When I posted our garden update a few weeks ago, I got an email from KERF reader Carly telling me I just HAD to make this blue cheese dip.
Your garden post made me remember how much I love summer tomatoes, which made me think how much I love blue cheese because summer tomatoes and blue cheese go together like avocado and toast, like blue corn chips and salsa, like wine and cheese——-> I think you catch my drift. I thought you may enjoy some of your garden tomatoes with my most favorite blue cheese dip; just tomatoes and this dip, that’s it. Sometimes I just whirl is all up in a blender and make it smooth. Other times I whirl everything but the blue cheese up, then crumble the cheese in.Just your garden tomatoesand this dipthat’s it.
I broke out the food processor and got to work.
I made a few tweaks to the recipe to make it my own and tip the ratio of Greek yogurt to mayo a little more in the lighter direction. I added a touch of Liquid Smoke for that fiery taste, but feel free to omit that if you wish! I also browned my garlic in a pan to take the bite out of it (and it looks yellow because of some stubborn turmeric in the pan from the dinner before!)
This recipe couldn’t be easier – cleaning the food processor is the hardest part!
Blue Cheese Vegetable Dip
- 1.5 cups full fat Greek yogurt
- 1/4 cup mayonnaise
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon juice
- 1-2 cloves garlic minced and cooked
- 1 cup crumbled blue cheese
- 1/8 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Cook garlic, if desired.
- Put all ingredients in food processor and blend.
- Garnish with additional blue cheese crumbles if you wish.
- Serve with tomatoes, peppers and other summer veggies.
The verdict….it’s goooood! Nice and fresh yet creamy and rich from that yummy cheese.
This tomato went for a swim right away!
Thanks for the inspiration Carly!