Terry Bradshaw's Blue Cheese Chips |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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Couch potato football food for Fall. Freeze blue cheese overnight before the big game so you can quickly shred it at half time! Ingredients:
12 ounces poore brothers potato chips (see note) |
2 ounces danish blue cheese (frozen) |
1/2 cup bacon, fried crisp & crumbled |
3 green onions, cut on a bias (use only green part) |
1/2 roasted red pepper, diced |
6 ounces mayonnaise |
6 ounces sour cream |
1 teaspoon lemon juice |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon granulated garlic |
1/2 teaspoon paprika |
1/2 teaspoon onion powder |
1/8 teaspoon celery salt |
1/8 teaspoon dill weed |
1/8 teaspoon cayenne |
1/8 teaspoon curry powder |
Directions:
1. Freeze the blue cheese, finely shred (to create a snowflake effect) and place back in freezer in zip bag or plastic container.
2. Mix all ingredients for seasoned sour cream together well and refrigerate until ready to assemble chips.
3. Fry bacon crisp and crumble, slice onions and dice roasted red bell pepper and set aside in individual dishes.
4. Using 2 10 oven proof plates, divide chips on each plate.
5. Dollop seasoned sour cream evenly over chips.
6. Sprinkle bacon bits evenly over chips, place in 350 degree oven and bake for 2 minutes.
7. Remove from oven and finish by topping with reserved blue cheese flakes, green onions and diced red bell pepper.
8. NOTE: Poore Brothers chips are sold in the West. They're available by mail order or use any home made style thick potato chip.
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