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. ;-)
Ingredients:
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
Method:
- 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.
Chef Notes:
- 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.
- You may share the direct blog-link of the
recipe/s but do NOT publish my recipes and my photographs on any blog-site
or website without my explicit consent or attempt to pass off my recipe/s
as your own. You will be held accountable for plagiarism.
loved your take on blue cheese...must try some day...
ReplyDeletecheers!
Hi Reeta,
DeleteThank you ever so much! If you give it a try please do let me know if the recipe worked for you and your loved ones. Would love to know. Cheers!