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Recipe Detail Page
Warm Blue Cheese Dip
Summer 2020
The funky flavours of blue cheese are spot on with smoky grilled vegetables. It’s best served warm—not too hot—to let the flavours shine.
Makes about 1 cup (250 mL)
4 oz (115 g) cream cheese, softened, cut into chunks
¼ cup (60 mL) sour cream
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) water
1 tsp (5 mL) Worcestershire sauce
Dash hot sauce
½ tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) white wine vinegar
2 oz (55 g) crumbled blue cheese
3 green onions, white and light green parts only, chopped
1 Combine cream cheese, sour cream, mayonnaise and water in a small saucepan over medium heat; whisk until smooth and hot. Remove from heat and stir in remaining ingredients. Do not overmix—there should be visible chunks of blue cheese. Serve warm. The dip is best the day it’s made.
Makes about 1 cup (250 mL)
