Pollys Herb Blue Cheese Dip Recipes

Steps:

• In a small bowl, mix the first 9 ingredients until blended. Transfer to a serving dish; sprinkle with pumpkin seeds., Refrigerate, covered, 2 hours before serving. Serve with crackers.

Steps:

• In a food processor combine and process until smooth the blue cheese, cream cheese, butter and Port. Adjust seasoning and texture with more or less butter or Port. Season with pepper.
• Transfer to the refrigerator (you can do 2 weeks before serving). 1 hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins.
• Serve with crackers, celery, fennel or jicama

Steps:

• Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.
• See all 50 Game-Day Dips

Steps:

• 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.

Steps:

• In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

Steps:

• Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping.

Steps:

• Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms. Whisk garlic paste, vinegar, and thyme in a medium bowl. Add cheese; mash with the back of a fork until cheese is finely crumbled. Stir in sour cream and mayonnaise. Season dip to taste with salt and pepper. Serve with assorted vegetables. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Steps:

• In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.

Steps:

• In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.

Steps:

• Beat cream cheese on medium speed of an electric mixer until soft and creamy, about 2 minutes.
• Reduce speed to low and add the sour cream and beat until well combined.
• Add the blue cheese and beat until lumps are gone.
• Stir in chives and pepper.
• Refrigerate for at least 30 minutes. Will keep for 1 week.

Steps:

• Beat first 4 ingredients until blended; gently stir in blue cheese and chives. Transfer to a serving bowl. If desired, sprinkle with pecans. Serve with apple and pear slices.