Hello Finger Food Friday fans! My apologies to all for my lack of end-of-the-week, happy hour yummies. It’s just that lately there’s been no fun in our Fridays. The hubby and I have been working overtime and chauffeuring the kids here and there in between. Today, however, our plan is to chill. Hoping to hangout on the patio for a few hours and take in our beautiful weather (which is about to turn ugly thanks to that mean girl in the Gulf) and enjoy some much-needed downtime. I haven’t nailed down our menu as of yet. But I’m thinking about recreating these chips that I made a couple of weeks ago.
Back in mid-September, we took the kids home to New Orleans for their fall break. They get a week off every September because their school district starts early and ends late. I love their schedule and this break in particular because we’re basically the only ones on the road with school-age children (home-schoolers excluded). Nice time to travel. Anyway, that Sunday we watched the Saints game at my sister’s house in Mandeville and these chips were a big hit. To avoid hogging my sister’s kitchen, I prepared the Warm Blue Cheese Dip here in Atlanta and tucked it along with individual baggies of the prepped toppings into an ice chest. Come game time, all I had to do was warm up the dip and chips and layer away. It was the perfect finger food for the 500-mile journey.
To fully appreciate these chips in all their blue cheese and bacon glory, you need eat them with a nice big beer. Ruin Ten IPA by Stone Brewing Company, which measures a lovely 10.8% ABV, is plenty big. This American Double IPA is full of tropical fruit hoppiness. Yet, the bitterness is tamed by a strong and creamy malt presence. There’s a bunch of other stuff going on in this beer which might seem counterproductive to these busy chips. But I really, really like the two together. Let me know what you think!
Until next time …
Blue Cheese and Bacon Chips Recipe
2 large bags Regular Flavor Zapp’s potato chips or other kettle-style chips
2 cups Warm Blue Cheese Dip
8 slices bacon, crisply cooked and crumbled
1 cup seeded and diced tomatoes
1/2 cup crumbled blue cheese
1/2 cup finely chopped green onions
Preheat oven to 350 degrees. Spread chips in an even layer on a large baking sheet. Bake until warm, 10-12 minutes. Transfer to a serving platter. Pour Warm Blue Cheese Dip over chips. Top with bacon, tomatoes, blue cheese crumbles and green onions. Serve immediately. Makes 8-10 appetizer servings.