Need a dish for the men this holiday? You have come to the right place. Molly has found these delicious Blue Cheese Chips from the Junior League of Raleigh Cookbook. They are a hit! If you are pressed for time, the walnuts, fresh thyme and rosemary are optional. Molly even recommends throwing some bacon onto the dish too, it adds a nice flavor to the chips.
4 Ounces blue cheese, crumbled
3 tablespoons tub-style cream cheese, softened
1/3 cup whipping cream
1 (5-ounce) package crinkle-cut potato chips (tested with kettle-cooked)
1 cup chopped walnuts, toasted
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
3 tablespoons bottled balsamic glaze
Preheat the oven to 400 degrees. Combine the blue cheese, cream cheese and cream in a bowl and mix until smooth. Spread the potato chips on a baking parchment-lined baking sheet, making two layers if necessary. Dollop the cheese mixture over the chips and sprinkle with the walnuts. Bake for 5 minutes. Slide the chips onto a serving platter. Sprinkle with thyme and rosemary and drizzle with the balsamic glaze. Serve immediately.
Note: Do not substitute balsamic vinegar for the balsamic glaze. You can make your own glaze by mixing 3 tablespoons sugar with 1/2 cup balsamic vinegar in a saucepan or microwave-safe bowl. Cook on the stove top or in the microwave until reduced enough to coat the back of a spoon.
Serves 8 to 10.
Enjoy ! Monday we will have Laurie’s Cranberry Chipotle Chutney over Brie. Yummy.