Where do you stand on the term “foodie”? How about “fridge”? And “veggies”? These are all words that food people frown upon. I find myself refraining from using them when in reality none of them bother me and “fridge” is much easier to type than “refrigerator”. So I’m going to talk about veggies and dip. Not vegetables and dip.
You might think that years of going to parties where the only thing I could eat was veggies and dip might have soured me on that combo. The opposite is true. I zero in on that platter. If I parked myself next to it, I might be able to eat the whole thing. And taking a few veggies on your plate with a spoonful of dip just doesn’t taste as good as standing at the table and eating from the platter. The same is true of chips and salsa. Am I right?
I like making dips that keep well and having them easily accessible for friends and relatives who might stop by. A casual weeknight dinner feels just a little bit more fancy if there is an appetizer involved. I always keep good olives in my fridge (not refrigerator) for that same reason. And then no one minds if it takes you a little longer to get dinner on the table.
This dip is just a bit unexpected with the smoked blue cheese. I’m sure it would be great with regular blue cheese too but I have always been a fan of any smoked cheese. I served this one night with these beautiful vegetables from Oxbow Farm and on another night with pita chips.
One Year Ago: Yogurt and Oregano Pesto Soup,
Two Years Ago: Savory Scones
Three Years Ago: Mint Filled Brownie Cupcakes
Four Years Ago: Fresh Summer Rolls with Hoisin Peanut Dipping Sauce
Blue Cheese Dip
1 garlic clove, coarsely chopped
2½ tsp. red wine vinegar
1 tsp. finely chopped fresh thyme
½ pound smoked (or regular) blue cheese, crumbled
1 cup sour cream
2/3 cup mayonnaise
Freshly ground black pepper
Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms. Whisk garlic paste, vinegar, and thyme in a medium bowl. Add cheese; mash with the back of a fork until cheese in finely crumbled. Stir in sour cream and mayonnaise. Season dip to taste with salt and pepper. Serve with assorted vegetables. (Can be made 2 days ahead. Cover and chill.)