Spicy Blue Cheese Dip with Cilantro

img_3705There is a huge difference between homemade blue cheese dip and what you can buy on the shelf so making it yourself is well worth time.  However, if you are in a time pinch, grab a jar of Marie’s Blue Cheese dressing, add Tabasco and chopped cilantro and you will be good to go.

This dip can be used with chips, fried chicken, crudités or just about anything else you desire.


  • 1 large shallot, finely chopped
  • 4 ounces Roquefort cheese, crumbled by hand
  • 1 cup of Dukes mayonnaise (or Hellman’s if not available)
  • 4 ounces of cream cheese, room temperature
  • 1 to 2 tablespoons of heavy cream, depending on the consistency you desire
  • 3 tablespoons creme fraische
  • 2 tablespoons of sherry wine vinegar
  • Zest of one lemon, and 1 tablespoon of the juice
  • 3-6 dashed of Tabasco sauce, depending on your heat desire
  • 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper
  • 2 tablespoons of scallions, finely chopped
  • 2 tablespoons of cilantro, finely chopped

Making It

  • Fit your food processor with the steal blade and put in all of the ingredients except for the herbs and pulse until it is full blended.  Add the herbs and pulse 3-4 times until they are incorporated.  Refrigerate for at least 2 hours


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