1/3 Photos of Simple Blue Cheese Dip for the Blue Cheese Lover
My grandmom used to serve this tangy yummy dip with celery. It makes a huge difference to use a high quality, strong blue cheese - if you use the cheap supermarket stuff this can be on the mild (I'd say bland) side. I like to use the strongest Spanish blue I can find. If you let it sit a couple of days in the fridge the blue flavor will intensify; you can also get stronger flavor by increasing the ratio of blue cheese to cottage cheese. Good with crackers or crudites; my husband uses it as a sandwich spread (try making one with turkey and tart apple slices); my toddler loves it straight out of a bowl (ever notice there's an "odd" in toddler?). You can use lower fat versions of the cottage cheese or milk without compromising taste, I think.
My Private Note
Units: US | Metric
- 1Remove rind from the cheese.
- 2In a medium size deep bowl (I use a 4 cup pyrex measuring cup) break the cheese into pieces.
- 3Add milk and cottage cheese.
- 4Blend with a hand blender until smooth (you can blend in a real blender too, but it's more annoying and harder to clean up).
- 5If consistency is too dense, add more milk and blend again.
- 6If it's too runny, add more cheese- the proportions are not rigid.
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Nutritional Facts for Simple Blue Cheese Dip for the Blue Cheese Lover
Serving Size: 1 (780 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 590.6
- Calories from Fat 339
- Total Fat 37.6 g
- Saturated Fat 24.2 g
- Cholesterol 108.9 mg
- Sodium 2204.8 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 0.0 g
- Sugars 1.1 g
- Protein 50.6 g