This is one of those...well, DUH's! Too, too simple and too, too good. A friend brought it to a branch party once and we had to take the bowl away from my little brother...he was just scooping and eating.
1 cup sour cream
3 ounces cream cheese
4 ounces blue cheese
2 tablespoons green onions
1 teaspoon Tabasco
4 slices bacon
Cook bacon until crisp, drain and crumble. Mix sour cream with cream cheese and mix until smooth. Add blue cheese, chopped green onions and Tabasco and fold to combine. Stir in half the bacon, and sprinkle the other half on top. Serve with bagel crisps.
Now, I usually use gorgonzola instead of the blue cheese, but for Christmas this year I got a FIVE POUND chunk of Point Reyes blue cheese and we are currently just liquifying it and mainlining it. And putting it in my breakfast pasta. Or putting it in this dip.
And four slices bacon? Puh-leeze. I normally cook eight slices, put seven in the dip and sprinkle one on top. BUT. Should you ever get the chance: If you are traveling up or down the center of Alabama on Interstate 65 you will pass a town called Cullman. There are three exits. If you take the middle exit and turn east, RIGHT THERE is a place called Smith Farms. Their smoked bacon is absolutely TO DIE FOR. Without reservation. In fact, it is SO smoky to die for that the last time I was down there? And bought bacon? I put it and the Amish butter in the same insulated container and then had...smoked butter. Which, on cheese bread, is something someone should have thought of a long time ago.
Point being, if you have REAL smoked bacon, you might want to cut it back down to four slices. Although I don't.