The big game is right around the corner. Great snacks are the most important part (to me) of any Super Bowl party. This year I’m planning on serving an alternative to the regular chips and dip option, delicious Blue Cheese, Bacon and Fig topped Sweet Potato Chips drizzled with Naturally Fresh Lite Bleu Cheese dressing.
The best thing about this recipe is how simple it is to make. The only cooking required is bacon and I just made a little extra for breakfast and saved it. If you want you could make your own sweet potato chips but I’m 41 weeks pregnant and not really interested in doing any more cooking than is necessary.
Blue Cheese, Bacon and Fig topped Sweet Potato Chips
- 1 Bag Sweet Potato Chips
- 6-8 dried Calimyrna Figs (roughly chopped)
- 3-4 pieces of cooked bacon (chopped)
- 1/4 cup Crumbled Blue Cheese bits
- 1/4 cup Naturally Fresh Lite Bleu Cheese Dressing
- Pour chips out of bag into a bowl or onto a plate.
- Mix together figs, bacon and blue cheese.
- Top chips with fig, bacon and cheese mixture.
- Pour Naturally Fresh Lite Bleu Cheese dressing over all ingredients.
See what I mean, simple. And delicious!
Naturally Fresh offers a line of high-quality, homemade-tasting salad dressings and dips with no artificial flavors, colors or preservatives. Their Lite Bleu Cheese dressing is made with nonfat buttermilk and aged bleu cheese chunks. Naturally Fresh products can be purchased at Kroger and Publix stores in the refrigerated section.
One lucky reader will win five (5) coupons for free 12 oz. bottles of Naturally Fresh dressing. Use the Rafflecopter form below to enter. Ends 2/11/15.
Giveaway ends on February 11, 2015. The winner will be chosen using random.org and announced on this post. Entrants must be 18 or older. Winner to be chosen at random. Winner will be notified by email and has 48 hours to respond or a new winner will be chosen. See giveaway rules for more information.
Disclosure: This post is part of the blogger program by Naturally Fresh® and The Motherhood, who compensated me for my time and the development of this recipe. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.