Tuesday, January 26, 2010

Creamy Blue Cheese Dip for Superbowl Sunday

From the kitchen of celebrity chef, Emeril LaGasse here's an EASY and equally pleasing dip that secretly sneaks in the veggies. Made to go with Emeril's Spiked Up Chicken Wings, this dip would certainly do well with a nice layout spread of freshly cut red yellow or green peppers, mushrooms, broccoli or cauliflower flowerets, jicama, carrot sticks or the traditional celery sticks.

8 oz blue cheese, at room temperature
4 oz cream cheese, at room temperature
2 T freshly squeezed lemon juice

Three ingredients, that's it!  Pulse together in a food processor, or, combine in a blender. Spoon into a serving bowl. (Note: blue cheese has a piquancy you and your guests may not be used to... start with 4 oz of blue cheese, taste, and then decide if you want to add more zing go for it!)

Going for something a little more upscale, try a Fourme d'Ambert or Bleu d'Auvergne. These can be delivered to your door within a few days. Also, don't skimp on the cream cheese.  I once tried to save money buying the generic brand for a cheesecake... not a good decision. Go for the name brand or even better, try this.

Everything can be prepared a day ahead. Come home from church and everything's already set to go.  Add some tortilla chips, a potato soup (next post) and there you have a nourishing and satisfying meal.

For beverages, beer of course, or sparkling apple cider (who says you only drink that at Christmas and New Year's!).

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