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Chunky Blue Cheese Dip Recipe
Chunky Blue Cheese Dip Recipe photo by Taste of Home

Chunky Blue Cheese Dip Recipe

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Every time I make this quick dip, someone asks for the recipe. It only requires a few items, so its a snap to put together. I often prepare the thick spread with Gorgonzola cheese and serve it with toasted pecans. -Sandy Schneider Naperville, Illinois
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 7 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon salt
  • 1 cup (4 ounces) crumbled blue cheese
  • 1/3 cup minced chives
  • Apple and pear slices and/or toasted pecan halves

Nutritional Facts

1 serving (1/4 cup) equals 194 calories, 18 g fat (11 g saturated fat), 55 mg cholesterol, 412 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a small bowl, beat the cream cheese, sour cream, pepper and salt until blended. Fold in the blue cheese and chives. Serve with apple and pear slices and/or pecans. Yield: 1-3/4 cups.
Originally published as Chunky Blue Cheese Dip in Quick Cooking November/December 2004, p28

Nutritional Facts

1 serving (1/4 cup) equals 194 calories, 18 g fat (11 g saturated fat), 55 mg cholesterol, 412 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Reviews for Chunky Blue Cheese Dip

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 15, 2011

"I love this recipe in the fall. I made it last night again for my neighborhood Euchre group and all the ladies loved it. It is unique to have a dip with fruit and nuts."

MY REVIEW
Reviewed Oct. 30, 2010

"I made this and brought it to work. If you love blue cheese, you will love this! It pairs wonderfully with the fruit and nuts. Will definitely make this again!"

MY REVIEW
Reviewed Dec. 1, 2008

"Wow, was this tasty!! This dip was perfect with the pear and apple slices and pecan halves!! I used regular black pepper - didn't really see a reason to buy white. I also used green onions/scallions rather than chives only because I can never seem to find really fresh chives in the grocery stores I go to. In any event, the extra bit of onion flavor was great! I will make this again and again!! Thanks!"

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