Summer is here and I am so ready to take a "dip",
Bacon-Blue Cheese Ranch, that is!
This is actually a dressing from the amazing new book,
but it is so versatile and delicious it makes the perfect appetizer as well.
It is everything you can imagine it would be.
Cool, creamy, tangy and a kick of bacon...
My advise for the summer?
Grab a chip and dive right in!
(it pairs perfectly with regular chips or BBQ flavor)
Show up with a jar of the dressing and homemade chips as a hostess gift
and you know you will always be invited back!
1 cup sour cream
1/2 cup store bought mayonnaise
1/4 cup buttermilk
2 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
3 garlic cloves chopped
4 ounces blue cheese - I love Maytag
3 tablespoons finely chopped fresh dill
4 ounces thin sliced bacon cooked until crisp and chopped
1/4 teaspoon freshly found black pepper
In a blender, combine the sour cream mayo, buttermilk, vinegar, Worcestershire sauce, garlic, half of the cheese, the dill bacon and pepper and blend until smooth. Pour the mixture into a bowl and fold in the remaining cheese. Cover tightly and refrigerate for at list 30 minutes. The dressing will keep tightly covered in the refrigerator up to 3 days.
Use it on Wedge Salad, with a platter of chicken wings or as a base for potato salad or coleslaw as well.
Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of The Bacon Bible as part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.
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