Recipe by Oolala
For raw veggies, crackers or apple slices. Sounded so different that I had to post it! I found it in the local newspaper but it is originally from "Very Blueberry" by Jennifer Trainer Thompson. Need 1 hour to chill before serving .
Top Review by AKillian24
This had my curiousity going..and I am so glad I followed it! Because the ingredients are so different, I adhered very closely to the recipe. I had to use cayenne in place of hot sauce because I was out. This is a GREAT dip! Perfect with red wine as an appetizer. We opted to layer a thin slice of apple over a toasted baguette with a bit of dip... there so many strong but complimentary flavors in your mouth at once, with the hot sauce/cayenne leaving a bit of 'wow' at the end. If I was brave enough to serve this at a gathering (it is that good!), I would sprinkle some of the chopped green onions ontop so that it was not assumed to be a 'sweet' dip as it is a very bright purple.
- 6 ounces blue cheese, crumbled (Maytag or Danish)
- 1 1⁄2 cups blueberries (fresh or thawed)
- 8 ounces cream cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4-1⁄2 teaspoon hot chili sauce
- 1⁄2 cup green onion, green part only, finely sliced
- 1⁄2 cup walnuts, chopped
Directions See How It's Made
- Place blue cheese and blueberries in the bowl of a food processor fitted with the metal blade and blend until smooth, about 2 minutes.
- Transfer mixture to a bowl and stir in the remaining ingredients.
- Cover and refrigerate at least 1 hour or as long as 3 days.