You have excellent taste. So does the Blue Cheese Dip recipe! Classy. understated, yet dramatic. Surprising and unforgettable. It's so you.
The strong flavor of blue cheese is softened with cream cheese and sour cream, then balanced with lemon and garlic. One of the surprises is that this dip pairs with all manner of dippers, from veggies to buffalo wings.
Pictured: Blue cheese dip with celery sticks and buffalo wings on a bed of lettuce.
Not so into blue cheese? Cut back on it and increase the cream cheese and sour cream.
1 cup blue cheese, crumbled, plus a little for garnish
8 ounces cream cheese, softened
1 1/4 cups sour cream
1 tablespoon lemon juice
Zest of 1 lemon
2 cloves garlic, minced
Salt and pepper to taste
In a medium bowl, cream together the blue and cream cheeses. (This recipe can also be prepared in a food processor.) Add the sour cream and mix until well-incorporated. Stir in the remaining ingredients.
Transfer to a serving dish. Sprinkle a little crumbled blue cheese on top.
Refrigerate for several hours to let the flavors meld, then set it out about 30 minutes before serving. Serve slightly chilled.
Serve with regulars like crackers, chips and scoops, or serve it with a variety of vegetable dippers like broccoli, carrots, and edible bean pods. And don't forget apple and pear slices with roasted pecans. And wings. Wow, that's good!
Makes about 3 cups.
Is it Blue Cheese or Bleu Cheese?
Yes. Both are correct, depending on where you're standing. Blue is blue in English, blue is bleu in French. So if the cheese is from France or if you're standing in a French market, it's "bleu."
There are several amusing
rants on the internet about proper usage; if you get called on your spelling
just say it was a typo.
If you like just a hint of blue cheese try Blue Cheese Scalloped Potatoes.