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.
- Prep time 15 minutes
- Cook time 25 minutes
- Serves 4 to 6
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.