Blue Cheese Dip
Ingredients:
Zest and juice of 1 medium lemon
2 Tablespoons fresh, finely chopped parsley
1 cup sour cream
2/3 cup mayonnaise
1 teaspoon sugar
1 clove fresh grated garlic
1/4 teaspoon kosher salt
Freshly ground black pepper
8 ounces blue cheese
2 Tablespoons fresh, finely chopped parsley
1 cup sour cream
2/3 cup mayonnaise
1 teaspoon sugar
1 clove fresh grated garlic
1/4 teaspoon kosher salt
Freshly ground black pepper
8 ounces blue cheese
Directions:
In a medium mixing bowl, add the lemon zest and juice to chopped parsley.
Add sour cream, mayonnaise, sugar, garlic, kosher salt, and black pepper. Whisk until smooth and combined.
Crumble 8 ounces blue cheese (about 2 cups).
Gently fold together with a flexible spatula until the blue cheese is evenly distributed.
Add sour cream, mayonnaise, sugar, garlic, kosher salt, and black pepper. Whisk until smooth and combined.
Crumble 8 ounces blue cheese (about 2 cups).
Gently fold together with a flexible spatula until the blue cheese is evenly distributed.
Notes:
Refrigerate in an airtight container for as long as 5 days before serving.
You can use commercial mayonnaise, or you can very easily make your own from scratch. Scratch is always better.
Serve with assorted fruits and vegetables, chicken wings, or Buffalo Chicken Jalepeño Poppers for maximum yum.
You can use commercial mayonnaise, or you can very easily make your own from scratch. Scratch is always better.
Serve with assorted fruits and vegetables, chicken wings, or Buffalo Chicken Jalepeño Poppers for maximum yum.