This recipe should serve a sizable crowd, but it won’t. Some mild-mannered silent type (your son’s song-writer friend Jacob, for example) will keep asking for the dip to be passed back to his end of the table and while you’re conversing he’ll gobble up what should have been at least six servings and then he’ll lick the bowl clean. Count on it.
He’ll ask for the recipe even though he never, ever cooks, EVER, and this is the only recipe he has ever requested, the only one he ever will in his entire life request. And he’ll actually make it at home or, rather, he’ll buy the ingredients although he NEVER grocery shops! And then he’ll invite his girlfriend to dinner and hand her the recipe (songwriters get away with stuff like that).
Then she’ll make it for him so often it will soon be the only recipe she has memorized, because this dip is that good.
And if it’s not quite as easy as opening a jar of Wishbone it’s worth the effort to measure and mash and mix (which takes 5-8 minutes) because it’s simply the very best blue-cheese dip. Ever.
You’ll serve it with buffalo wings and celery sticks, of course. Or thin it with a little cream and drizzle it atop a wedge of iceberg lettuce. Oh, mmmm…
- 3 ounces of blue cheese, crumbled (or chopped)
- 2 tablespoons half & half or whole milk
- 1 teaspoon white vinegar
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon granulated sugar
- dash of white pepper
In a medium bowl, pour the cream (or milk) over the cheese crumbles and mash with a fork to break the chunks of cheese into baby-pea sized crumbles (or whatever size you like). Add the remaining ingredients and stir, then serve. Dish your own portion first, or you may not get any.
What do you serve at your table that disappears lickety-split?