Maytag Blue Cheese Dip

Epicurean Exploits - Food and Recipes
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I wouldn’t think of posting a recipe that wasn’t mine normally, but this came out so well that I wanted to share it.
I got it from an email from Saveur, and we used it on Sunday for my Dad’s birthday party.

Maytag Blue Cheese Dip


MAKES ABOUT 2 CUPS

The most celebrated American blue cheese, and one of the best, Maytag Blue— made on a dairy farm in Newton, Iowa, and cave-aged for six months for a full, rich flavor—is available in quality cheese shops. Other blue cheeses may be substituted, but Maytag is worth looking for.

8 oz. cream cheese, softened
1⁄4 cup sour cream
1⁄4 cup heavy cream
4 oz. Maytag Blue cheese
3 scallions, trimmed and chopped
Freshly ground black pepper

  1. Mix cream cheese, sour cream, and heavy cream together in a medium bowl. Crumble in blue cheese, add two-thirds of the chopped scallions, and stir until well mixed but still slightly chunky. Season to taste with pepper and garnish with remaining scallions.

We pimped it up with a half teaspoon of fresh minced garlic.
I’ve got some leftover rib cap and this is going to be the spread for my sandwich.

2

Sounds good…

I will adulterate it with bacon or pancetta.

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As a ‘dip’, what would you scoop it up with?

4

Will definitely give this a try.

Here is a blue cheese-pecan spread. The recipe came with the Cuisinart years ago. Any left over is great on a turkey sandwich.

1/2 cup pecans, lightly toasted if desired
4 oz cream cheese
4 tbsp blue cheese

Pulse nuts with metal blade in food processor until finely chopped. Add cream cheese and blue cheese, cut into chunks. Process until smooth. Thin with cream or half-and-half if desired. In practice there is no need to measure the ingredients… just use roughly equal volumes of each.

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A big ass spoon.

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The addition of bacon or pancetta to any food is decidedly not adulteration!

JD

7

I can see that.

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“As a ‘dip’, what would you scoop it up with?”

Very crispy strips of thick bacon cut to about three inches long would be good…

9

I love Blue Cheese spreads, smears, toppings, dressings, etc…

But Maytag is not my favorite domestic blue. I won’t quite say that the emperor has no clothes, but there are others I much prefer. My personal favorite is Pt Reyes Blue, fwiw.

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Point Reyes would be my choice for domestic.

When I make this dip this weekend, I will use half mountain Gorgonzola and half dolce…or all Cabrales. Will depend on my mood when I hit Central Market. Pancetta will be included as well.

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I’m generally not too into Cabrales, most examples are too salty and tangy for my tastes, I go for the sweeter, gentler blues. I like a lot of Gorgonzolas, I like St Agur a lot, and a recent discovery is Blu del Monviso, a creamier, sweeter blue from Piedmont…

12

I agree with most of the blue cheese recs so far. I also like Roaring Forties Blue from Australia, it is slightly nutty.

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The Maytag was really stinky and assertive when the dip/spread was first made. After sitting overnight it leveled out very nicely.

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I’m going to try this with the King’s Island Roaring 40s blue. Maytag is ok - but I like the Roaring 40s a lot more and think it would lend itself better to a dip. Thanks - this sounds delicious.

G

PS - bacon should definately be added…

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Roaring 40’s is one of my favorites.

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There’s these things that chickens have, they come in pairs. [dance-clap.gif]

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There is no doubt the recipe would be wicked with some ripe Valdeon.