Bacon and eggs are more than just a breakfast staple; here they combine with cream cheese, blue cheese crumbles and crunchy vegetables to make a tempting dip.
8 Ounces Softened Cream Cheese
4 Hard Boiled Eggs (Finely Chopped)
4 Strips Bacon (Cooked, Drained, Crumbled)
1 Tablespoon Blue Cheese Crumbles
1 Chopped Dill Pickle
1/2Chopped Medium Green Bell Pepper
1/2 Cup Thinly Sliced Green Onions (Including Tops)
1 Tablespoon Milk
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a medium-size bowl, stir together the cream cheese, eggs, bacon, blue cheese, pickles, green pepper, and green onions. Stir until well combined. Stir in the milk, salt, and pepper. Cover and place into the fridge for at least 2 hours or overnight. Transport to the cooler if you are taking on a picnic. Makes about 3 cups.