Our new Fennel Blue turns a basic blue cheese dip into something unique. This is a flexible recipe – use sour cream instead of yogurt, scallions instead of shallot, buttermilk instead of cream. Make it easy on yourself by using what you already have on hand. Serve it up with your favorite veggies, chips or crackers. For a party, we like to puddle this dip in the bottom of 4 oz mason jars with the freshest most colorful veggies on top. Any way you serve it, we’re sure you’ll love it.
Makes about 1 ½ cups
½ cup plain yogurt
1 teaspoon minced shallot
1 cup crumbled Point Reyes Fennel Blue, divided
2 tablespoons fresh lemon juice (orange works, too)
1-2 tablespoons cream
1 teaspoon minced fresh parsley
Freshly ground salt and pepper, to taste
Add yogurt, shallot, most of the crumbled Fennel Blue (reserve 1-2 tablespoons for finishing dip) and lemon juice to a mixing bowl. Stir well, smashing up crumbled blue cheese with your spoon as you go. Add cream, a little at a time, stirring in enough to get your desired consistency. Gently stir in parsley, and season with salt & pepper. Put in serving bowl and top with remaining Fennel Blue crumbles.
Serve with your favorite fresh vegetables.
