Fire & Salt Bacon and Smoky Blue Cheese Dip

Bold, creamy, and unapologetically indulgent — this dip brings the heat, the crunch, and the smoke. Featuring Fire & Salt’s Hickory Smoked Bacon, Carr Valley’s Smoked Glacier Point Blue Cheese, and the irresistible bite of candied cayenne bacon, this is the ultimate party starter (or late-night snack). Serve it with crisp veggies and hearty crackers, and just try not to go back for seconds.

Ingredients:

• 6 slices Fire & Salt Hickory Smoked Bacon

• ¼ cup brown sugar, packed

• ½ to 1 tsp cayenne pepper (adjust to taste)

• 8 oz original cream cheese, softened

• ½ cup sour cream

• 8 oz diced water chestnuts, drained

• 8 oz (1 cup) Carr Valley Smoked Glacier Point Blue Cheese, crumbled

• Assorted crackers and fresh vegetables, for serving

Instructions:

Step 1: Prep the Bacon

Preheat your oven to 350°F.
Line a rimmed baking sheet with foil and place a greased wire rack on top.
Lay out the bacon slices without overlapping.
Rub each slice with brown sugar, then sprinkle with cayenne pepper to your heat preference.

Bake for 15–20 minutes, flipping once, until the bacon is crisp but not burnt.
Let cool, then chop into small pieces and set aside.

Step 2: Make the Dip

In a large bowl, beat cream cheese and sour cream until smooth and fully blended.
Fold in the chopped bacon, water chestnuts, and crumbled blue cheese until evenly combined.

Cover and refrigerate for 30 minutes to allow flavors to come together.

Step 3: Serve

Spoon into a serving bowl and serve chilled with your favorite crackers, crostini, or fresh-cut vegetables like carrots, celery, and bell peppers.

Flavor Notes:

• The sweet heat of candied bacon plays perfectly against the bold, smoky blue cheese.

• Water chestnuts add a surprising crunch that balances the creaminess.

• Perfect for game day, holiday tables, or anytime you want to impress a crowd with minimal effort.