Smoky Blue Cheese Dip Recipes

SMOKY BLUE CHEESE DIP

Smoky Blue Cheese Dip image

Really good dip. I found this on the Blue Diamond Almonds website. Can be made into a salad dressing by using 1 cup evaporated milk instead of 1/2 cup.

Provided by Lisa1

Categories Cheese

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup evaporated milk
1 cup mayonnaise
1 cup plain yogurt
1/2 cup blue diamond smokehouse almonds
4 ounces gorgonzola, softened
1 tablespoon cider vinegar
1/8 teaspoon ground black pepper

Steps:

Place almonds in food processor; cover. Process until coarsely chopped.
Combine evaporated milk, mayonnaise, yogurt, almonds,cheese, vinegar and black pepper in medium bowl; cover.
Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 205.1, Fat 16.5, SaturatedFat 4.6, Cholesterol 21.4, Sodium 373.4, Carbohydrate 9.7, Fiber 0.8, Sugar 3, Protein 5.9

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

Ingredients

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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