Maytag Blue Dip

1/4 lb. Maytag Blue, crumbled
1/2-cup mayonnaise
1/4-cup sour cream
2 T. cider vinegar
1/2 cup thinly sliced scallions
1 T. finely chopped fresh flat leaf parsley
1 T. finely chopped fresh dill
1/2 t. coarse salt
1/3 t. freshly ground black pepper
pinch of cayenne

Blend half the cheese with the mayonnaise in a food processor until smooth.  Add the sour cream and cider vinegar and process until the mixture has the consistency of creamy mayonnaise.  Add the scallions, parsley, and dill and process again briefly.  Add the remaining cheese, process very briefly (the dip should be slightly chunky), and remove from the food processor.  Season to taste with salt, pepper and cayenne.  Wrap well and refrigerate for up to four days.

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