Top | Lynne Sampson Curry
Hot Bacon and Blue Cheese Spinach Dip
(recipe, Lynne Curry)
This is a rich dip that I like best with crispy, watery crudités like celery sticks, red-pepper slices, snow peas, and endive. It comes together quickly, so have ingredients ready and close at hand. You can make the dip 1 to 2 days in advance, without the bacon, and re-warm it in a 350-degree oven for 7 to 8 minutes. Stir in and sprinkle on the bacon just before serving.
- ½ cup buttermilk
- 2 tsp. cornstarch
- 1 Tbsp. extra-virgin olive oil
- 5 strips bacon, diced
- ⅓ cup finely chopped red onion
- 1 Tbsp. red-wine vinegar
- 4 oz. good quality blue cheese, cubed or crumbled
- 4 cups (about 6 ounces) washed, stemmed, and chopped fresh spinach
- Freshly ground black pepper
- Whisk the buttermilk into the cornstarch in a small bowl and set aside.
- Heat the olive oil in a sauté pan over medium-low heat and cook the bacon, stirring occasionally, until crisp and well-browned. Remove the bacon with a slotted spoon, drain well on paper towels, and set aside.
- Pour off all the fat and, still over medium-low heat, sauté the onion in the fat that clings to the pan until translucent. Add the red-wine vinegar and buttermilk mixture and simmer for 1 minute.
- Reduce the heat to low and add the blue cheese, whisking until melted and smooth. Stir in the spinach until wilted.
- Remove the pan from the heat and stir in half of the reserved bacon and season to taste with pepper. Pour into a 9-inch shallow gratin dish or glass pie plate and sprinkle the remaining bacon over the top.