Blue Cheese Dip With Vegetables Recipes

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BLUE CHEESE DIP



Blue Cheese Dip image

This blue cheese dip requires only 3 ingredients: blue cheese, yogurt and cream cheese. Mix together and serve with vegetable crudités and crackers. A great recipe when you're in a rush!

Provided by Michelle Minnaar

Categories     Appetizer

Time 10m

Number Of Ingredients 3

150g (5oz) blue cheese, crumbled
150g (5oz) cream cheese
75ml (5 tbsp) Greek yogurt

Steps:

  • Crumble the blue cheese into a mixing bowl.
  • Beat with a wooden spoon until softened.
  • Add the cream cheese and stir until well incorporated.
  • Stir in the Greek yogurt.
  • Season to taste and serve with vegetable crudites and crackers. Enjoy!

Nutrition Facts : ServingSize A small heap, Calories 143 calories, Sugar 1.3 g, Sodium 277.7 mg, Fat 12.4 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0 g, Protein 6.2 g, Cholesterol 34.5 mg

BLUE CHEESE DIP WITH VEGETABLES



Blue Cheese Dip with Vegetables image

A low-fat version of everyone's favorite decadent dip. See Tips from the Kitchens, below, for two more flavor variations.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 24

Number Of Ingredients 8

1 1/2 cups small curd creamed cottage cheese
2 tablespoons milk
2 teaspoons lemon juice
2 teaspoons grated onion
3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1 medium bell pepper
Raw vegetables, for dipping

Steps:

  • Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  • Cover and refrigerate 1 hour to blend flavors.
  • Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 70 mg

KITTENCAL'S VEGETABLE PLATTER WITH BLUE CHEESE DIP



Kittencal's Vegetable Platter With Blue Cheese Dip image

Your guests will love this veggie tray! --- plan ahead the dip *must* be chilled for at least 3 hours or up to 24 hours before serving, the flavors will strongly intensify --- The amounts listed for the of dip is enough for about 6-8 people, I suggest to double or triple the amounts if serving a large crowd, if doubling increase the fresh garlic by only as small amount, I did not list amounts for the veggies choose as much as you want to use and whatever assortment you desire --- the veggie platter may be made well in advance, cover tightly with plastic and refrigerate until ready to serve, you will need a large round serving platter to accommodate all the veggies and the bowl of dip --- now if you really want to take this veggie platter to a whole new level and make it really special place assorted cheeses and deviled eggs around the dip bowl on the platter, see my recipe#77854

Provided by Kittencalrecipezazz

Categories     Christmas

Time 3h

Yield 8 serving(s)

Number Of Ingredients 22

1 cup sour cream
1/2 cup Hellmann's mayonnaise (do not use salad dressing)
3 tablespoons finely crumbled blue cheese (can use more for a stronger taste)
1 tablespoon minced yellow onion
1 teaspoon minced fresh garlic
1 tablespoon dry ranch dressing mix
1/4 teaspoon dried dill weed
2 teaspoons Worcestershire sauce
2 tablespoons buttermilk
Tabasco sauce, to taste (optional)
carrot (peeled and sliced into sticks)
celery (cut ribs into 3-inch long sections)
cucumber (cut into about 1-inch thick slices)
cherry tomatoes (use small cherry tomatoes and leave whole)
white button mushrooms (leave whole, slice off bottom of stem and wipe clean using a dry paper towel)
green onion (cut off small hanging roots on white part and remove any damaged leaves, trim to uniform length)
sweet pepper (cut into strips or rings)
radish (cut off stem and root end, the long radishes may be cut into an accordion shape by slicing almost th)
broccoli (cut into small florets leaving a small stem attached)
cauliflower (cut into small florets)
crusty breadstick (use the long crusty breadsticks)
2 large lettuce leaves (to be placed under the dip bowl)

Steps:

  • For the dip; in a food processor combine all ingredients except Tabasco, buttermilk and veggies until smooth (adjusting the processing time for a smooth or semi-chunky texture).
  • Add in buttermilk, start with 1 tablespoon adding in more until desired consistency is achieved.
  • Add in Tabasco to taste and adjust ingredients to taste if desired.
  • Place the dip in a round glass serving bowl; cover and refrigerate for minimum 3 hours.
  • TO ASSEMBLE; place 1 to 2 lettuce leaves in the center of a extra large serving platter, then place the dip bowl onto the leaves.
  • Arrange each veggie around the edges of an extra large round serving platter, place bread sticks in between each pile of veggies to separate.

Nutrition Facts : Calories 134.5, Fat 11.9, SaturatedFat 5.1, Cholesterol 19, Sodium 183.5, Carbohydrate 5.7, Fiber 0.1, Sugar 1.4, Protein 2

VEGETABLE CHIPS WITH BLUE-CHEESE DIP



Vegetable Chips with Blue-Cheese Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield 8-10 servings

Number Of Ingredients 12

1/2 cup heavy cream
1 8-ounce container sour cream
2 tablespoons fresh lemon juice
4 ounces blue cheese, crumbled
2 scallions, finely chopped
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
Vegetable oil, for frying
All-purpose flour, for dredging
2 medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick
Kosher salt
1 sweet potato, peeled and sliced 1/8-inch thick

Steps:

  • Make the dip: Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.
  • Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down.
  • Transfer the chips with a slotted spoon to the rack and season with salt. Let cool at least 5 minutes; the chips will crisp up as they cool. Return the oil to 350 degrees F between batches.
  • Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes. Transfer to the rack, season with salt and let cool. Serve the chips with the blue-cheese dip.

BLUE CHEESE ONION DIP



Blue Cheese Onion Dip image

I decided to tweak the onion soup dip you see at every gathering, and everyone seems to be glad I did. Serve with crisp, raw vegetables or potato chips, and you're set. -Vicki Desy, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings (1/4 cup each).

Number Of Ingredients 7

2 cups sour cream
2/3 cup mayonnaise
2 tablespoons onion soup mix
1 garlic clove, minced
1 cup crumbled blue cheese
1/3 cup chopped walnuts, toasted
Assorted fresh vegetables

Steps:

  • Mix first four ingredients until blended; stir in cheese. Refrigerate, covered, at least 2 hours, until flavors are blended., To serve, top with walnuts. Serve with vegetables.

Nutrition Facts : Calories 224 calories, Fat 22g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 306mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

ZESTY BUFFALO BLUE CHEESE DIP



Zesty Buffalo Blue Cheese Dip image

A spicy Buffalo blue cheese dip, great for parties. Serve with tortilla chips or bread.

Provided by Matthew A

Time 15m

Yield 32

Number Of Ingredients 4

2 cups blue cheese salad dressing
1 cup sour cream
1 cup crumbled blue cheese
4 tablespoons Buffalo sauce

Steps:

  • Combine blue cheese dressing, sour cream, blue cheese, and Buffalo sauce in a small slow cooker. Mix well and cook on Low until melted and hot, about 10 minutes.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 1.9 g, Cholesterol 8.9 mg, Fat 10.8 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 282.1 mg, Sugar 0.5 g

BLUE CHEESE DIP II



Blue Cheese Dip II image

Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving.

Provided by Lisa Fisk

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 24

Number Of Ingredients 6

1 cup mayonnaise
1 cup sour cream
4 green onions, finely chopped
2 tablespoons dried parsley
4 ounces blue cheese, crumbled
garlic salt to taste

Steps:

  • In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 1.1 g, Cholesterol 11.2 mg, Fat 10.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 124 mg, Sugar 0.2 g

BLUE CHEESE GARLIC DIP



Blue Cheese Garlic Dip image

This creamy dip is great alongside my spicy Creole-Cajun Chicken Wings or as a vegetable dip. If you like, you substitute crab for the shrimp-it makes an excellent variation.-Ron Treadaway, Acworth, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 2 cups.

Number Of Ingredients 10

1 jar (12 ounces) refrigerated blue cheese dressing
1 can (4 ounces) tiny shrimp, rinsed and chopped
4 green onions, thinly sliced
1 to 2 garlic cloves, minced
1/4 teaspoon celery seed
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • In a bowl, combine all of the ingredients; mix well. Cover and chill for at least 2 hours. Serve with vegetables, crackers or Creole-Cajun Wings (recipe above).

Nutrition Facts : Calories 116 calories, Fat 11g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 328mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

CREAMY BLUE CHEESE DIP



Creamy Blue Cheese Dip image

I like to use Maytag blue cheese for this party dip, but any blue cheese will do nicely. Serve this creamy delicious dip with chopped fresh vegetables, wedges of toasted pita bread, or roasted chicken nuggets.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 2h10m

Yield 2 cups

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
6 ounces blue cheese, crumbled (1 1/2 cups, I prefer Maytag blue cheese)
3 tablespoons butter, softened
1/3 cup sour cream
1 teaspoon minced garlic
2 1/2 tablespoons heavy cream

Steps:

  • Mix together cream cheese, Maytag blue cheese, butter, sour cream, garlic, and heavy cream in bowl of food processor or blender, and process till smooth.
  • Place in a serving dish and refrigerate several hours or more.
  • Can be made ahead the day before to serve for parties.

BLUE CHEESE DIP



Blue Cheese Dip image

Provided by Sarah Dickerman

Categories     Condiment/Spread     Cheese     Appetizer     Cocktail Party     Fourth of July     Picnic     Graduation     Father's Day     Backyard BBQ     Blue Cheese     Summer     Family Reunion     Poker/Game Night     Shower     Engagement Party     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Kosher salt
1 garlic clove, coarsely chopped
2 1/2 teaspoon red wine vinegar
1 teaspoon finely chopped fresh thyme
1/2 pound smoked (or regular) blue cheese, crumbled
1 cup sour cream
2/3 cup mayonnaise
Freshly ground black pepper
Assorted fresh vegetables for dipping (such as baby carrots, green beans, and endive leaves)

Steps:

  • Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms. Whisk garlic paste, vinegar, and thyme in a medium bowl. Add cheese; mash with the back of a fork until cheese is finely crumbled. Stir in sour cream and mayonnaise. Season dip to taste with salt and pepper. Serve with assorted vegetables. DO AHEAD: Can be made 2 days ahead. Cover and chill.

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