If you're looking for an ultimate dip recipe that could be used in various dishes-from fresh vegetable platters to burgers, sandwiches, appetizers, and tacos, look no further. This is THE recipe for all blue cheese lovers that can be enjoyed any time of year.
Add this blue cheese roasted pecan dip to your favorite meat dishes, dip toasted baguette slices, serve with a cheese or vegetable platter for an easy appetizer recipe, or simply use it as a blue cheese spread on your favorite toast-there are plenty of ways to use this flavorful cheese dip.
Why You'll Love This Recipe
- This blue cheese dip only takes 4 ingredients and 15 minutes to make. No food processor or lengthy cooking. It doesn't get any easier than that!
- It's extremely versatile and can be used in so many dishes as a dip or as a sauce!
- It'll add a ton of flavors to any dish it's accompanying.
- This is a keto-friendly recipe due to the low content of carbs.
Ingredients
- Blue Cheese: You can choose any blue cheese, from Gorgonzola cheese for a slightly milder taste to Roquefort for the bravest. We used Dor Blue in this recipe.
- Roasted Pecans: You can either use unroasted pecans and roast them in a skillet or in the oven without oil or fat added, or buy roasted pecans to save time. Pecans will add texture and extra flavor to the dip. While you can skip pecans, we don't recommend you do that.
- Heavy Cream: Heavy cream balances the strong flavor of the blue cheese and ensures the dip is creamy and smooth.
- Fresh Dill: One of the best things about this recipe is that you don't need to add any spices except for some fresh herbs.
Directions
1. Add crumbled blue cheese to a saucepan. You can easily crumble the cheese with your hands; no extra tools are needed.
2. Add heavy cream and heat on medium heat, stirring occasionally until the blue cheese crumbles have melted. It happens right before the sauce starts boiling.
3. While the sauce is heating, place the roasted pecans into a plastic bag, close it, and beat using a meat pounder until the pecans are chopped into smaller pieces but haven't yet turned into a powder-like texture. You still want to feel the crumbles in the sauce!
It's OK if the pieces are not uniform, but you don't want to leave big chunks in the sauce, either.
4. Once the cheese has melted, add the pecans, chopped dills, and stir to combine.
5. Remove from heat and let it cool to room temperature.
Variations & Tips
- The dip will initially be very runny but will thicken slightly when cooling. If you refrigerate it, it becomes thick and needs to be reheated to return to a liquid state. It doesn't have any impact on the taste, though!
- If you keep the dip in the fridge, it has a perfect texture to be used as a spread on toasts or thin crackers (however, you might want to choose less salty crackers because blue cheese will add a lot of saltiness).
- As mentioned above, pecans can be skipped, and we have been making this dip without them for quite some time. However, once you've tried adding roasted pecans, you'll never look back. The texture and flavor they add are worth going the extra mile.
- Apples and pears go perfectly with blue cheese. Therefore, as a beautiful garnish, you can easily add thin pear or apple slices to your blue cheese dip toast.
Frequently Asked Questions
Keep it in an airtight container or a mason jar in the fridge for up to 5-7 days. Remember that it will thicken in low temperatures, and you might need to reheat it to return to a liquid state.
Yes! This dip can be used as a sauce for different dishes, including, but not limited to, pasta/spaghetti, stews, hamburgers, casseroles, and many more! It's also a great addition to healthy recipes featuring fresh leafy salads, like Caesar salad.
Sour cream might be too sour for this recipe, while cream cheese is too thick. We would, therefore, not recommend deviating from the original recipe in this regard.
Ultimate Blue Cheese Dip With Roasted Pecans Recipe
Ingredients
- 4 oz (110 g) blue cheese
- ⅓ cup pecans (roasted)
- 9 oz (225 g) heavy cream
- 1 tablespoon chopped fresh dill
Instructions
- Add crumbled blue cheese to a saucepan.
- Add heavy cream and heat on medium heat stirring occasionally until the blue cheese crumbles have melted.
- While the sauce is heating, place the roasted pecans into a plastic bag, close it, and beat using a meat pounder until the pecans are chopped into smaller pieces but haven't yet turned into a powder-like texture.
- Once the cheese has melted, add the pecans, chopped dills, and stir to combine. Remove from heat and let it cool to room temperature.
Notes
- The dip will initially be runny but thicken when cooling. If you refrigerate it, it becomes thick and needs to be reheated to return to a liquid state.
- Use Gorgonzola for a milder taste or Rockefort for a more intense flavor.
Nutrition Value
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate
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