Smokehouse Blue Cheese & Bacon Dip

Cooking Time

30 minutes


2 1/2 Cups approx.


  • 8 oz Greek Yogurt Blended Cream Cheese (or Cream Cheese of choice)
  • 1/2 Cup 2% Fage Greek Yogurt
  • 4-6 Cooked / chopped uncured thick cut Bacon (reserve a small portion for garnish)
  • 5 oz. Smokehaus Bleu Cheese, crumbled (reserve a small portion for garnish)
  • 2-3 TBL Buttermilk
  • 1 teas ground cayenne
  • 1/4 Cup Sucanat (or regular Brown Sugar)
  • 1/2 teas Worchestershire
  • dash or two of liquid hickory smoke seasoning (optional)


Cook bacon on a sheet tray in the oven at 400 degrees about 25 - 30 minutes.  The thick cut bacon does take longer to bacon to get crispy.  Drain bacon, set aside to cool prior to chopping.

Place yogurt, cream cheese, cayenne, sucanat, buttermilk, worchestershire sauce in mixing bowl.  Cream until smooth and creamy.

Stir in crumbled bacon and Smokehaus bleu cheese.  Refrigerate 1 hour before serving with fresh vegetable slices or chips.


Using Greek yogurt in this recipe, instead of sour cream, adds roughly 11 grams of protein.  

Sucanat is a dried cane sugar high in potassium, calcium, magnesium and Vitamin A.  I prefer to use sucanat not only because of nutrient content, but love the earthy molasses flavor over traditional commercial brown sugar.

Using a cream cheese blended with Greek yogurt adds yet another healthy component of added protein.

For a luscious salad dressing, thin the mixture with additional buttermilk to desired consistency.

Hope you will try!  Should you like, send me a comment or a picture at  Love sharing with you!

In kindness, Mary


Your retired sugar peddler's kitchen, Mary