Bay Blue Dip and Dressing
Created by Sarah Simms, Lady & Larder LA
16 oz Point Reyes Bay Blue, crumbled
1 ½ cups Mayo
2 cups Sour Cream
2/3 cup Buttermilk
2 tablespoons Fresh Parsley, Chopped
2 tablespoons Fresh Chives, Chopped
1 tablespoon Golden Balsamic Vinegar
1 tablespoon Shallot, Chopped
1 tablespoon Worcestershire
1 teaspoon Sugar
½ teaspoon Dijon Mustard
Kosher Salt, to taste
Lots of Cracked Pepper
Reserve 1/3 of the blue cheese. Add everything to a food processor and pulse until combined. Gently stir in reserved blue cheese. Store in your fridge for at least 24 hours before enjoying so flavors can develop. To use as a dressing, you can thin out with slightly more buttermilk.
Serving suggestions: farmers market crudites and crunchy sea salt potato chips!
