Okay, so it isn't exactly Canadian to celebrate the nation's holiday with blue cheese. Well, maybe it is. Whether it is a Canadian, French, Italian, or Danish cheese it actually might be a perfect representation of Canada. Strong, diverse in flavour, and easy to get along with. You may like us or hate us, but you probably don't dislike the idea of us.
Personally, I am a huge blue cheese fan. The more the better, the stronger the better. In all its variations. The Monster isn't a huge fan herself, but she'll eat it in the dip form I served today. Smilosaurus was loving it. Dispensing with the veggies altogether she simply plunged her hands directly into the dip and shoved them in her mouth.
We served this dip at The Monster's birthday party. That definitely started a new addiction for me. If there were hot wings anywhere near me right now I would be gorging myself on wings and blue cheese dip. And drowning a crappy evening in beer. I'll have to settle for being relatively healthy and dipping some blanched asparagus and carrots. Sigh.
The following recipe makes a thick dip. If you prefer a thinner dip, or something that will stick a bit more to those hot wings use undrained or regular yogurt. Whatever you do, don't break up the cheese into teeny weeny pieces. You want a few chunky pieces of cheese in every single bite. The sharpness will temper heat, provoke the taste of green, and make your tongue spicy, as The Monster describes the taste. And with four ingredients it is dead easy to make.
Blue Cheese Dip
(makes 1.5 cups)
1 cup greek style yoghurt (or drained, plain yoghurt)
1 tablespoon mayo
2 ounces crumbled blue cheese
1 tablespoon chives
(To drain yoghurt place about 1 and 1/4 to 1 and 1/2 cup plain yoghurt into a cheesecloth of paper-towel lines sieve. Let sit in the fridge for a few hours or overnight.)
Mix together all ingredients. Season with salt and pepper and garnish with additional chopped chives. Serve chilled.