Veggies and Dip

September 3, 2012

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

Bon Appétit
8-10 servings

Kosher salt
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.)


  1. Mmmmm, blue cheese dip, my boyfriend is going to love this recipe.

    It’s funny, but in Ireland, noone says refrigerator and it would be very odd if someone started calling the fridge a refrigerator.

    Comment by Dawn — September 3, 2012 @ 8:38 am

  2. I’ll have to try this, it sounds real tasty. I need a good blue cheese dip. My hubby doesn’t like blue cheese. Such a shame, I will have to eat it all myself.

    Comment by Jacqueline — September 3, 2012 @ 7:56 pm

  3. I don’t tend to like the word foodie only because it implies that I’m pickier than I am (although in reality I am way pickier than I THINK I am)…but I use fridge and veggies with reckless abandon. ANd so should you. :) I’ve heard a lot about smoked blue cheese recently and I think I need to find it!

    Comment by Joanne — September 4, 2012 @ 12:34 am

  4. Smoked blue cheese sounds like it would make this so unique and delicious.


    Erin –

    Comment by Erin — September 4, 2012 @ 4:14 am

  5. Smoked blue cheese – sounds intriguing. This looks yummy. And I always say fridge and veggies.

    Comment by Charlotte — September 6, 2012 @ 7:33 pm

  6. Hmmm or should I say YUM! Another word that “foodies” frown upon. I, kind of quit caring, a few years ago about what the foodie blog police had to say. Sometimes it is just easier (quicker) for me to type fridge, veggies, etc…. so I just do. I think people come to your (ours) sites because of the realism. Like this dip. WOW, isn’t smoked blue just about one of god’s greatest creations. I discovered it a couple months ago, after eating it all by myself. OY!

    Comment by Denise — September 11, 2012 @ 3:36 am

  7. Hi, It looks yummy and mouthwatering.i tried this at home , my family and lid loved it. Thanks for this good posting.Your description is very nice any one can follow easily.
    All the best keep posting……….

    Comment by sunidhi — September 16, 2012 @ 10:28 am

  8. I don’t mind any of those words–my gramma called it a fridge, so it seems normal. Veggies I’ve had to warm up to over the last few years–now it seems to make them sound tastier and more friendly!

    I wasn’t thinking about dip at all till I saw that pic–now I WANT some!

    Comment by nancy baggett — September 18, 2012 @ 7:55 pm

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