His idea: Bacon Blue Cheese Dip with Bourbon Soaked Figs. The result? Jeremy Crow of Knoxville is one of six winners of the "Got An App For That? Pretzel Crisps Appetizer Contest. He gets a year's supply of Pretzel Crisps, the "Got An App For That?" recipe book featuring his creation and 1,000. Jeremy's was the inning recipe in the "Bacon" category.
The contest, for those of you who might want to try next year, began March 19, with the snack mogul soliciting the tastiest pairings from its ever growing community of 235,000 plus Facebook fans. The winners were announced April 26.
To view the winning "Got An App For That?" Pretzel Crisps® Appetizer Contest recipes and to download a National Pretzel Day "buy one, get one" free coupon (quantities limited), friend those people on Facebook or visit PretzelCrisps.com.
Meantime, here's Jeremy's recipe:
Bacon Blue Cheese Dip with Bourbon Soaked Figs
Blue Cheese Bacon Dip
· 1 med onion
· 1 tablespoon butter
· 1 4oz pkg Smokehaus blue cheese
· 10 Strips Bacon
· 1 tablespoon garlic
· 1 8oz pkg cream cheese at room temperature
· Salt and pepper to taste
Bourbon Soaked Figs
· 1 pkg mission figs (7oz)
· 2 cups bourbon
Chop onion into small dice and caramelize with the butter in a large skillet on medium heat for 8-10 min. Remove from skillet and set aside in a large bowl to cool.
Cook bacon in same skillet until crispy and easily crumbles. Remove to clean plate and pat with paper towels to remove excess grease.
Crumble or finely chop bacon and place in bowl with onions and the blue cheese.
Add the softened cream cheese and mix well. Season with salt and pepper to taste.Remove stems from dried figs and slice them in half-length wise so that you have rounds about the size of a quarter. Soak figs in bourbon. For a stronger flavor go 2+ hours; for a milder flavor let
hem go 1 hour or less.
Drain bourbon off figs and pat them dry with a towel. Place figs on a baking sheet in a 350 degree oven until they are dry but still pliable. Approximately 10-12 min. Place a tsp of dip on Everything Pretzel Crisps and garnish with fig, chives and toasted sesame seeds.