Wednesday, December 5, 2012

Blue Cheese Dip

This is not just a dip. We use this concoction in baked potatoes, with vegetables, and with our favorite kettle chip. If you cube up a few tablespoons of butter and add it to the mix It make for a decadent addition to your grilled steak.
Blue Cheese Dip

 4 oz. cream cheese, room temperature
1 cup sour cream
4 oz. crumbled blue cheese
2 T. fresh chives
ground pepper

 In a stand mixer with whisk attachment, beat cream cheese on medium speed until light and fluffy, approx. 2 minutes
Reduce speed to low and add sour cream. Beat until combined. Add Blue cheese and beat 30 to 45 seconds.
Fold chives and pepper in with a rubber spatula.
Refrigerate for at least 30 minutes or up to 1 week.

 Serve with kettle chips or crudités.

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