Chunky Blue Cheese Sauce
This is the perfect accompaniment to anything spicy or crunchy (enter wings and veggies and dip). Classically Blue Cheese dip is just that; a cheese dip. Here, I’ve cut down on the amount of cheese and boosted the flavour profile with acid from the lemon and fresh dill. So now you are armed with a fantastic, healthy dip for your Super Bowl party; go team, go (I’m not even going to pretend to know who’s playing or for what…I’m impressed I knew it was Super Bowl Season… or whatever it’s called).
Makes about 1 Cup
½ Cup fat free sour cream (or Greek yogurt)
¼ Cup light mayonnaise
2 tbsp blue cheese crumbles or block
The zest of half a lemon
The juice of half a lemon
1 Clove of garlic, crushed
2 tbsp fresh dill
1 tbsp milk (I used 1%)
5 Dashes hot sauce (I used Frank’s)
Salt (a pinch or so)
Pepper (a pinch or so)
Combine all ingredients in a food processor and pulse to combine (or use a blender or an immersion blender), you want everything mixed but the blue cheese still lumpy.
Taste and adjust seasoning.
- Make sure you crushed or mince the garlic first because it won’t break down in the food processor because you won’t run the processor long enough.
- Low fat (1%) or even coffee cream will work in place of the milk.