My best friend Dayana is going to thank me for this.
A few years ago, my best friend Dayana and I went to a restaurant called Champs. I can’t remember what I ordered but I remember what she ordered. My short friend who is 5’4 and weighs 110 pounds orders a huge plate of Loaded Potato Chips with cheese, bacon, chives, and bunch of other stuff and went to town. This upset me because here I am a gorgeous curvacious woman who is 5’9 weighing such-and-such pounds and if I were to eat that, you will be able to look at my butt and tell. This woman, who is still tiny, is the most unhealthiest eater I know but does not gain an ounce of weight. This is so unfair. I know that she will love me for this recipe because it is cheesy and very unhealthy, which is right up her alley. So this BLT Cheese Dip recipe is for you Dayana.
Football season is here, which means my relationship is on a hiatus. Yep I now serve as a mistress to my boyfriend with the NFL being his girlfriend. The one thing I love about football season is the food, beer, and tailgating. I love it all. I understand the sport of football but my problem is I don’t have a team I can support. “Why not the Cincinnati Bengals since you live in Cincinnati Nicole?” Well I feel that the Bengals, year after year, makes really bad decisions in terms of their plays and business decisions and I feel that the Bengals only make the playoffs by the skin of their teeth or they get picked as a Wildcard and almost always loses within the first two games of the playoffs year after year. They give up towards the end of the season. They get real lazy. In this weird sick way, I kind of love them. I’m just not open about it yet. Okay, enough of that. I love football food and I created a wonderful BLT Cheese Dip that all you football lovers will enjoy.
I don’t know where I got the idea to name this a BLT cheese dip, because although it has the bacon and the tomatoes but there is no lettuce. That is why I added the chives. I guess that is my “L”. You will love this cheesy and manly dip just as much as I do. However, if you are lactose intolerant make sure you take a Lactaid before diving in because it is saturated with all types of diary. You will not want to dip with anything other than homemade potato chips. It works out perfectly! The chips are perfectly crispy and has a really nice flavor to them that just works with the dip. You have to make this dip and then you have to come back and let me know what you think! Until then, Happy Football Season!
BLT Cheese Dip
Ingredients
- 4 tbsp. butter
- 1/3 c. flour
- 1/2 c. milk
- 1 1/2 c. heavy cream
- 1/2 c. Gruyere Cheese
- 1 1/2 c. Sharp White Cheddar Cheese
- 1/2 c. Parmesan
- 2 tsp. salt
- 2 tsp. pepper
- 1 tsp. nutmeg
- 1 c. bacon bits or chopped bacon
- 1/2 c. cherry tomatoes, chopped
- 1/4 c. chives
- CHIP
- 2 large Russet Potatoes
- Canola Oil for frying
- sea salt for sprinkling
Instructions
- Preheat oven to 400 Degrees
- In a medium sauce pan, melt the butter on low to medium heat. Once the butter is melted, slowly whisk in the flour until it becomes a smooth paste. Whisk in the milk until it becomes smooth and now slowly whisk in the heavy cream. Allow to simmer for 3 minutes
- Add the Gruyere, Cheddar Cheese, and Parmesan to the pot and stir until the cheese melts and dissolves. Add the salt, pepper,and nutmeg. Continue to stir until the cheese melts. Add the bacon, tomatoes, and chives and let simmer for 10 minutes. Pour the cheese mixture into a large 24 oz. or bigger baking dish. Top off with a little bit of the cheddar and the Gruyere and place in oven for 20-25 minutes.
- For the chips:
- Preheat oil to 350 degrees.
- Slice the russet potatoes in thick slices, thin enough to cut but thick enough for a potato chip. Place the sliced potatoes in cold water until you are ready to fry the chips.
- Take some of the potato chips and pat them dry so they won’t pop when you put them in the grease. Let them fry for about 10 minutes or until they turn slightly brown and removed and turn to paper towels lined on top of a cooling cooling rack and sprinkle with sea salt and allow to cool for about 5 minutes. Serve with dip.
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