Creamy Blue Cheese Dip
Blue cheese dip has become the ‘classic’ accompaniment to crispy chicken wings and crunchy nibbles such as celery and carrot sticks, radishes and green onions. This also takes potato wedges to a new high. Also, this will be an ideal way for you to try the Sour Cream recipe I posted a couple of days back. It's time to bring out those wedges and wings from the freezer. ;-)
½ cup sour cream (get the recipe here)
½ cup blue cheese, crumbled
¼ cup mayonnaise (get the recipe here)
1 small clove garlic, finely chopped
1 tablespoon milk
Juice of ½ lemon, or to taste
Salt, to taste
Freshly ground black pepper, to taste
- Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a blender until combined but still chunky.
- Season with salt and pepper.
- Add the chopped chives. Retain a wee bit to garnish.
- Cover and refrigerate until serving time.
- At serving time, uncover, garnish with remaining
chives and serve.
- As the sour cream required for this was a small batch, I beat the cream by hand, with a whisk. If you are up to it feel free to give it a go by the whisk-hand method. It’s a wonderful experience to see the cream work under your hands, though, if you're in a lazy or rushed mode, feel free to pick up that hand blender.
- The sour cream should have just a tinge of sourness; it should not be tart in flavor. What you need is a very mild hint of sour.
- The given quantity makes 1¼ cup of dip.
- The Creamy Blue Cheese Dip keeps in the fridge for a week.
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