From Emily in the Gallery~
I am the newest member of the Coyote family, and am so excited not only to be surrounded by the pottery that I have loved and admired for years, but also to engage in experimentation in the kitchen with cooking and trying new recipes and techniques. My history in the kitchen is not the prettiest, or tastiest (ask my husband) but boy is this place inspiring!
This past weekend we had family visiting from sunny AZ and I wanted to make something yummy to snack on as we sat by our pool on the hot summer day. I was planning on making the Soberdough Hatch Green Chile Cheddar bread we sell in the gallery, and it paired perfectly when all said and done.
Warm Bacon Blue Cheese Dip
-Cookin’ with the Coyote Cookbook
Ingredients:
7 bacon slices, diced
2 garlic cloves, minced
8 oz. cream cheese, room temperature
1/4 cup half & half
4 oz. blue cheese, crumbled
2 T chopped fresh chives
Bread, carrots & celery for dipping
Instructions:
Cook bacon until almost crisp – about 7 minutes. Drain fat, add garlic and cook until bacon is crisp.
Beat cream cheese until smooth with an electric mixer. Add half & half and beat to combine.
Stir in bacon mixture, blue cheese and chives. Transfer to a ovenproof baking dish, I used the Clay Coyote Soup Bowl and covered with tin foil.
Can be prepared one day ahead, however, I loved it straight out of the oven in all its bubbling gloriousness.
If you wanted to double the recipe, I would suggest using our Clay Coyote Baking Dish.
