Recipe Box, Bleu Bacon & Pecan Dip or Stuffed Mushrooms
Last weekend we had an impromptu group for football watching and I had to come up with a dip at the last minute
My fridge usually is stocked with bacon, cream cheese, bleu cheese and sour cream. I get quite jittery if these ingredients aren’t in there… If you have these things, you can conquer the world!
Or a least make a dip… 🙂
Do you buy nuts in bulk from stores like Sam’s or Costco? They are so much cheaper and keep in the freezer forever. I handily had some pecans too
I wasn’t planning to blog about this, and didn’t take any prep photos,
BUT, when the leftover dip turned into stuffed mushrooms, as a side dish for dinner the next night
“LAAAAAA” Do you hear angels singing? It was that kind of moment 💡
I just had to pass this double duty recipe along
to help keep your holidays full of fa la la!
They disappeared faster than I could photo~
BLEU, BACON & PECAN DIP OR MUSHROOM STUFFING
Ingredients
- 8 oz low fat cream cheese softened
- 1 cup low fat sour cream
- 4 oz bleu cheese crumbles
- 6 slices bacon cooked until crisp [ I used thick sliced applewood bacon] or use precooked bacon crumbles
- 1 cup chopped pecans
- chopped chives and parsley for garnish
Instructions
- Combine cheeses with sour cream, bacon and 1/2 of pecans.
- Put into a cooking oil sprayed small baking dish. Top with remaining pecans.
- Bake at 350 for 30-45 minutes until hot and bubbling. Garnish with chopped chives and parsley. Serve with crackers, chips, celery sticks or toasted baguette slices. Makes 2 1/2 cups dip, enough for 8 people.
Notes
for another printable version of Bleu, Bacon & Pecan Dip or Mushroom Stuffing click here
If you are going to serve this as a side dish plan on 2-3 per person. We had these with grilled chicken, but they would be divine with steak ~
The mushrooms can stand alone as a hot appetizer too, get a little smaller size so guests can pop the whole thing in their mouth
Bon Appetit!
Be sure to stop back by next week when I will be sharing a fun and easy Advent calendar idea, some “not Thanksgiving” recipes to try when you’re sick of turkey, and a special themed Christmas Tree to jump start your holiday decorating~
You might also want to try these French Onion Soup Stuffed Mushrooms with Gruyere and Rosemary Croutons here
for a tutorial for making the Burlap Angels click here
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LOL! My fridge is usually NOT stocked with sour cream, bleu cheese, and bacon but it happens to be right now! Serendipitous to receive your recipe this am so I know what to do with those left overs!!! Thank you! Happy Thanksgiving!
Ha! Thanks so much, Johanne, have a delicious holiday!
Jenna, you had me at bacon and pecans. This sounds delicious, and how clever of you to stuff mushrooms with it the next day! Thank you for sharing it
Thanks Laurie, I will be making the mushrooms often, we really enjoyed them!
Pass the bowl and the chips please! Bet this was great and I know my oldest would love the stuffed mushrooms:@)
I love that this recipe does double duty, Jenna! You’re so creative in the kitchen.
Thank you so much Kitty!
This looks so good, Jenna. My HH loves mushrooms, so I should surprise him with these stuffed mushrooms sometime. Anything with cream cheese and pecans is a winner at our house.
Jenna, I’m surprised your dip wasn’t gobbled up and that you have some leftover over to stuff your mushrooms…YUM! Love it served either way, but just pass me a spoon please 🙂
nothing better than stuffed mushrooms, must make this again soon. Stopping by from Tickle my Tastebuds
Bacon and mushrooms you had me. yum