Finger Food Friday: Warm Blue Cheese Dip

blue cheese dip

Warm Blue Cheese Dip

Happy Finger Food Friday!  I’m worn out today after a marathon week of work, homework, test prep, after-school activities, Curriculum Nights, cooking, cleaning and everything else that a mom does to make the “ship run smoothly.”  But I don’t want to start the weekend in a fog.  So I’m breaking out the chips and dip.  This may sound like funky therapy to some, but it’s the perfect remedy for me.  And this Warm Blue Cheese Dip has got it going on (as does anything that contains cream cheese and a splash or two of liquor).  I’ll be serving the dip with those Terra root vegetable chips–you know the ones with taro, yuca and sweet potatoes?  One bag offers a variety of flavors and textures, which I love. I’m especially fond of the uber-crunchy ones.  If you’re searching for a little more sustenance this evening, you could serve this warm dip over a wedge of iceberg lettuce topped with crispy bacon bits and diced tomatoes (please you a fork and knife for that one).  Or, you could whip up (or takeout from a local sport’s bar) a batch of Buffalo wings, chicken tenders or french fries to serve along with the dip (in keeping with the finger food theme of the day).  Just a few suggestions!

Because this dip is so rich, I’ll be quenching my thirst with a mellow (as least by my standards) Dale’s Pale Ale (Oskar Blues Grill & Brewery, Colorado).  Dale’s is one of the few ales sold in a can.  I keep a bunch of six-packs on hand during the summer months to tote to the pool.  The hubby is also approaching this evening with caution; he doesn’t want his beer to overwhelm the zingy bite of the blue cheese dip either.  So he’s settling on Miller Lite, which is also mellow (very, very, very mellow) and is available in a glass bottle, a plastic bottle or a can (as if you didn’t know)!

Until next week …

Warm Blue Cheese Dip Recipe

Print Recipe

Print Recipe

1 8-ounce package cream cheese, softened
1 5-ounce package crumbled blue cheese
2/3 cup light sour cream
1/2 cup finely chopped red onions
2 garlic cloves, minced
2 tablespoons dry sherry

Place cheeses in a 1-quart microwave-safe dish; cover.  Cook on medium power for 2 minutes; stir cheeses until smooth.  Add sour cream, red onions, garlic and sherry; stir to combine.  Return to microwave, cover and cook on medium power 4 additional minutes; stir.  Transfer to a serving bowl, a small fondue pot or a small dip warmer crock-pot (you’ll have to keep reheating the dip if you serve it in a pretty bowl).  Serve warm with chips or sliced raw vegetables.  Makes about 2 cups.


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