Double Blue Dip
Rebecca Haley-Park
This cool spread blends chewy dried blueberries and sharp blue cheese—serve poolside with crisp white wine and crackers.
Makes 1½ cups
- 8 ounces Neufchâtel room temperature
- ½ cup crumbled blue cheese such as Stilton
- ¾ cup dried blueberries
- 1 clove garlic minced
- 2 green onions chopped
- 3 slices bacon cooked until very crisp and crumbled
Blend Neufchâtel and blue cheese in a stand mixer on medium speed. Fold in blueberries, garlic, and green onions. Transfer to refrigerator and let sit 2 hours or overnight.
Transfer dip to a serving dish and garnish with crumbled bacon. Devour.