Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Blue Cheese Dip
| 4 ounces cream cheese at room temperature |
| 1 cup sour cream |
| 4 ounces tangy blue cheese |
| 2 TBSP chopped fresh chives |
| ½ teaspoon black pepper |
In mixer, beat cream cheese on medium speed until soft and creamy, about two minutes.
Reduce speed to low, add sour cream and beat until combined, about one minute. Add blue cheese and beat until cheese is crumbled and no large lumps remain, about one minute. Stir in chives and pepper.
Transfer dip to a small serving bowl, cover with plastic wrap, and refrigerate at least 30 minutes or up to one week. Serve with potato chips and raw vegetables.
NOTE: I got this recipe out of a Williams-Sonoma catalog. The recipe suggested "a tangy blue cheese, such as Point Reyes." I just bought a package of crumbled blue cheese at Publix. This is good as a dip, but it would also probably be good as a sandwich spread on a roast beef sandwich.