A slightly lighter take on classic blue cheese dip
Jessica Webster | AnnArbor.com
I’ve been known to order Buffalo chicken wings (which I’m not terribly fond of), just so I could get the side of celery and blue cheese dip. Ditto, questionable salads. Blue cheese? Yes please.
Sadly, most packaged supermarket blue cheese dressing and dips don’t measure up. Either they’re strangely and unnaturally sweet, or they taste more like preservatives than they do like something you’d want to eat.
This is why it seemed especially important that I learn to make my own. If I’m going to cop out and just serve crudités at book club, for example, I’d better step up with something delicious and homemade.
In her latest cookbook, Ina Garten ("The Barefoot Contessa") has a recipe for a Chunky Blue Cheese and Yogurt Dip. In this recipe, Garten replaces the sour cream traditionally found in blue cheese dip with a thick Greek yogurt, making it lighter and somewhat healthier. The yogurt also gives the dip a nice tang.
The Barefoot Contessa recipe calls for 5 dashes of Tabasco sauce, but I experimented with some prepared horseradish and like the flavor even more. The instructions call for the use of a food processor, but if you crumble the blue cheese into smaller chunks, you can mix it up just as well with a little patience and a spoon.
Chunky Blue Cheese & Yogurt Dip - adapted from The Barefoot Contessa “How Easy Is That?”
- 1/4 cup - finely chopped shallot
- 1 teaspoon - minced garlic
- 2 tablespoons - freshly squeezed lemon juice
- 7 ounces - Greek-style yogurt, such as Fage Total
- 1/2 cup - good mayonnaise, such as Hellmann’s
- 4 ounces - sharp (mountain) Gorgonzola, crumbled
- 2 teaspoons - prepared horseradish
- 1 teaspoon - kosher salt
- 1/2 teaspoon - freshly ground black pepper
- 3 tablespoons - minced fresh chives
Crudités and/or crackers, for serving
Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, horseradish, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and or crackers for dipping.
Makes 2 cups.Jessica Webster leads the Food & Drink section for AnnArbor.com. You can reach her at JessicaWebster@AnnArbor.com.