Blue Cheese With Crudites Food

BLUE CHEESE DIP

Steps:

• Crumble the blue cheese into a mixing bowl.
• Beat with a wooden spoon until softened.
• Add the cream cheese and stir until well incorporated.
• Stir in the Greek yogurt.
• Season to taste and serve with vegetable crudites and crackers. Enjoy!

BUFFALO CRUDITéS WITH BLUE CHEESE DIP

Steps:

• Make the dip: In a small bowl, stir together the blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season to taste with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
• Just before serving, prepare the crudités: In a large bowl, stir together the hot sauce, olive oil and garlic until combined. Toss with vegetables until evenly coated. Serve with the dip.

BLUE CHEESE WITH CRUDITES

Steps:

• Halve radishes, if desired. Arrange the radishes, celery, and cheese on a platter.

PANKO-CRUSTED CHICKEN AND CRUDITES WITH BLUE CHEESE DIP

Steps:

• Preheat the oven to 450 degrees F. Spray a small baking sheet generously with nonstick cooking spray.
• To make the dip, combine the buttermilk, sour cream and vinegar in a medium bowl. Add the blue cheese and mash with a fork, until blended. Season with salt and freshly cracked black pepper, to taste. Cover and refrigerate until ready to use.
• Season the chicken with salt and freshly cracked black pepper to taste. Lightly beat the egg white and water in a medium bowl. Combine the panko and cayenne on a sheet of waxed paper. Dip each tender into the egg whites, shaking off excess, and then roll into the panko to coat. Place the chicken on the baking sheet in 1 layer and generously spray with cooking spray. Bake on the top rack of the oven until the chicken is cooked through and golden brown, about 20 minutes. Serve with the dip and assorted crudites.

WHITE CRUDITES WITH BLUE CHEESE DIP

Steps:

• Blue Cheese Dip: Puree 1/2 pound crumbled stilton cheese (rind removed), 1/2 cup mayonnaise and 2/3 cup sour cream in a food processor.
• Serve with:
• Green Apple: Slice and toss with lemon juice.
• Endive
• Candied Walnuts: Combine 1/2 cup confectioners' sugar, 1/4 teaspoon each apple pie spice and kosher salt, and a pinch of cayenne in a bowl. Cook 1 cup walnuts in boiling water, 3 minutes; drain and toss with the sugar mixture. Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until golden brown, about 10 minutes. Let cool completely.
• Jicama
• Cauliflower: Toss florets with olive oil, salt and red pepper flakes. Roast at 400 degrees F until golden, 12 to 15 minutes.
• Fennel

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.
• See all 50 Game-Day Dips

CHUNKY BLUE CHEESE AND YOGURT DIP

Steps:

• Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping.