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Best Creamy Blue Cheese Recipes

Best Creamy Blue Cheese Recipes

Creamy Blue Cheese Shopping Tips

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Creamy Blue Cheese Cooking Tips

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

There&aposs no doubt about it: Blue cheese𠅊lso known as "bleu cheese"—is not for everyone. With its bold, sharp, and tangy flavor, this cheese may be an acquired taste for a discriminating palate.

I grew up eating blue cheese, always Roquefort, as it was my grandmother&aposs favorite. Some of my fondest memories were the "cheese and crackers hour" as I described it (the grown-ups referred to it as the “wine and cheese” hour). Sometime around 5:00 p.m., Grandma would set out an assortment of cheeses, from the bold (for the older generation) to the mild (for the youngsters). My cousins and siblings would be digging into cheddar or Swiss while I was heaping mounds of Roquefort on top of the Carr crackers.

As a youngster, I thought all blue cheese was called “Roquefort.” We even had Roquefort salad dressing, by golly. It wasn&apost until my teens that I learned there is a wide variety of blue cheeses, and they&aposre not all made in France.

Here&aposs a sneak peek of what this article will cover:

  • What makes blue cheese "blue"
  • Danish Blue
  • Gorgonzola
  • Maytag
  • Stilton
  • Roquefort
  • How to select blue cheeses
  • How to ensure it&aposs fresh
  • How to store it
  • Where to buy it

Creamy Blue Cheese Salmon

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The Creamiest Blue Cheese Dip

This dip has so many uses!! It's so versatile that it works with not just celery and other veggies but can we be used with your favorite buffalo wings or as a sauce in a delicious buffalo chicken sandwich!

It has just the right combination of ingredients to not take away from the blue cheese but still have the extra oomph! Whether you're a fan of blue cheese or not, you will absolutely LOVE this dip!

Hi you guys! How's the weekend coming along? For Arvin and I, we've been just extremely busy COOKING! ?

If you've been following our previous posts, you probably know that we're both studying Photography and Film-Making in Malaysia. We just started in January and we're already in our last month of the first semester! Needless to say, things have been busy around here.

We've been trying to get more organized about blogging and really split the work equally amongst ourselves. We both cook and we both take the pictures for the blog, but the rest of it is split equally!

Arvin handles most of the social media as well as the editing. I handle Pinterest - that's my baby. And I'm still learning more and more about it everyday. Though I have been an avid pinner since years!

Blogging can be so time-consuming, to be honest. On average, it easily takes us about 6 to 8 hours per post - from the planning, to the grocery shopping, cooking, photographing, editing, posting, promoting etc. That's a lot of work every day of the week! That too with school! ?

BUT we're not complaining - we both LOVE this life we chose. PLUS we get to have some really awesome readers - so yay us!!

We've been thinking to include more of our day to day life stories on the blog - so you'll be seeing that really soon! Along with pictures! (YAY!)

So let's get back to this recipe - I personally am not a blue cheese fan, but this recipe is DELICIOUS!! It has just the right amount of blue cheese, and is super creamy. We absolutely love it with celery and even in a buffalo chicken sandwich. You have got to try it out for yourself!

Creamy Blue Cheese Dip

This creamy blue cheese dip blends blue cheese with cream, mayonnaise and milk, with some lemon to add brightness and garlic to complement the flavor. Serve this with chips or vegetable crudites, or consider it as a side for your next buffalo chicken recipe, since the creaminess is the perfect contrast for the heat of the hot sauce.

Creamy Blue Cheese Dip is So Easy to Make

Making this creamy blue cheese dip is really easy blue cheese dipping sauce is simply a question of adding the ingredients to the food processor and pressing the button. Give it a few seconds and your dip will be ready to serve. If you don’t have a food processor use a blender.

If you don’t have any of these appliances then just use a potato masher or fork. The consistency will be slightly lumpy but some people like that anyway because the texture offers a homemade charm.

Because you are making this yourself it is of course your choice not only what to use in the dip and whether to add extra ingredients but also to mash or puree it to your preferred consistency.

Lower Calorie Creamy Blue Cheese Dip

If you are interested in minimizing the fat or calorie of this but still keeping the creamy richness you can use reduced fat sour cream or mayonnaise, swap half the mayo for fat-free yogurt, or use skim milk. The result will be very similar but the dip will be healthier.

Find out how to make blue cheese dip and you will be able to rustle up this lovely fresh-tasting dip any time you want. Adjust the quantities if you want more garlic, more lemon or more cheese.

How to use this dressing

Well, as I said, I've been known to eat it with a spoon straight from the jar. other than that, here are a few more ideas:

  • Use it as a dip for fresh-cut veggies such as carrot sticks, celery, or lightly steamed (still crunchy) broccoli and cauliflower florets.
  • Thin it out and use it to dress salads. I love it drizzled on arugula salad! It goes really well with the peppery sharpness of arugula.
  • The classic choice would be to serve it alongside buffalo wings or buffalo cauliflower.
  • Drizzle it on top of buffalo chicken lettuce wraps.
  • Or drizzle it over fairly bland microwave-steamed vegetables that could use some extra flavor, such as microwave broccoli, microwave cauliflower, and microwave asparagus.


To make the biscuits, put both types of flour, the butter, sugar, baking powder and a large pinch of salt in a food processor and pulse briefly. Add the milk and pulse until the mixture begins to come together. Transfer to a bowl, add the oats and, using your hands, knead until the oats are mixed in.

Shape the dough into a disc, wrap in clingfilm and chill for at least 1 hour.

Preheat the oven to 180°C, fan 160°C, gas 4. Remove the dough from the fridge and set it aside for 10 minutes. Roll out the dough on a lightly floured surface to 5mm thick &ndash it will be short and crumbly, so persevere.

Cut out 20 circles from the dough using a 4cm round cutter. Bake on a lightly greased baking tray for 15 minutes. Cool on wire racks.

For the creamy blue cheese, remove both cheeses from the fridge at least 30 minutes before using. Blend all the ingredients, except the cress, in a food processor until combined. Pipe or spoon the cheese on to the biscuits and top with the cress.

Get ahead: m ake the oatcakes up to a week ahead. Once cool, transfer to an airtight container. They can also be frozen. Make the cheese mixture up to 2 days ahead

Kitchen secret: if you don't have time to make the biscuits, simply serve this as a dip for crudités or nachos.

Blue cheese recipes

Make a colourful salad with fresh veg, a hearty pie to feed the whole family or an elegant dinner-party starter with our best ever blue cheese recipes.

Gnocchi with mushrooms & blue cheese

Soft, creamy goat's cheese or a deliciously strong blue cheese both work well in this easy veggie supper that's on the table in just 20 minutes

Ham & blue cheese tart

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Blue cheese pasta

A great pasta dish that uses up your Christmas storecupboard faves

Portobello & blue cheese melts

A veggie treat that is so tasty everyone will want one!

Blue cheese gnocchi

Creamy and soothing, this warming bake makes a great standby for friends and family

Spinach & blue cheese pizza

This vegetarian pizza is super-quick to make because the base is yeast free. Packed with spinach, walnuts, mushrooms and blue cheese, it's super-tasty too

Fig & blue cheese tart

This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner

Steak & blue cheese pie

Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer

Peach & blue cheese salad

Try this creamy and fruity salad - perfect for lunch or a light summer supper

Squash & blue cheese Wellington

Having one of these vegetarian pastry rolls in the freezer is ideal for entertaining at the last minute, or as a vegetarian Christmas main

Nettle & blue cheese rarebit

No nettles? This simple rustic dish can also be made using spinach

Broccoli, walnut and blue cheese pasta

Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish

Sticky sausage burgers with blue cheese

A great burger that kids and adults alike will love

Buffalo wings with blue cheese dip

These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night

Pear, chicory & blue cheese salad

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Baked blue cheese with figs & walnuts

Melted cheese pairs beautifully with baked figs and walnut in this easy baked dish. It's great as a cheese course or sharing starter

Tartines with blue cheese, fig & ham

Put together a casual French table for lunch with friends, with charcuterie and cheese from the deli and homemade snacks

Steak & blue cheese en croûte

This impressive take on beef Wellington sees lean fillet steak spead with Stilton and wrapped in pastry - perfect to wow dinner party guests

Warm new potato salad with bacon & blue cheese

This French-style main meal salad with roasted new potatoes makes a fabulous lunch

Chestnut, spinach & blue cheese en croûte

This vegetarian main course is packed with festive flavours and wrapped in flaky butter pastry - a real Christmas treat

Blue cheese, butternut & barley salad with maple walnuts

Salads don't get much more robust than this – team roasted onions and squash, deep-flavoured cheese, crunchy nuts and healthier grains

Leek, fennel & potato soup with cashel blue cheese

Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. We've used cashel blue but you could try other blue cheeses

Toasted soda bread with blue cheese & pear

This simple veggie lunch uses healthy seeded soda bread, a rich Danish blue cheese and fresh fruit for a salty-sweet combo, topped with crunchy walnuts

Whole baked celeriac with walnuts & blue cheese

Full of flavour and texture, this seasonal side goes well with a Sunday roast. The soft celeriac, strong blue cheese and crunchy walnuts are a match made in heaven

The sour cream and cheese need to be mashed together with the help of a fork.

You have to keep on mashing until it turns into a chunky paste. (The consistency needs to be pretty similar to the constancy of cottage cheese).

The buttermilk should be stirred in.

Lemon juice and mayonnaise must also be stirred in.

The next step is to taste and pepper and pepper have to be used for seasoning.

Once it is done, you have to place it in a covered container in the refrigerator. (You can keep it up to one week).

Essential Summer Recipe: Creamy Blue Cheese Dressing

Last August, I spent a relaxing week vacationing on North Carolina’s Outer Banks with a friend (and fellow personal chef) and our husbands. Away from our work kitchen and surrounded by fresh seafood and summer’s best produce, cooking was a real joy instead of part of the daily grind. No complicated menus, no stress, just a week of straightforward, satisfying meals made from scratch. The vacation kitchen is where easy-to-memorize recipes like this classic blue cheese dressing really shine.

Having a basic creamy salad dressing at the ready makes it easy to turn out no-fuss summer vacation food that feels a little fancy. Tangy, creamy blue cheese dressing has a singular taste, but is actually quite versatile you can use it for dipping crunchy vegetables, drizzling over fat heirloom tomato slices, or — my personal favorite — dressing ice-cold wedges of iceberg topped with chives and crispy bacon.

Made with sour cream, buttermilk and a little mayo, this recipe has a rich blue cheese taste and stays thick and creamy for up to a week in the refrigerator. I like using Maytag blue cheese for a classic, not-too-pungent flavor, but feel free to use more intense cheese, like Roquefort, if that’s your thing. Whip up a batch at the beginning of the week and use it over the next several days to dress up all the good vegetables that make summer cooking such a joy, whether you’re on vacation or in your own kitchen at home.

I recommend sautéing the mushrooms, onions, and spices first, then adding the zucchini and the sauce ingredients. See recipe down below for details.

If you already have my Skinny Blue Cheese Dressing made, feel free to substitute a few tablespoons instead of using the blue cheese and vinegar in the recipe.


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