I loved everything about this bold dip, except for the fact that I brought it to a party where the hostess was allergic to blue cheese. Talk about a faux pas. Of course being so gracious, she didn't mind (or didn't seem to mind, because you fake it when you're gracious). I served it with vegetables, potato chips and hot buffalo bugles and the non-allergic party goers really enjoyed the sharp, tangy flavor - a few of them even asked for the recipe (here you go).
BLUE CHEESE DIP
Yield: about 2 ½ cups
4 oz. blue cheese (preferably Maytag), crumbled
1 cup mayonnaise
1 cup sour cream
4 scallions, finely chopped (reserve some for garnish)
1/4 cup chopped parsley
1 small clove garlic, pressed or crushed and minced
dash of worchestershire sauce
dash of tabasco
pinch of salt
1. Combine everything in a medium bowl; mix until well blended. Cover and chill in the refrigerator. Best made 1 to 2 days ahead (it improves as it sits).
2. Garnish with chopped scallions. Serve with chips, vegetables or buffalo wings (if you want it thinner, just stir in a little buttermilk or milk).
|crumbling the blue cheese|
|everything else added to the bowl|
|blue cheese dip|