Excuse me while I revel in the fact that my alma mater kicked the overly reflective pants suit off of our southern state division rival over the weekend. WSU doesn’t get that many big victories, but when we beat the likes of Oregon in double OT, it’s bound to be a good day. Ben and I were far apart for this Cougar Football Saturday, which we always wear our Cougar tshirts and sweatshirts for, and as soon as I saw these photos for this Bacon and Blue cheese dip with homemade oven fries recipe – from like a year ago! – with him wearing his WSU hoodie, it was cosmic forces that compelled me to post it and prolong the glory of that win just a tad longer. I’ve been in Idaho all weekend, with Ben back home, so when the game was going on, I was right in the middle of dinner and thankfully Laurenhad the ESPN app, and we kept refreshing it so I could stay up to date, holding a glass of Idaho Malbec in one quivering hand, and texting Ben ridiculous memes with my other until the final score came up.
Then, only then, could I enjoy my dinner in peace. Or at least as peaceful as a group of food bloggers can make a high class dinner. We are a rowdy crowd.
But here I am, after four days away from home, Ben and Huck, ready to be home, in my own bed – nursing this wicked head cold, one that I manage to get every time I am away traveling (how is this possible?!), and back to work and ready to hit it and quit it until Thursday when its time for another fall time adventure. This time, no cold included. That’s right, I’m talking to you, Immune System!
You love that bacon and blue cheese flavor, so this bacon and blue cheese dip with homemade oven fries will need to be present at your next football get together!
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Homemade Oven Fries:
3 Russet Potatoes
1/3 cup Olive or Vegetable Oil
Salt and Pepper
Whipped Bacon and Blue Dip:
2/3 cup Heavy Whipping Cream, whipped
1 cup Crumbled Wisconsin Blue Cheese
4 slices Bacon, cooked and finely chopped
3 Tbsp Chives, minced
2 tsp Dill, minced
½ tsp Red Pepper Flakes
1 clove Garlic, minced
Salt and Pepper to Taste
For Oven Fries:
Preheat oven to 425 degrees. Scrub and dry potatoes of residual dirt, do not peel.
On a cutting board, halve each potato. Slice each half into ½” sections, then lay each section on its flat side and cut again into ½” slices making fries. Place the fries into a large bowl of cold water and let the potatoes soak in the water for 10 minutes. This will help remove excess starch.
Line a baking sheet with several paper towels. Drain the potatoes and lay onto the paper towels, patting to dry. Once dry, pour onto the baking sheet. Drizzle the potatoes with olive oil and sprinkle with salt and pepper to taste.
Place into the oven to bake for 25-30 minutes, turning three times while baking. The potatoes should be crispy and golden brown when done. Remove from oven and plate.
For the Whipped Bacon and Blue Cheese Dip:
In a bowl, using an immersion blender, or use a food processor if available. Pour the whipping cream into the bowl. Blend until the cream starts to set and hold soft peaks. Scrape down the bowl several times through the process to ensure that the cream is being evenly mixed.
Once the cream has softly set, add in the crumbled Wisconsin blue cheese, chives, dill, red pepper flakes, and garlic. Pulse the mixture together until the cream has set and the Wisconsin blue cheese has been mixed in.
Pour into a dish and serve along side homemade oven fries.
Welcome to Country Cleaver, where country comfort and convenient cooking come together. Follow my adventures of self-reliant country cooking and baking from scratch with a little life mixed in for kicks!