Blue Cheese Dip

Ingredients

1	c	mayonnaise	See note.
1	c	sour cream
2	T	shallot	minced
1/2	ea	lemon	juiced
1/2	t	Worcestershire sauce
to taste		salt
to taste		ground pepper	white or black
8 – 10	oz	crumbled blue cheese	See note.

Procedure

1. In a large bowl, combine everything but the cheese.
2. Stir in the cheese.
3. That’s it. For best results, let it sit in the fridge for an hour or two before serving.

Notes

Mayonnaise: Make your own if you can. Vegetable oil, egg yolk, lemon juice, mustard, salt, and pepper taste a lot than the store bought stuff with added sugar, mysterious chemicals, etc. And if you make it yourself, you know it’s real food.

Blue Cheese: This is not the time to track down a wonderful, sublime hunk of cabrales. This is the time to use the cheapest stuff you can find in the dairy aisle of the grocery store. Good blue cheese gets muted by the mayonnaise and sour cream. So does the cheap stuff, but those harsh, sometimes even metallic flavors come shining through, tangy and bright! I usually buy two little containers. Sometimes they each have 4 ounces, sometimes 5.

Variations

You can add more sour cream if you like. If you leave it out entirely, you have blue cheese salad dressing.

You can add more lemon juice, but be careful: If it’s lemony flavor you’re after rather than more tanginess, you’re better off adding zest. Using lime instead of lemon is an interesting variation, too.

I like shallots, but onions of any sort are wonderful, especially if your Organic delivery included thin “Spring” onions.

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