Monday, May 27, 2013

Blue cheese dip or salad dressing



I make this dip frequently to keep in the fridge for dipping veggies (steamed broccoli is the best), for potato chips, tortilla chips, or, with a healthy dose of hot sauce, to transform a mundane chicken cutlet into a Buffalo chicken cutlet. 


This recipe will be sufficiently thick to use as a dip.  To use as a salad dressing, thin it with 1/4 cup milk or buttermilk.  

1 small shallot, minced (about 2 Tbp)
4 oz crumbled blue cheese
16 oz sour cream
1 cup mayonnaise
1 Tbp Worcestershire sauce
1 Tbp vinegar
1 tsp black pepper
6 dashes hot sauce (Tabasco, Frank's Red Hot, sriracha)

In a bowl, combine ingredients.  Mix well.  Refrigerate overnight to allow the flavors to bloom.

Sprinkle some chopped scallions, chives, or parsley on top for color, if desired.  


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