This recipe is the third and final “dip” recipe I’ve got for you this Holiday season and you might say I ‘ve saved the best for last. If you are, like me, a fan of Blue Cheese then this one will be sure to please. I love the tang and the creamy texture of Blue Cheese. The tangier, the better in my book. One of my favorite little treats is to take a dab of Blue and smear it onto a stalk of celery and munch away. MMMM good!
I’ve been making this dip for probably 35 years to use with crispy hot chicken wings when I lived in Buffalo, NY. Hence the name “Buffalo’s Best Blue Cheese Dip.” It is marvelous as a dip for wings as well as raw cauliflower, radishes, cucumber, celery or any other vegetable that floats your boat. It goes together in just minutes but to get the full flavor, you should make it several hours ahead of time.
An interesting aside. Well, I think it’s interesting. You might think it’s all out boring but, Blue Cheese is a specialty cheese made here in Bavaria! It is well known and loved in this part of Europe. And guess what it’s called? How about “Bavarian Blue!” Yeppers, Bavarian Blue in its blue and white checkered wrapping is a favorite spreading cheese here. Much milder in taste and creamier in texture than say “Maytag,” it is delicious in its own right. OK….I’m done, so let’s go build us some Blue Cheese Dip!