Prep 10 mins
Cook 0 mins
A friend originally made a variation of this recipe, and I later found this version in the Colorado Collage cookbook. Definitely tastes better after a few hours.
- 1⁄2 lb blue cheese, crumbled
- 1⁄3 cup red onion, chopped
- 1⁄3 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon garlic, crushed
- 1 teaspoon dry mustard
- 1⁄4 teaspoon black pepper
- 1⁄3 cup fresh parsley, chopped
- water crackers
- Set blue cheese aside.
- Combine remaining ingredients in a bowl.
- Add blue cheese.
- Cover and let stand at room temperature 2 hours.
- Serve on crackers.
Definitely 5 Star. Gotta like bleu cheese though. Much better at room temp than cold. Although, if you get the munchies late at night, this is terrific spread on the end piece of plain white homemade bread. Even cold. With a glass of sauvignon blanc. Mmmm. Many thanks for posting. UPDATE: 2/9/09. Soften 4 oz. of goat cheese and add all the other ingredients for a creamier spread with essentially the same flavors. The goat cheese does cut the strong bleu cheese taste though, without changing the basic flavor. Take it out of the fridge an hour before if you want it spreadable. That may or may not be what you're looking for! Very good!
This recipe is a WINNER!! I made exactly "as is", use a good Danish Blue and everyone raved! Super quick to throw together ahead of time and left it in the fridge until 2 hrs before the party. It's screams for a good glass of red wine. I would recommend this to any blue cheese lover!
If you love blue cheese and blue cheese dips this is the best. With the Christmas season on top of us this will be the star or the dips. Thanks for this wonderful recipe!