Salsa de Queso Azul
This recipe is for blue cheese dip which is a great addition to any barbeque or tapas evening. If you prefer to use it as a salad dressing then simply add some milk at the to get it to the consistency that you require.
- 100g blue cheese
- 2 tablespoons of olive oil, not virgin olive oil
- 2 tablespoons of lemon juice (optional)
- 100g natural yoghurt
Take the blue cheese out of the fridge about an hour before making the dip as it is easier to mash down if it is not too cold.
Once you are ready to start, put the blue cheese in a bowl and use a fork to mash it down. Then add the oil and mix well.
Add the yoghurt and lemon juice and mix until smooth. If you are having problems getting the dip smooth enough then you could mix it all in a blender.
If the flavour is a bit too strong or you want to use this as a salad dressing or sauce then you can add some more yoghurt or some milk.
Chill for about an hour. Remember that once you put it back in the fridge to chill it will thicken up.