Blue Cheese Dressing

 

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

from AllRecipes

Make your salad perfect with this rich homemade blue cheese dressing recipe. It has a nicely balanced flavor, and a deliciously creamy, chunky texture.

Recipe by LUCKYME9

 

Updated on September 30, 2022

Prep Time:

 

10 mins

Total Time:

 

10 mins

Ingredients

• 2 ½ ounces blue cheese

• 3 tablespoons buttermilk

• 3 tablespoons sour cream

• 2 tablespoons mayonnaise

• 2 teaspoons white wine vinegar

• ¼ teaspoon sugar

• ⅛ teaspoon garlic powder

• salt and freshly ground black pepper

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Note 

Whole milk may be used in place of buttermilk for a milder flavor. Dressing may be refrigerated in an air-tight container for up to two weeks.

Mexican Street Corn Dip

Mexican Street Corn Dip - Eating Well

Active - 20 min
Servings - 6

Ingredients

Ingredient Checklist

• 1 teaspoon canola oil
• 2 ⅓ cups fresh or frozen (thawed) corn kernels
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 2 tablespoons lime juice
•         1 teaspoon chili powder
• ¾ cup crumbled queso fresco, divided
• ⅛ teaspoon cayenne pepper
• Chopped cilantro for garnish
• Tortilla chips for serving

Directions

Instructions Checklist

• Step 1
  Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeno and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2

Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Avocado Mango Salsa

Avocado Mango Salsa - from Allrecipes.com user SixPackToGo

Ingredients

• 1 avocado - peeled, pitted and diced
• 1 lime, juiced
• 1 mango - peeled, seeded and diced
• 1 small red onion, chopped
• 1 habanero pepper, seeded and chopped (optional)
• 1 tablespoon chopped fresh cilantro
• salt to taste

Directions

1. Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

Hot Corn Dip

Hot Corn Dip
Recipe by Emeril Lagasse, as seen on Our Best Bites
 

• 2 tablespoons butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
• 4 ounces monterey jack or cheddar, shredded- I used monterey jack
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

Preheat the oven to 350 degrees F. 

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl. 

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.  

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

Queso Blanco Dip

Queso Blanco Dip - from Annie's Eats

Yield: about 2 cups

Ingredients:

1 tbsp. canola or vegetable oil

¼ cup onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

12 oz. white American cheese, shredded*

4 oz. Monterey jack cheese, shredded

¼-2/3 cup milk

1 tomato, seeded and finely diced

2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Pizza Dip

Pizza Dip - as seen on Sugarcrafter

• 1 (8 ounce) package cream cheese, softened
• 1 cup pasta sauce
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 cup diced pepperoni slices
• 1 1/2 cups shredded mozzarella cheese
• Crusty Italian bread or tortilla chips, for dipping

Preheat the oven to 350 degrees. In a greased baking dish (I used a 7″ soufflé dish), layer the cream cheese, pizza sauce, onion and garlic, pepperoni, and cheese, in that order.

Bake 20-25 minutes or until the cheese is bubbly.

Serve with crusty Italian bread or tortilla chips.

Buffalo Chicken Dip

Buffalo Chicken Dip
Adapted from Frank’s Red Hot Sauce - as seen on Couture & Crayons

• 1 rotisserie chicken, meat shredded with a fork
• 8 oz. cream cheese, softened
• 1/4 cup blue cheese salad dressing (omit and use 1/2 cup ranch dressing total, if you prefer)
• 1/4 cup ranch salad dressing
• 1/2 cup crumbled blue cheese (substitute shredded mozzarella if you prefer)
• 1/2 cup Frank’s Red Hot sauce (any hot sauce will do)

Mix together all ingredients until well combined. Bake in a preheated 350 degree oven for 20 minutes. Serve with crackers, chips, or sliced bread.

Spinach Artichoke Dip

Spinach Artichoke Dip - from user kiajh from thenest.com

1 can quartered artichokes

1 box chopped spinach, thawed & drained

1 c. parmesan cheese

1 8 oz. cream cheese

1/3 c. mayonnaise

2/3 c. sour cream

2 tsp. roasted garlic

Mix it all together, cook in 9" pie plate or other small ovensafe dish at 375 degrees for 30 minutes.

Buffalo Chicken Dip aka Crack Dip

Buffalo Chicken Dip aka Crack Dip - as seen on It's all about sustenance

INGREDIENTS

* 2 (10 ounce) cans chunk chicken, drained OR 2-3 boneless breasts, cooked and shredded
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese
* OPTIONAL: Bleu cheese. Either itself or Bleu Cheese Dressing

DIRECTIONS

1. Mix all and bake in a 350 oven for 20-30 minutes. If you need to keep it warm - transfer to a slow cooker and leave it on "warm".
2. Serve with celery sticks and crackers (Tostito scoops work great).

Cheesy Chili Dip

Cheesy Chili Dip - Jan Thomas

• 1 (8 oz.) package cream cheese
• 1 can (about 14 ounces) Rotel chili WITHOUT beans
• Tabasco sauce
  
• shredded Cheddar cheese - enough to cover the top
  

1. Spread the cream cheese in the bottom of an oven-proof dish.
2. Spread the chili on top of the cream cheese.
3. Sprinkle some Tabasco sauce on top (it will be diluted by the cheeses surrounding it).
   
4. Sprinkle the cheddar on top.
5. Bake at 350 for about 20 minutes.
   

Goat Cheese Garlic Dip

Goat Cheese Garlic Dip - from Notably Nashville by the Junior League of Nashville

• 8 ounces cream cheese, softened
• 8 ounces fresh goat cheese, softened
• 8 ounces sour cream
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme
  
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• cayenne pepper to taste

Combine the cream cheese and goat cheese in a food processor and pulse to mix well. Add the sour cream, garlic, chives, thyme, salt, cracked pepper, and cayenne pepper and mix until smooth. Spoon into a serving bowl and chill, covered, until serving time. Serve with crackers or pita chips.

Serves 12

Guacamole

Guacamole - Jenny Rose

2 avocados
1/2 lime, juiced (can use whole lime if small)
2 Tbsp. chopped onion
1/2 tsp. salt
1 tsp. olive oil
1 Tbsp. chopped cilantro
1 clove garlic, chopped
1/4 c. chopped tomato
1/4 tsp. ground pepper
1/4 tsp. Tabasco sauce

Mix all ingredients together, cover tightly, and refrigerate at least 1 hour.

Can also add sprinkle of cumin or chopped jalapeño pepper.

Layered Mexican Dip

Layered Mexican Dip - Jan Thomas

3 medium ripe avocados
juice of 1/2 lemon
1/2 tsp salt
1/4 tsp pepper
1 c. sour cream
1/2 cup Miracle Whip mayonnaise
1 pkg. taco seasoning mix
1 can refried beans
1 c. chopped green onions
2 c. chopped tomatoes
8 oz. pkg Cheddar Cheese, shredded

Peel, pit, mash avocados in bowl with lemon juice, salt, and pepper. Combine sour cream, mayo, taco seasoning in another bowl.

To assemble:
1. Spread bean dip on shallow serving platter.
2. Top with avocado mixture.
3. Layer with sour cream mixture.
4. Sprinkle with chopped onion and tomatoes.
5. Cover with shredded cheese.
6. Serve with Tostitos chips.

Aunt Rainelle's Dip

Aunt Rainelle's Dip - Rainelle


1 c. cottage cheese
1 c. cream cheese
1 pkg. taco seasoning
green onions (a bunch or so)
fresh tomatoes, diced
green peppers & hot peppers (optional)
shredded cheese (cheddar?)

Mix cottage and cream cheeses. Sprinkle on 1/2 pkg. seasoning, onions, tomatoes, then 1/2 package shredded cheese.