Savory Pumpkin And Blue Cheese Dip - cooking recipe

Ingredients

6 -8 slices bacon or 6 -8 slices pancetta
1/2 cup pumpkin puree
8 ounces cream cheese, room temp
6 -8 ounces blue cheese, crumbled, will be used to your taste preference, more equals a stronger blue cheese flavor
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
Blue Cheese Sauce (use 1/4-1/2 cup)
16 ounces alfredo sauce (cheating, I know)
4 -6 ounces crumbled blue cheese
3 -6 tablespoons milk, depending on desired consistency, I usually add a little at a time as I prefer a thicker sauce

Preparation

Blue Cheese Sauce: This sauce is also fab over pasta with steak or chicken. Heat Alfredo over medium heat, add blue cheese a little at a time, stirring constantly, add milk slowly until you reach a smooth consistency to your liking.
Dip Directions: Bake the bacon/ pancetta at 350 for about 20 minutes or until crispy. Drain and crumble. Set aside. ( I prefer a combo of the two).
Using an electric mixer or Cuisinart, combine cream cheese, spices, sauce and pumpkin butter until smooth.
Add 3/4 of the bacon crumbles and fold in - do not use mixer as it will destroy the bits.
Fold in blue cheese crumbles.
Use remaining bacon bits and blue cheese to garnish. May be served at room temp or slightly chilled. If I had green onions, I would garnish with snips of that as well for color.