Bleu cheese – one of my most favorite cheeses. Whether it’s Danish bleu, Maytag, Roquefort, Gorgonzola, or the very lovely English Stilton, I love them all. The best burger of all time in my book is one with a bit of bleu cheese melted on top right before it comes off the grill. Or a lovely bit of beef steak, grilled perfectly with a dollop of bleu cheese to finish it off. I also have a great recipe for a little appetizer using a bit of bleu cheese placed on a piece of Belgian endive with a candied pecan on top. Delicious!
The recipe I’m sharing today is my standard bleu cheese dip that we always have with hot wings. This dip, along with a celery stick, cuts right through the heat of the wing sauce and gives that pleasant pungent taste you expect from a great bleu cheese dip. This is also a very simple thing to mix up and serve with some fresh veggie dippers when you have guests coming by.
1/2 cup mayonnaise
1/2 cup sour cream
juice of 1/2 lemon
2 oz. bleu cheese, crumbled
Mix the mayonnaise, sour cream, lemon juice and bleu cheese together in a small mixing bowl.
Add a generous pinch of salt and freshly cracked black pepper to taste. Cover and store in refrigerator for 30 minutes or more to allow flavors to combine. Serve with a selection of your favorite vegetables as a dip.
To use as a salad dressing, thin the dip with up to 1/4 cup milk or buttermilk.
Download a printable copy here.