My friend, Joe "Cheesy" Sherman, makes what I think is the best blue cheese in the U.S., Northern Lights Blue. Northern Lights is great by itself but would be a nice ingredient for this recipe I found at www.nytimes.com. If you're looking for Northern Lights Blue, contact Joe at nlfoods@gmail.com.
2 garlic cloves, minced
1 pinch kosher salt
1/4 cup heavy cream or half and half
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, more for serving if desired
or 1 teaspoon diced/crushed chipotle pepper, seeds removed
1/4 teaspoon freshly ground black pepper
4 ounces blue cheese (about 1 cup, crumbled)
2 tablespoons chopped chives
Celery sticks, chips or chicken wings, for serving.
1. Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
2. Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
3. Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.
Yield: 6 to 8 servings.
2 garlic cloves, minced
1 pinch kosher salt
1/4 cup heavy cream or half and half
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, more for serving if desired
or 1 teaspoon diced/crushed chipotle pepper, seeds removed
1/4 teaspoon freshly ground black pepper
4 ounces blue cheese (about 1 cup, crumbled)
2 tablespoons chopped chives
Celery sticks, chips or chicken wings, for serving.
1. Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
2. Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
3. Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.
Yield: 6 to 8 servings.
This one sounds good. I am going to have to try it.
ReplyDeleteThanks Bill! I have bunco coming up and am going to do lettuce wraps with chicken and peanut sauce. Do you have any recipes for a meat filling with shrimp? I have a couple people that won't eat meat but will eat seafood.
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