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1
Heat oven to 350 degrees.
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2
Cook bacon in a heavy large skillet over medium-high heat till almost crisp; add in garlic.
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3
Stir and cook till bacon is crisp, without burning the garlic.
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4
Lift out bacon with slotted spatula and drain on paper towels.
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5
Reserve garlic-flavored bacon drippings for warm slaw, if you like, or possibly throw away.
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6
Using an electric mixer and narrow mixer bowl, beat cream cheese till smooth; add in half-and-half cream and beat well.
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7
Stir in the garlicky bacon bits, blue cheese and chives.
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8
Transfer to a 2-c. baking dish or possibly Pyrex pie plate.
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9
Cover with foil and bake at 350 for 15 to 20 min.
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10
Sprinkle with minced almonds.
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11
Serve with crackers or possibly vegetable sticks and peeled jicama slices (cut out shapes with small cookie cutters, if you like, for a holiday party).
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12
Notes: This can be prepared a day ahead and refrigerated.
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13
Bring to room temperature before baking or possibly extend baking time at least 5 min.
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14
For a lean version, prepare dip using ''lite'' cream cheese and evaporated skim lowfat milk in place of half-and-half.
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15
Or possibly make the dip as directed, but instead of using it as a dip or possibly spread, place only a dab in the center of a Belgian endive ''petal.''
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16
Arrange all the petals on a party serving tray, perhaps in a sunburst pattern, and top each dab of dip with a single cooked shrimp or possibly sprinkle with minced smoked almonds.
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17
Preparation Time:0:20
