Last month my eldest child got married. It was a beautiful princess wedding and a southern one too. It even included the sweet tea. Unfortunately, no pimento cheese or cucumber sandwiches nor butter mints.
There was though a tasty blue cheese dip. I hadn’t had one in a great long while and realized I should make one more often. It is a bit different than the average dip and lovely for veggies, chips, or say slices of French bread. Not only is it good…it is a nice way to stretch some good blue cheese without overextending your budget.
Here is how I go about making my Blue Cheese dip…I imagine that the caterer went about it in a similar way. This makes a bunch…but you can cut the recipe easily
1/2 cup blue cheese, room temperature for easiest blending
1 1/2 cups cream cheese, softened
Finely chopped toasted pecans (optional, but delightful)
Smidge of mayonnaise
Mash the cheeses together. You can do this in the food processor if you have one or a mixer or with a fork. Add a bit of mayonnaise until you get the consistency you need for a soft spread or softer dip. Add a dash of Tabasco, parsley, and nuts to taste.