Instructions: Heat oven to 350 degrees. Cook bacon in a heavy large skillet over medium-high heat until almost crisp; add garlic. Stir and cook until bacon is crisp, without burning the garlic.

Lift out bacon with slotted spatula and drain on paper towels. Reserve garlic-flavored bacon drippings for hot slaw, if desired, or discard.

Using an electric mixer and narrow mixer bowl, beat cream cheese until smooth; add half-and-half cream and beat well. Stir in the garlicky bacon bits, blue cheese and chives. Transfer to a 2-cup baking dish or Pyrex pie plate. Cover with foil and bake at 350 for 15 to 20 minutes. Sprinkle with chopped almonds. Serve with crackers or vegetable sticks and peeled jicama slices (cut out shapes with small cookie cutters, if desired, for a holiday party).

Notes: This can be prepared a day ahead and refrigerated. Bring to room temperature before baking or extend baking time at least 5 minutes.

For a lean version, prepare dip using lite cream cheese and evaporated skim milk in place of half-and-half. Or make the dip as directed, but instead of using it as a dip or spread, place only a dab in the center of a Belgian endive petal. Arrange all the petals on a party serving tray, perhaps in a sunburst pattern, and top each dab of dip with a single cooked shrimp or sprinkle with chopped smoked almonds.

Yield: 1-2/3 cups

Preparation Time:0:20

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