Dear Reader I'm going to say upfront that this creamy blue cheese dip is a pushy recipe. I really hope that you'll give it a go if you're entertaining or need something delicious to serve with crudités or crackers. Although blue cheese has as many fans as detractors this may just turn anyone into becoming a blue cheese lover and that's because of one delicious but easy ingredient!
I know blue cheese isn't everyone's bag. Quite honestly I can take or leave it on a cheese plate as I prefer so many other cheeses. But I found myself with a wedge of Bleu D'Auvergne and I wanted to make something delicious with it. Little did I realise how delicious this blue cheese dip would be! Even if blue cheese isn't your thing you may just love this blue cheese dip. If you love gorgonzola dolce this dip will be right up your alley. Similarly if you are the person that orders a cheese platter you will also love this blue cheese dip.
There are lots of recipes for blue cheese dip-most are American involving blue cheese crumbles, sour cream and mayonnaise and they're good. Mostly it's a dip designed to dip hot wings in. This blue cheese dip is similar but adds an interesting ingredient that I promise works.
It's three teaspoons of apricot jam!
Please don't look at me like I'm crazy. Quince paste goes so well with blue cheese and strong cheeses as it mellows and sweetens it. This does the same for this blue cheese dip.
Note: You can omit the apricot jam and the blue cheese dip will still be absolutely delicious but adding the apricot jam makes this blue cheese dip HIGHLY addictive! Sometimes I make things that I think I should put into production and sell and this is one of them. It's mellow but has enough blue cheese flavour but doesn't hit you like some blue cheese can. I used Bleu d'Avergne cheese because it pairs well with sweet wines and flavours and is creamy and not as strong as some blue cheese can be.
I used an apricot jam that I bought from a trip to Rylstone at Aril Estate. I love it because it is a loose textured jam and it is one of my favourite ever apricot jams because there are chunks of soft fruit. I'm not suggesting that you have to buy this exact jam but if you're in the area it's worth buying and if not just a good quality loose textured jam (basically don't go for the least expensive jams which are more like jellies made with a lot of juice and pectin).
Speaking of jams, I recently put up a story about The Tea Cosy and I shared it on social media. Usually people on Instagram are very nice, it's why it is my favourite form of social media (TikTok can drive me crazy with immature comments, while facebook and twitter can be an absolute dumpster fire). However this time people became very opinionated about whether the jam or cream should go first and told me that I was putting it on in the wrong order. I put cream on first because good clotted cream is thick and almost butter-like and home style jams are more liquid and loose textured so they suit going on top.
And honestly I had to take a minute and get off social media because people were being so rude about it and telling me that what I was doing was wrong! Afterwards I told them that I DGAF in what order someone has their jam and cream and people should be themselves and do whatever they like. I don't know why people would expect others to change and that being rude is the right way to go about it. And people really need to check themselves if they're getting stroppy about someone else's jam and cream preference!
So tell me Dear Reader, which is your favourite form of social media and why? And do you ever tell someone that they're doing the wrong thing?
And just a little heads up, the latest episode of my food podcast Your Cake Dealer is out on Spotify, Apple or wherever you get your podcasts! It's all about food boxes and meal kits, a business that did really well during lockdown. Nina tries to convince me to give them a go. I end up having a fretful night’s sleep over said food box. And find out what happens when you subsist solely on 100 protein bars (spoiler: it aint pretty). Can I ask you a favour Dear Reader? If you have a moment please subscribe to the podcast and follow Your Cake Dealer on Instagram and if you like it please tell two of your friends about it! xxx
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Blue Cheese Dip
Rated 5.0 out of 5 by 4 readers
An Original Recipe by Lorraine Elliott
Preparation time: minutes
- 125g/4ozs. blue cheese (I used Bleu d'Auvergne)
- 1/2 clove garlic
- 150g/5ozs. sour cream (not light)
- 50g/1.7ozs mayonnaise
- 3 teaspoons apricot jam
Step 1 - Blend the blue cheese and garlic in a food processor until crumbly and then add the sour cream and mayonnaise and 2 teaspoons of the apricot jam and blend until combined. Scoop into a bowl and then add the extra teaspoon of apricot jam on top and swirl. Serve with crackers, cheese and dried fruit.