Creamy Blue Cheese Dip

This cheese was created in the early 20th century by a Danish cheese maker by the name of Marius Boel. This was his attempt to mimic the ever-popular Roquefort cheese in terms of appearance, flavor, texture, and taste.

Danish Blue is a semi-soft, creamy cheese made from cow's milk. Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese. It's commonly sold in wedges, drums, or blocks. The needling process takes place in the curd phase, and Penicillium Roqueforti is inserted evenly into the deep channels. Traditionally, the cheese is aged in a cave or another dark, damp environment for 8 to 12 weeks.

All Roquefort is made from the milk of the Lacaune, Manech, and Basco Bearnaise sheep. Only cheese aged in the Combalou caves in Roquefort-sur-Soulzon may be labeled "Roquefort." Penicillium roqueforti can only be found in these same caves.

  

Within 48 hours of milking, the rennet is added to the ewe's milk. It's then heated and placed into large vats, where it's allowed to ferment into curds. The curds are then carefully cut into cubes, drained, and salted. It then remains at the dairy for a few days until it's transferred to the caves. Just before entering the caves, the cheese is thoroughly pierced to encourage fungal growth. The soon-to-be blue cheese is then left in the caves for a few weeks to allow the spore growth. The loaves are then wrapped and aged for another 3 to 10 months.

 

Up until now, I had only used gorganzola in savory biscuits with salami. Which are oh sooooo good! Now I knew my kids were a no-go on blue cheese, and for some reason figured Kevin was too. So that was that, no other recipes came out of my kitchen. 

 

But when I was planning out a few dishes for the upcoming days on the blog, I chose one that was insipred by buffalo wings and knew that, even though we always use ranch dressing, blue cheese is the "traditional" side kick. 

 

I decided to check in with the Mr. to see what his thoughts were on blue cheese. I got a two thumbs up. How do I not know these things about him? 

 

So I started experimenting with dip recipes, and there are a TON of them out there! I tweeked I twisted. Some called for things like garlic powder, mustard, or vinegar, but I just wasn't feeling it.

 

After what felt like a kablillion different versions, this is what we decided was the best. It is creamy, and tangy, but lets the blue cheese be the star, and boy does it sparkle! I have been eating it on just about everything I can, minus maybe peanut butter and jelly!

 

If you prefer ranch dressing, but want a healthier version (who wants all the chemicals in store bought?), here is my version. But please please please people....I am on my knees begging now.....even if you think you hate blue cheese, give this a try. Maybe with gorganzola?  

 

 

Creamy Blue Cheese Dip

This Creamy Blue Cheese Dip is seriously heavenly with the tang from Greek yogurt and earthy blue cheese. Perfect for veggies, chicken wings, and more.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine American

Calories 53.32 kcal

Ingredients

  

• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup unsweetened almond milk
• 4 ounces blue cheese crumbles
• 1 tablespoon fresh lemon juice 1/2 of a lemon
• 1/4 teaspoon Worcestershire sauce Pink sea saltFresh cracked black pepper

Instructions

 

• Place the ingredients in a medium bowl and combine, smashing some of the blue cheese crumbles with the back of a spoon. Taste and adjust salt and pepper as needed.

Disclaimer

Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Nutrition

Calories: 53.32kcalCarbohydrates: 0.54gProtein: 2.29gFat: 4.68gSaturated Fat: 1.74gCholesterol: 7.11mgSodium: 142.86mgFiber: 0.01gSugar: 0.32g

Keyword Keto, Low Carb, Gluten-free, Appetizer, Salad Dressing

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