For our Super Bowl get together, we tried out a bunch of new recipes, but either I forgot to take pictures of them, or the ones I did get were horrible. I am always way too preoccupied to make certain I've gotten a decent one. I managed to get an okay one of this dip, but compared to a few other things we had, it didn't seem that exciting.
Knowing my friends weren't going to put a hurtin' on the celery & carrots when there was an array of meaty and/or cheesy type apps, I only put out half of it. While we thought it was nice as a dip for veggies, we found it a perfect compliment to next day on our favorite Baked Buffalo Tenders from Ashlee's blog. And the following day I took some to work with a big garden salad for lunch, which was excellent! It is so much better than any bottled blue cheese dressing.
The recipe said you could use either blue cheese or gorgonzola. I used Roth Kase Buttermilk Blue, which I discovered recently while making the roasted beet salad for Symon Sundays, and it was just as great in this. As always, I used light sour cream and reduced fat olive oil mayonnanaise and it didn't seem to compromise the flavor at all.
adapted slightly from Taste of Home, Feb./March issue
1 cup light sour cream
4 oz. blue cheese, crumbled
1/4 cup light mayonnaise
1 tbsp. red wine vinegar
2 cloves garlic, pressed
In a small bowl, combine all ingredients. Cover and refrigerate for at least an hour.
Knowing my friends weren't going to put a hurtin' on the celery & carrots when there was an array of meaty and/or cheesy type apps, I only put out half of it. While we thought it was nice as a dip for veggies, we found it a perfect compliment to next day on our favorite Baked Buffalo Tenders from Ashlee's blog. And the following day I took some to work with a big garden salad for lunch, which was excellent! It is so much better than any bottled blue cheese dressing.
The recipe said you could use either blue cheese or gorgonzola. I used Roth Kase Buttermilk Blue, which I discovered recently while making the roasted beet salad for Symon Sundays, and it was just as great in this. As always, I used light sour cream and reduced fat olive oil mayonnanaise and it didn't seem to compromise the flavor at all.
adapted slightly from Taste of Home, Feb./March issue
1 cup light sour cream
4 oz. blue cheese, crumbled
1/4 cup light mayonnaise
1 tbsp. red wine vinegar
2 cloves garlic, pressed
In a small bowl, combine all ingredients. Cover and refrigerate for at least an hour.
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