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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.
How are you all this fine Thursday morning (or afternoon if you aren't a left coaster like me)!
Y'all know I am in a good mood because today is the day I get my granddaughter all.day.long! This is the day I look forward to all week. Who cares about the weekend (OK when football starts Sunday will be kinda important too) when you have a day full of adorable baby cuddles and kisses? She is just starting to smile and coo, so I always have a camera in hand with the hopes of preserving those moments forever.
Of course that usually means that Poppa Kevin is in those photos since it is hard to take a photo with one hand and hold a squirmy baby with the other. Although I was able to take a Kylee's first selfie the first day I kept her.
Don't you want to squeeeeeeze those cheeks???
This is one of my fave photos of Kylee with her Poppa. She is watching Deadliest Catch with him (one of his favorite shows) and he is explaining what is going on. Totes adorbs!!
But, you didn't come here to hear me go on, and on, and onnnnnnnnnn about my g-baby right? Nope, you are here for this delicious dip, and holy shizzz people, this is one damn delicious one!
I have to admit that I grew up being a blue cheese hater. I think that is pretty normal though for kids. I mean, blue cheese doesn't exactly stir up images of ice cream and cookies. Let's be honest, usually the better the cheese, the stinkier it is.
When I was young my grandmother luvvvvvvvvvved her some blue cheese dressing, and smothered her salad in it every time we went out to eat. She tried to get me to get it, but there was no way I was going to eat something that smelled to me like yesterdays socks!
As I got older I began to develope a more mature palate, and when I say older I mean about 8 years ago. I eased myself into the blue cheesy world with with Danish Blue, or as I like to call it, blue cheese with training wheels. I was suprised to realize that that "funk" translated into amazing flavor. It was earthy, and salty, with a tangy bite. Color me all kinds of suprised! Who knew moldy cheese could taste so good???
Since then I have graduated to stronger and stronger cheese, from Danish Blue.
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.
To Roquefort.
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
Yield: 16 tablespoons
Prep time: 10 MinTotal time: 10 Min
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.
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 salt
- Fresh 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.
Calories
53.32
Fat (grams)
4.68
Sat. Fat (grams)
1.74
Carbs (grams)
0.54
Fiber (grams)
0.01
Net carbs
0.53
Sugar (grams)
0.32
Protein (grams)
2.29
Sodium (milligrams)
142.86
Cholesterol (grams)
7.11
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.
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This post contains affiliate links. As always, all opinions are my own.
Betsy @ Desserts Required
Yup, I sure do want to squeeze those GORGEOUS cheeks!! I, also, want some of this blue cheese dip!!!
Bobbi | Bobbi's Kozy Kitchen
She is pretty irresistable 🙂 If you were here you could do both!!
Deb
I'm confused...I don't see the actual recipe on this blog.
bobbiskozykitchen
I am sorry, we are working on fixing this issue!