This Roasted Garlic Bacon Blue Cheese Dip is a creamy, smoky appetizer that's easy to make and always a hit. Perfect for game day or parties. Try it tonight!

This dip started as a way to use up leftover bacon and a head of garlic that was about to sprout. The magic happens when you roast that garlic until it's soft and sweet, then mash it into the creamy base. The blue cheese adds tang, the bacon brings smoky saltiness, and the whole thing gets scooped up with crunchy potato chips. It's the kind of appetizer that disappears before the game even starts.

Why You’ll Love This Roasted Garlic Bacon Blue Cheese Dip

Roasted garlic gives a mellow sweetness that takes the edge off the blue cheese.
Crispy bacon bits add a salty crunch in every bite.
You can assemble the dip in five minutes once the garlic is roasted.

Key Ingredients for This Dip

Blue cheese: Pick a creamy, crumbly variety like Roquefort or Gorgonzola. Avoid pre-crumbled cheese, it often contains anti-caking agents that prevent smooth melting.
Bacon: Thick-cut bacon gives the best crunch. Cook it until deep golden brown, then drain on paper towels before crumbling.
Garlic: A whole head of garlic. Roasting transforms it from pungent to sweet and nutty, don't skip this step.

Tools You’ll Need

Baking sheet (for roasting garlic)
Aluminum foil (to wrap the garlic head)
Medium mixing bowl
Fork (for mashing roasted garlic)

Tips for the Best Roasted Garlic Bacon Blue Cheese Dip

Roast the garlic until it's very soft, a knife should slide in easily. Let it cool completely before squeezing; otherwise, you'll burn your fingers. Use full-fat Greek yogurt or sour cream for the creamiest texture; low-fat versions can make the dip watery. Crumble the blue cheese finely so it distributes evenly, and cook the bacon until it's really crispy, chewy bacon won't add the right crunch. Go easy on the salt, since both the bacon and blue cheese are already salty. Taste and adjust at the end.

Getting the Best Creamy Texture

The key to a creamy dip is the ratio of yogurt to cheese. If you use sour cream, the dip will be thinner; Greek yogurt makes it thicker. Let the dip rest in the fridge for at least 30 minutes before serving so the flavors meld and the texture sets. If it's too thick after chilling, stir in a splash of milk. Too thin? Add more crumbled blue cheese or a spoonful of yogurt.

Easy Swaps to Change the Flavor

Swap the Greek yogurt for an equal amount of sour cream if you prefer a tangier dip. Use gorgonzola or Roquefort instead of blue cheese for a different bite. Add a pinch of cayenne pepper or smoked paprika for heat. To make it vegetarian, simply leave out the bacon, the roasted garlic and blue cheese still pack plenty of flavor. For a lower-fat version, use turkey bacon and low-fat yogurt.

How to Serve This Creamy Dip

Kettle Brand Sea Salt Potato Chips are the classic pairing, their sturdy crunch holds up to the thick dip. For a lighter option, serve with celery sticks, carrot chips, or cucumber rounds. It also works as a spread on crackers or a topping for baked potatoes. Set it out at your next party and watch it vanish.

Storing Leftover Blue Cheese Dip

Transfer the dip to an airtight container and refrigerate for up to 3 days. Before serving, give it a good stir, it may thicken as it sits. If it seems too thick, stir in a teaspoon of milk or water to loosen it. Let it sit at room temperature for 10 minutes before serving so the flavors come back to life.

Recipe

Roasted Garlic Bacon Blue Cheese Dip

4.3/5 (6 ratings)

Pin recipe

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 8 servings
Cuisine: American
Course: Appetizer

Ingredients

1 head garlic
1 teaspoon olive oil
1 1/2 cups plain Greek yogurt or sour cream
1/2 cup crumbled blue cheese
1 tablespoon chopped chives
1 tablespoon chopped green onion
6 strips cooked bacon chopped
Salt and black pepper to taste
Kettle Brand Sea Salt Potato Chips for serving

Instructions

Preheat the oven to 400 degrees F. Remove the papery outer layers of the garlic and discard. Keep the skins on the individual cloves of garlic. Use a sharp knife to cut off the top of the garlic head. Place the head in a piece of aluminum foil and drizzle with olive oil. Wrap up the garlic in the foil and place on a baking sheet. Roast for 35-40 minutes or until garlic is soft. Let the garlic cool to room temperature. Squeeze the roasted garlic cloves out of their skins and smash with a fork.
In a medium bowl, combine the Greek yogurt or sour cream, roasted garlic, blue cheese, chives, green onion, and bacon. Season with salt and black pepper, to taste and stir. Serve with Kettle Brand Sea Salt Potato Chips.