Blue Cheese Dip

I loved everything about this bold dip, except for the fact that I brought it to a party where the hostess was allergic to blue cheese. Talk about a faux pas. Of course being so gracious, she didn't mind (or didn't seem to mind, because you fake it when you're gracious). I served it with vegetables, potato chips and hot buffalo bugles and the non-allergic party goers really enjoyed the sharp, tangy flavor - a few of them even asked for the recipe (here you go). 

BLUE CHEESE DIP

Yield: about 2 ½ cups

4 oz. blue cheese (preferably Maytag), crumbled

1 cup mayonnaise

1 cup sour cream

4 scallions, finely chopped (reserve some for garnish)

1/4 cup chopped parsley

1 small clove garlic, pressed or crushed and minced

dash of worchestershire sauce

dash of tabasco

pinch of salt

1.      Combine everything in a medium bowl; mix until well blended. Cover and chill in the refrigerator. Best made 1 to 2 days ahead (it improves as it sits).

2.      Garnish with chopped scallions. Serve with chips, vegetables or buffalo wings (if you want it thinner, just stir in a little buttermilk or milk).

adapted from allrecipes.com (submitted by Lisa Fisk)

crumbling the blue cheese

everything else added to the bowl

mixed

blue cheese dip

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