Blue Cheese Dip & Dressing
Super healthy, as it's made mostly with yogurt, this robust, thick dip that can be turned into a dressing. This is the blue cheese dip for blue lovers, as it's heavy on rich cheese. Dip fresh or steamed veggies, chicken, steak, or even strawberries or peaches (ikr?!) in this complete and total awesome sauce.
what's cool about this recipe
how I make it
my base recipe, my variations, and how I make it into a mix to make life easier
Blue Cheese Dip & Dressing
Robust, and thick dip that can be turned into dressing. This blue cheese is for the blue lovers, as it's heavy on blue.
- 1.5 cups Greek yogurt
- 1/4 cup mayonnaise
- 1 tsp red wine vinegar
- 1 tsp lemon juice
- 2 cloves garlic
- 1.25 cup crumbled blue cheese
- 1/8 tsp salt
- 1/2 tsp ground black pepper
Put everything in a food processor and blend until it reaches the consistency you like (chunky or smooth). The smoother it is, the thicker it will be.
To make this into a dressing, drizzle in whole milk while processing until it reaches your preferred consistency. This is a very strong dip, so keep this in mind as you do what you want to with it.
Quick background about where this recipe came from, and how it's used
Frank's Red Hot's slogan is "I put that s*** on everything." Funny old commercials with an old lady actually bleeped-out on a commercial. Revolutionary in its time. Ghastly. And awesome. I wish that slogan wasn't already taken. I think that phrase runs through my head every 4th day when I make a batch of this, and then every day I carry my bowl of fresh veggies and dip to my favorite chair to watch a show and indulge. Since Jordan has discovered the awesomeness of this dip, he's putting it on his steamed veggies and meats, so I'm making double batches now... every 4 days. We're running through a lot of blue cheese.
This dip is best when eaten within 4 days. Honestly, on the 4th day, it's not nearly as good as it was on the 3rd day IF you're putting in 2 cloves of garlic. By the 4th day, the garlic has staged a revolution, has claimed the land and all of the yogurt's cultures, and is demanding compensation for its moments in the food processor. I don't know what this dip is like on the 5th day... it's never lasted that long in this household. I grimace to think of what it could be.
The easiest way to mitigate the garlic's right to assemble and revolt is to put in only 1 clove of garlic. Less garlic, less revolutionaries. It's population control. What this makes is a less bitey, less potent, but smoother more gentle dip. With 2 cloves of garlic, it's more robust, it bites, it kicks ya in the teeth, and it makes sure you know who's boss. (the dip is boss) But if you need it to last a little bit longer, or if you're making it a couple of days in advance of an event, just add only 1 clove of garlic and squash the rebellion. If you need the longevity, but still want the kick in the teeth, add only 1 clove of garlic, but add 1/8 tsp of cayenne. That'll kick your teeth in.
If you're a glutton for punishment, add both the 2 cloves of garlic and the 1/8 tsp of cayenne. Been there, done that... once. I might again someday. (smh)
- Dressing: Add milk a drizzle at a time to reach the consistency you prefer. I prefer my dressings to be more like a wedge dressing below, because it stretches it out throughout the whole salad without getting heavy. There's a wonderful lightness to thinner dressings. If you prefer it really thick, though, add milk to a measuring cup and slowly whisk some milk in until it's where you want it. When it's at the consistency you like, check to see how much milk you added. Make note of that amount and use it whenever you make this recipe into a dressing in the future.
- Wedge Salad Dressing: Wedge salads use thinner dressings to allow the dressing to melt into the cracks and folds of the wedge.
- Blue Cheese Wings n' Things: Make my pressure cooker chicken with chicken legs, thighs, or wings. In the step when the chicken is placed on a roll sheet, instead of sprinkling Montreal steak dust onto the chicken, brush on the dip. Broil 5-10 minutes on high on a rack in the middle of the oven.
Making it into a Mix/ Bulk pre-prepared
- Frozen: Don't freeze this. The yogurt will separate. The mayo will break down. It'll be disgusting looking. If you did happen to freeze it, though, use it to make Blue Cheese Wings n' Things to salvage it. No one will ever know.
- Canning: Since we're using fresh, live yogurt cultures, this can't be "canned" in a hot water bath or pressure cooker. However, if you happen to have a vacuum sealer with a mason jar attachment, you can bottle a batch in a mason jar and keep it for a bit longer in the fridge. Keep in mind, however, that this is a living product. Even with vacuum sealing, it has a limited life, so watch for mold and separation, and don't expect to keep it in the back of the fridge for longer than a few weeks... maybe a month. **Never, ever, ever, no matter how vacuumy you seal the jar, will this ever be shelf safe outside the fridge.