There is enough garlic in this dressing to kill every vampire west of the Cascades. Do not serve to bloodthirsty guests or ghouls who eschew strong flavors. Vegans might perish by just being in the room with this dip. Even garlic lovers will cry out in pain/joy/pain/joy.
I heard about this recipe from a Master Gardener colleague. Legend has it that this dip disappears within moments of being served at Extension gatherings. Gardeners drift by with thick slices of slathered bread, leaving a trail of garlic on the breeze behind them. When I heard that, I knew I had to try it. And so should you. This dip is easy enough for people who can’t cook and is thick enough to be used to stuff unsuspecting cherry tomatoes and such.
Garlic Extravaganza Blue Cheese Dip
Don’t say I didn’t warn you.
- 12 oz. prepared premium blue cheese dressing (I use Toby’s from Springfield, OR)
- 1 small wedge of premium blue cheese
- 1 small head of garlic
- freshly ground black pepper to taste
- dash celery seed or about a tablespoon of celery leaves (taste to see if too bitter first)
Chop garlic to bits in food processor. Add remaining ingredients. Serve with Buffalo wings, crudités, iceberg wedges and bacon, tomatoes, or keep it simple: in a bread bowl with hunks of bread.
P.S. The image is of chicken wings at Anchor Bar in Buffalo! My dip is thicker and less mayo-ey. Work is going well here in the Buff. I’m off to the conference and won’t be blogging for a week or so. Catch you on the flip side!