Baked Roquefort with Wild Rice

7 slices bacon, diced
2 cloves garlic, minced
8 oz cream cheese, softened
5 oz Roquefort cheese
1/4 cup heavy cream
1 cup cooked wild rice
2 tbsp minced fresh chives

Preheat oven to 350°F. In heavy skillet, cook bacon over medium heat until bacon is crisp. Add garlic and cook another minute; drain. In medium bowl, combine bacon mixture, cheeses, cream and wild rice. Spoon into a 4-cup soufflé dish and bake for 30 minutes. Sprinkle with chives before serving with crackers and/or fruit.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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