Featured Recipe
Blue Cheese Dip Remix
By Kate
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Tangy, creamy base with reduced cheese content. Swaps mayo for Greek yogurt for tang and thickness. Sour cream replaced by crème fraîche for silkiness. Honey replaced by agave for a subtler sweetness. Added fresh chives for sharpness and smoked paprika for a mild kick. Garlic roasted to tame harshness. Balanced with lemon juice and parsley. Keeps 4 days sealed, fridge-cold. Excellent with spiced wings or crudités.
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Prep:
15 min
Cook:
0 min
Total:
15 min
Serves:
Approx 300 ml, 6 servings
dip
appetizer
cheese
Introduction
Cut cheeses by volume, not weight — blue cheese can be overpowering. Swapping mayo for Greek yogurt adds probiotic tang and reduces fat; plus, it thickens naturally without heaviness. Choosing crème fraîche over sour cream brings a silkier mouthfeel and subtle buttery notes. Roasting garlic mellows the harsh, sharp punch raw garlic often delivers—no burnt tongue regrets. Aim for balance — each flavor plays a part: acidity, sweetness, salt, herbs. Smoke paprika sneaks in a layer of warmth, unexpected but essential. This dip resists watery failings if chilled properly; texture cues guide you — glossy but firm. Keep it chilled, keep it versatile, resistant to rush, ready for big flavors.
Ingredients
About the ingredients
Blue cheese varies wildly in salt and pungency. Crumbling finer distributes flavor evenly throughout. Greek yogurt lends moisture and tang but can be thinner than mayo; crème fraîche balances that with richness. Roasting garlic softens pungency; raw garlic is a common culprit for harshness here. Agave replaces honey for a smoother sweetness profile, gentle and neutral—not sticky. Fresh chives add a subtle oniony crispness that parsley can’t duplicate alone. Smoked paprika is the twist: adds color and gentle warmth without heat. Salt with care because blue cheese brings lots. Herb freshness matters — add last minute to keep bright notes. If too thick, thin incrementally to avoid diluting flavor suddenly.
Method
Technique Tips
Roasted garlic signals readiness by soft texture, golden-brown edges. Blend immediately while warm for maximum softness and aroma diffusion. Mix base ingredients thoroughly; clumps of yogurt or crème fraîche spoil texture — uniform thickness keys to mouthfeel. When folding in cheese, gentle strokes retain some chunk texture, important for mouthfeel but avoid large lumps. Seasoning requires tasting between steps — seasoning too early or over-salting ruins balance. Chill to allow flavors meld; texture visibly firms on standing — shine dims slightly and surface swells a little. Over-thickened dip can be rescued with splash milk or water, stirred gently to maintain texture. Keep refrigerated and use within 4 days — acidity and dairy freshness fade quickly. Pair with things featuring crisp or crunch to offset creaminess.
Chef's Notes
- 💡 Use room-temp ingredients for better mixing. Greek yogurt can be refrigerated. Soft dips blend easier. Don't skip chilling; flavors need time to marry. Smoked paprika adds depth. Adjust to taste — build layers slowly.
- 💡 Storing leftovers? Airtight container, keep cold. Consume within four days. If dip thickens, thin with a bit of milk or water. Slowly stir to incorporate. Check taste; adjust seasoning if necessary.
- 💡 Different blue cheeses. Varieties vary in saltiness. Test before adding extra salt. Taste after mixing in ingredients. Balance is key to a great dip. If too sour, a touch more agave can help.
- 💡 Want more depth? Fresh herbs sprinkle in at the end. Parsley adds freshness. Chives give some oniony kick. Adjust based on personal taste. Texture left slightly chunky adds to experience.
- 💡 Roasting garlic brings sweetness. Don't rush the process. Check for soft texture, golden brown edges indicate readiness. Mix garlic paste thoroughly into dip; ensures even flavor distribution. Engage all senses while cooking.
