Blue cheese dip
Fewer things give me more pleasure than a pile of chicken wings, like the ones here. Sometimes the wings are just an excuse to make and get stuck into a blue cheese dip. Spicy wings react really well to the calming nature of the dip.
This recipe is all about personal taste. Another good reason for making it - lots of tasting!
The type of blue cheese, and how much you use is up to you. I wouldn't use anything too good. A basic Stilton works well. This recipe actually uses the good old Castello Danish Blue. It is sharp and salty and perfect, but play with the type of cheese, Saint Agur, or a Roquefort perhaps, whichever is your favourite.
You can make this in a processor, or by hand. The processor version is smoother and creamier. I prefer mixing and mashing by hand. Discovering a lump of blue cheese is like finding a hidden treasure when you dip.
The recipe lists a clove of garlic - start with half and taste, if you like more it is easier to add. The same applies to the lemon juice, start with a squeeze, taste and add more.
The finished dip should be creamy, salty, a little sharp and leave you wanting to dip some more. It even makes celery palatable!
Step 1 - Make the dip
- Crumble the blue cheese into a bowl or processor
- Add the sour cream and mayonnaise
- Pulse to combine, or mix it together by hand, mashing the cheese into the cream and mayo
- Grate in half a clove of garlic
- Add a squeeze of lemon and a grind of black pepper
- Give it a good stir and taste
- Adjust the garlic, lemon and pepper until the dip tastes they way you like it
- Refrigerate until needed
Step 2 - Serve the dip
- Chicken wings and celery sticks are traditional
- Use with crudites
- Thin with a little milk and use as a coleslaw dressing
- Serve with a nice fat steak! (Or some wings)
Blue cheese dip
- 150g blue cheese
- 125ml sour cream
- 125g mayonnaise
- 1 clove garlic
- Lemon juice
- Ground black pepper
