The Traveling Epicurean’s Blue Cheese Dip
As seen at Page Hardware’s cooking class
- 2/3 cup (1/2 cup if you like a milder flavor) of Danish, Maytag, Stilton or what ever your favorite crumbling blue may be.
- PLUS 1/3 cup blue cheese extra for sprinkling on top of dressing when you plate the salads.
- NOTE: Look for beautiful blue veining in the blue cheese. Maytag and Stilton are not as crumbly as Danish, so you will probably have to cut them up with a knife instead of breaking the cheese up with your hands.
- 1 cup Hellman’s Mayonaise (I ONLY use Hellman’s)
- 1 cup sour cream
- 1 Tbsp olive oil
- 1 Tbsp “seasoned” rice wine vinegar
- 1 tsp champagne vinegar
- 1 tsp Worcestershire Sauce
- 1/2 tsp Siracha (Asian hot sauce you can find at local grocery store with other “hot sauces”)
- 1/2 tsp Coleman’s Dry Mustard
- 1/4 tsp salt
- 1/4 tsp finely ground pepper
- Put all above ingredients into a food processor EXCEPT 1/3 CUP OF BLUE CHEESE (you are saving that extra 1/3 cup of blue cheese to crumble on top when plating) and pulse slowly for 15 seconds until you get the desired smoothness. You may want to take off the top and get a better peek.
- Pulse until smooth, pour the dressing into a large bowl, toss in a handful of crumbled blue (that extra 1/3 cup), mix in gently with a spatula and voilà!
- Dress salad or vegetables and sprinkle with extra crumbled blue on top… Enjoy!
Read more about Michel Vejar, The Epicurean here: http://thetravelingepicurean.com