Blue Cheese Dip

This right here is the holy grail of dips. A bastardised version of a Delia Smith recipe for blue cheese dressing, I think from How to Cook 2, it's served us well all through the festive season and is the main culprit for all that weight gain... During my last, tired months living in York it was constant munching of blue cheese, not chocolate that gave me a body-shape akin to a Moomin. Luckily, I like Moomins! This dip is definitely Daddy’s favourite - mine too- as it knocks the socks off any drab old sour cream and chive number. My mum’s allergic to penicillin so blue cheese is off her menu but we still had to keep shouting at her whenever she sneakily took a spoonful. Honestly, you’d think if you were allergic you’d just respect that but no, not in this house! We eat this dip with crudités but it’s also great with barbequed chicken wings, which we had tonight! You can use any blue cheese you have around; for us, that meant an enormous chunk of Blacksticks Blue but Gorgonzola, Dolcelatte and even Stilton work very well.

Ingredients:

A reasonable chunk of blue cheese, starting at around 75g but hey, go up to 100g if you like

2 tbsp mayonnaise

2 tbsp soured cream/ crème fraiche

Worcestershire Sauce

1 dsp lemon juice/vinegar

½ tsp mustard powder/mustard

4 spring onions, chopped finely

Black pepper

Method:

1)      In a bowl, mash the blue cheese with a fork. Squodge in the mayonnaise and soured cream/crème fraiche.

2)      To this mixture stir in the mustard, a good few splashes of Worcestershire sauce and the lemon juice or vinegar, testing for acidity; it should taste zingy rather than heavily creamy.

3)      Finally, add in the spring onions and season with black pepper.

Eat large quantities, cursing the world for making blue cheese fattening.