Blue Cheese Dip

I am a huge blue cheese fan, so when I came across this recipe in the Food Network Magazine, I couldn't wait to try it. The magazine suggests serving the dip with vegetable chips (also known as root chips). One of my favorite restaurants serves a very tasty appetizer called "Root Chips" --vegetable chips made from beets, sweet potatoes, radishes, etc--with a hot chevre dip. So I already knew I would like the combination.

While the Food Network Magazine gives the recipe for making the chips, I prefer to go the easier route and just purchase root chips at my local supermarket. If you can't find them in the chip aisle, try the specialty foods or organic section.


BLUE-CHEESE DIP
Food Network Magazine, (not sure what month) 2010

1/2 cup heavy cream
1 8 oz. container sour cream
2 tablespoons fresh lemon juice
4 oz. blue cheese, crumbled
2 scallions, finely chopped
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper


Blend the heavy cream in a blender until slightly thickened (I used a hand-mixer because it's easier to clean up). Add all the remaining ingredients except the salt and pepper. Pulse to combine (or beat on low speed with your hand-mixer). Season with salt and pepper.

A bit of advice: Always add salt and pepper in small amounts and taste as you go. You can always add, but never take back. The one thing that I would advise is that your freshly ground pepper is FINELY ground. I came across some larger pieces of pepper while eating the dip and they really bit my tongue.

A couple more notes: I didn't have scallions, so I used Penzey's Chives. This dip could be served in other ways: a topping to a grilled steak, blue cheese dressing for a wedge of lettuce, vegetable dip, baked potato topping, buffalo chicken wing dip, etc. You get the picture.

Yum.