Bakin’ With Bacon, The King and An Assistant!


Let’s Get To Cookin’ !

Hello – another Saturday arrives and I have Raz from Friends Furever as my Guest Chef/Assistant again today.    You will remember him from other visits – he brings some pretty yummy baconized recipes to us and this week is no exception!

I’m guessing some of you will freak out when you see this uses gorgonzola cheese.    We have a wonderful cheese section in our grocery here and they have EVERY king of cheese possible including gorgonzola and my Mom and Dad love it.     I’m sure you can find a substitute cheese that you like and use it in this recipe though.     This is yet another dip – I hope you aren’t “all dipped out” since we’ve had several dip recipes lately but this is great for two or three or a party and it IS “Holiday Season” after all!!



  • 11 oz package of refrigerated bread dough (biscuit dough works and you can “size” them down to the size of your skillet)
  • 3 tablespoons olive oil + additional for coating skillet
  • 2 cloves garlic, smashed
  • ½ teaspoon salt
  • 6 slices Bacon, cooked crisp and crumbled
  • 8 ounces cream cheese, softened
  • ⅓ cup mayonnaise
  • 6 ounces gorgonzola crumbles, divided
  • 1 teaspoon garlic powder
  • 3 green onions, chopped (plus more for garnish)


  1. Preheat the oven to 350º F.
  2. Brush a 12″ skillet with olive oil to coat.
  3. Cut the refrigerated dough into 15 equal pieces and place in a ring on the outer edge of the skillet, leaving the middle open. Set aside
  4. Add 3 tablespoons of olive oil to a small pan with the crushed garlic and salt and heat oil to infuse with garlic flavor, then cool.
  5. Prepare the dip by beating the cream cheese and mayonnaise in a large bowl, until smooth and creamy.
  6. Fold in 4 ounces of the gorgonzola, the garlic powder, green onions and cooked Bacon then mix to combine.
  7. Spoon the dip into the open center of the prepared skillet and sprinkle the remaining gorgonzola on top.
  8. Brush the tops of the bread with the garlic oil and bake for 25 – 30 minutes, until bread is golden.
  9. Top with additional green onions if desired and serve.

Oh boy is this good.    It’s a REAL treat.

Thanks a bunch Raz…………you are a great Assistant Chef and please come back and visit us again (and again) – you and your Mom find some mighty fine recipes that we can make together and pass on to my Kingdom!!!

I’ve decided to honor and thank our Guest Chefs from now on – Raz you get the first badge EVER as my thanks for helping me pass on a recipe to the Kingdom!

Have a great Saturday – hopefully it will include BACON!

King Teddy (and Raz too)

36 responses »

  1. That looks and sounds delicious, and with all those flavours I wouldn’t miss the bacon. I love blue cheese although I usually buy stilton rather than gorgonzola. I made a batch of broccoli and stilton soup in the soup maker yesterday now the weather has turned cold.I love my soup maker, it makes it so easy.


  2. Another delicious sounding AND looking recipe from Raz and his Mom. You and Raz are a great chef team, Teddy! I think this looks festive and we like all the ingredients. Another great recipe to take to our monthly mix and mingle. A new badge for a very important and special Bacon Saturday!


  3. That sounds really interesting! We have gorgonzola in the fridge at present, so I may be able to persuade the biped to try this if I offer to eat the bacon. 😀


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