Chunky Blue Cheese Sauce

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.

Notes:

1. 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.
2. Low fat (1%) or even coffee cream will work in place of the milk.

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).

Servings 1 Cup

Prep Time 5 minutes

Ingredients

• 1/2 cup fat free sour cream (or Greek yogurt)
• 1/4 cup light mayonnaise
• 2 tbsp blue cheese crumbles or block
• The zest of half a lemon
• the juice of half a lemon
• 1 clove 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)

Instructions

1. 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.
2. Taste and adjust seasoning.

Recipe Notes

1. 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.
2. Low fat (1%) or even coffee cream will work in place of the milk.