Blue Cheese Dip/Spread

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)
Snipped parsley
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.

Comments

  1. Congratulations to your family!

    I did a double-take on the recipe because that is the exact same blue-cheese ball we set on the coffee table at my wedding reception…and I made it again last week for brunch.

    I was kind of surprised at how few people ate it at brunch, though; I suspect my manager’s special Roquefort was a little strong!

  2. Ah, but you do it in a ball. I am lazy and do it in a bowl. Ok, not just laziness…I am also pretty bad at making an appetizing looking ball. Also, it is tough to find cheese ball fans these days I think. It really is too bad, because cheese balls are so much more economical than a cheese plate.

    Thanks for the kind wishes. It was a lovely wedding. I liked meeting the young man’s family and learning what good people they seem to be (outside of their son, who has always been courteous and quite a proper prospect in my mind for the most part).

  3. Rochelle says:

    This reminded me of a retro appetizer my Mom used to make in the early 60’s for cocktail parties. She would make a mixture like yours but thin it out with a little milk, then dye it with green food coloring and pipe it out in a leaf shape on little squares of bread. Then it was decorated with a pickled onion or caper. I remember it tasted good even though it was fussy to make.
    Congratulations, a wedding in the family is always wonderful isn’t it.

  4. Green? Really?
    I may need to try that.

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