friends over does not have to be time consuming or complicated. A pretty Battenberg place mat made the perfect setting for four Lenox holly etched red champagne flutes.
In addition to the Blue Cheese and Bacon Dip (recipe follows), the complete menu included:
Maple Infused Fruit Dip with Apples (Recipe)
Cheater's Eggnog (Recipe)
2 tablespoons butter (no substitutes)1 large onion, chopped
1/4 teaspoon salt
1 8-ounce blocks cream cheese, softened to room temperature
1 5-ounce package crumbled blue cheese
1 cup sour cream
1/4 cup Hellman's mayonnaise
1/8 teaspoon garlic powder
1/2 cup bacon
1. Preheat oven to 250 degrees Fahrenheit.
2. Place butter in medium skillet over low heat. Add chopped onion and cook, covered for 15 to 20 minutes or until onion begins to caramelize, stirring occasionally. Remove cover; add balsamic vinegar & salt. Stir until vinegar evaporates, about 2 to 3 minutes. Remove from heat and set aside.
3. Place cream cheese, blue cheese, sour cream and mayonnaise in a large mixing bowl. Using an electric mixer, mix thoroughly. Add onions, garlic powder and crumbled bacon. Combine thoroughly.
4. Spoon mixture into a 1 quart baking dish, and place in preheat oven. Bake for 15 to 20 minutes, or until brown and bubbly on top. Remove from oven and garnish with dried chives. Serve immediately with gluten free crackers.
Oven Temperature: 350°F
Recipe Type: Appetizer, Dips, Gluten Free, Holiday, Cheese
Author's Note: We use gluten free Blue Diamond Rice Crackers
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