Blue Cheese Columbine Dip Food

BLUE CHEESE DIP

Steps:

• Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.
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BLUE CHEESE COLUMBINE DIP

Steps:

• Set blue cheese aside.
• Combine remaining ingredients in a bowl.
• Add blue cheese.
• Cover and let stand at room temperature 2 hours.
• Serve on crackers.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

SIMPLE BLUE CHEESE DIP FOR THE BLUE CHEESE LOVER

Steps:

• Remove rind from the cheese.
• In a medium size deep bowl (I use a 4 cup pyrex measuring cup) break the cheese into pieces.
• Add milk and cottage cheese.
• Blend with a hand blender until smooth (you can blend in a real blender too, but it's more annoying and harder to clean up).
• If consistency is too dense, add more milk and blend again.
• If it's too runny, add more cheese- the proportions are not rigid.

WARM BLUE CHEESE DIP

Steps:

• Preheat oven to 350.
• In nonstick skillet, cook bacon over medium-high heat about 8 minutes or until nearly crisp.
• Drain bacon and wipe skillet dry.
• Return bacon to pan, add garlic, and cook over medium heat until bacon is crisp (about 3 minutes).
• Make sure garlic doesn't burn.
• Drain on paper towels.
• Using paddle attachment of electric mixer, beat cream cheese in bowl until smooth.
• Add cream. Beat well to mix.
• Fold in bacon, garlic, blue cheese, and chives.
• Transfer to a 2-cup baking dish.
• Top evenly with almonds.
• Bake about 30 minutes or until heated through.
• Serve with crackers, baguette slices, or vegetables.

BLUE CHEESE DIP

Steps:

• Puree the cottage cheese in your blender with the yogurt until smooth.
• Combine with the remaining ingredients.
• Serve with raw veggie tray as a dip or a spread for crisp crackers.

BLUE CHEESE DIP

Steps:

• Soften the cream cheese with a spoon.
• Lightly beat the sour cream to soften it a bit.
• Cut the blue cheese in small pieces and set a little bit aside to garnish the dip at the end.
• Mix the sour cream with the cream cheese and mix well. Add the cottage cheese and lastly, the blue cheese.
• Season when everything has been blended throughly.
• Take two of the round bread loaves, cut the top off to remove the soft inside so you get a "bread bowl".
• Cut the third bread in cubes.
• In a plate, place one of the "bread bowls" and fill it with the dip you've just prepared, decorate with the bit of cheese you reserved and put the bread cubes around the "bread bowl".
• Do the same with the other "bread bowl".

BLUE CHEESE COLUMBINE DIP

Steps:

• 1 Set blue cheese aside. 2 Combine remaining ingredients in a bowl. 3 Add blue cheese. 4 Cover and let stand at room temperature 2 hours. 5 Serve on crackers.