s SPICY MOLTEN BLUE CHEESE DIP ****
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s SPICY MOLTEN BLUE CHEESE DIP ****
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Instructions *** 12-28-18 for 2018 xms II, very good *** MELISSA CLARK YIELD6 to 8 servings TIME40 minutes Save To Recipe Box Print this recipeShare on FacebookShare on PinterestShare on TwitterEmail Jim Wilson/The New York Times Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more. Featured in: Greek Goddess Dip. Gluten Free, Blue Cheese, Hot Sauce Mark as Cooked 310 ratings INGREDIENTS 1 8-ounce package cream cheese 2 garlic cloves, minced 1 pinch kosher salt ¼ cup heavy cream or half and half ¼ cup mayonnaise 1 teaspoon Worcestershire sauce ½ teaspoon hot sauce, more for serving if desired ¼ teaspoon freshly ground black pepper 4 ounces blue cheese (about 1 cup, crumbled) 2 tablespoons chopped chives Celery sticks, chips or chicken wings, for serving Nutritional Information PREPARATION Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften. Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine. Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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