For as long as I can remember I have loved blue cheese! Even as a kid, it was my favorite salad dressing whether it was creamy or dry crumbled with a vinaigrette. I can remember coming home from school and fixing a bowl of blue cheese crumbles, vinegar and oil then dipping carrots in it.
Now that I’m older, I’ve discovered lots of new ways to eat blue cheese but I still love it on salads and I still like to dip my carrots in it for an afternoon snack. Here’s a dip I made up yesterday just for that purpose. The chives weren’t added until this morning when I went outside to water my plants and realized I hadn’t used any fresh chives for a while. I think they made the dip 10 times better!
Creamy Blue Cheese with Lemon and Chives
1/4 C. mayonnaise
4 oz. blue cheese
1/2 C. sour cream
1/4 C. plain yogurt
juice of one lemon
1/4 t. garlic powder
1/4 t. onion powder
1/2-1 t. salt (start with lesser amount)
fresh ground pepper to taste (I like a lot)
1 T. fresh snipped chives
In a small bowl, mash together blue cheese and mayonnaise with a fork. Stir in remaining ingredients. Taste and season with additional salt and pepper if desired. Best if refrigerated for several hours. Stir once more before serving.
Good with vegetables, chips or as a salad dressing. Enjoy!