Our favorite blue cheese dip - just in time for the big game!

A Super Dip for Bowls

Whether you're an avid football fan or just looking for an excuse to eat chicken wings, we've got a blue cheese dip that will make Superbowl Sunday worth your while. It should come as no surprise that the secret to the best dip is starting with your favorite blue cheese... 

This dip can be made thick for dipping veggies or spreading on sandwiches, or thinned with buttermilk for a looser texture that clings to wings like a dream. It will render your favorite pulled pork sandwich sublime and turn crudités into something transcendent. 

Looking for the brass ring of chicken wings? Consider David Chang's Momofuku Chicken Wings, or take your advice from Mark Bittman - either can elevate the 
humble wing into a snack of rare complexity. Baked, fried or grilled, you'll be well on your way to the perfect game-day snack! 

Bayley Hazen Blue Cheese Dip

Our favorite dip comes together in under 30 minutes, but it's best when made a day in advance.
  • 1 lb. Bayley Hazen Blue*
  • 1 heaping tbsp. minced shallot or red onion
  • 1/4 cup sherry vinegar or apple cider vinegar
  • 8 oz. crème fraîche or sour cream
  • 2 tbsp. chopped tarragon or chives
  • 2-6 oz. buttermilk** (optional)
  • salt and pepper to taste
Remove the rind from the Bayley Hazen Blue. Slice the cheese and crumble into roughly pea-sized pieces. Add cheese, onion and vinegar to a quart-sized bowl and mix to combine. Let rest for 15 minutes. The cheese will have softened considerably; mash well at this point if you prefer a creamier dip (we like some chunks of blue cheese to remain). Fold in the crème fraîche and add buttermilk in 2oz increments until you reach your desired consistency. Season with salt, pepper, and chopped fresh herbs.  

This dip is the best if made a day in advance, or given at least a half-hour to chill before serving, but in all honesty it's pretty delightful right upon being mixed up. Makes about 3 cups. 

*A quarter-wheel of Bayley Hazen Blue weighs about 1.5 pounds - plenty for this recipe plus snacking in the kitchen.

**Out of buttermilk? Substitute regular milk OR make your own using milk and lemon juice. 

Tip: for a creamier dip, let the blue cheese come to room temperature before crumbling.   

 follow on Twitter | friend on Facebook | forward to a friend

Copyright © 2014 Cellars at Jasper Hill, All rights reserved.