- Prep time 15 minutes
- Cook time 25 minutes
- Serves 4 to 6
As we enter the darker days of winter, a warm, cheesy dip is a must-have comfort food. I’ll admit, blue cheese can be a bit controversial. With its moldy interior (totally harmless—called penicillium to be exact) and pungent smell and flavor, blue can be a bit more intimidating than the average cheese. I also believe that the packaged, pre-crumbled version you find at the grocery store doesn't fully do this cheese justice. Head to a store with a large cheese section or your local cheesemonger and pick up a fresh wedge of blue from France (I used Fourme d'Ambert, one of the country’s oldest blue cheeses). Crumble it by hand and fold it into this rich, gooey dip.
cream cheese, softened to room temperature
plain Greek yogurt
garlic cloves, minced
scallions, thinly sliced
1 1/2 tablespoons
lemon juice (from about ½ a large lemon)
Louisiana-style hot sauce, such as Frank’s RedHot
Kosher salt and freshly ground black pepper
(6-ounce) wedge blue cheese, crumbled by hand
Sliced celery, carrots, and crackers or sliced bread, for serving
- Heat the oven to 350°F.
- In a food processor, combine the cream cheese, Greek yogurt, garlic, three-quarters of the sliced scallions, lemon juice, hot sauce, paprika, onion powder, and season with salt and pepper. Purée until the dip is smooth.
- Transfer to a medium bowl and fold in three-quarters of the crumbled blue cheese. Season with more salt and/or pepper to taste.
- Spoon into a small baking dish and sprinkle with the remaining blue cheese. Bake for about 25 minutes, until the dip is browning on top, bubbling around the edges and warmed through.
- Top with the remaining sliced scallions and serve immediately with celery, carrots, and crackers or bread.