Mix first ingredients with mixer.
Add bleu cheese and mix on slow to stir in.
Great with fries, wings, and terrific on baked potatoes.
ENJOY!
Reserve 1/3 cup Bleu cheese.
Combine Bleu cheese and cream cheese until mixed (low speed).
Add mayo and half and half, mix until blended (medium speed).
Stir in remaining Bleu cheese (this makes the dip chunky).
Chill at least 3 hours.
Serve with fresh vegetables.
Mix first 6 ingredients thoroughly.
Add Bleu cheese in crumbled chunks.
(Chunks will break up when stirred in.)
Stir Bleu cheese into mixture.
Mix Bleu cheese and cream cheese.
Add rest of ingredients. Mix well.
Refrigerate overnight.
Makes 3 1/2 cups.
Soften cream cheese.
Grate Bleu cheese into cream cheese. Add remaining ingredients.
Blend thoroughly.
Great with hot wings.
Place first 6 ingredients in a blender.
Blend 2 minutes on low speed.
Then add mayonnaise.
Blend 1/2 minute on low speed. Stir in remaining Bleu cheese.
Refrigerate for at least 24 hours. Dressing will keep for 4 or 5 days.
Recipe can be doubled.
Combine cottage cheese, yogurt and skim milk in
Crumble Bleu cheese; set aside some for garnish.
In mixing bowl, combine cheese with the rest of the ingredients.
Beat with electric mixer until fluffy.
Sprinkle with reserved cheese. Store in an airtight container in refrigerator.
It will keep indefinitely and the recipe may be doubled.
Preheat oven to 400\u00b0F
Skin and debone chicken if necessary.
Place bleu cheese dressing and breadcrumbs in separate, shallow containers.
Dip chicken pieces in bleu cheese; then dredge in bread crumbs until thickly coated.
Place in greased glass baking pan; pour any remaining bleu cheese dressing and bread crumbs over top.
Bake at 400\u00b0F for 20 minutes.
Fry bacon and set aside.
After cream cheese has softened, beat in 1/2 cup of half and half, then add the Bleu cheese, garlic and chopped chives.
Mix with crumbled bacon.
Bake at 350\u00b0 for 30 minutes.
Delicious served with carrot sticks and broccoli flowerets.
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
Mix first 5 ingredients; add Bleu cheese to taste.
Refrigerate at least 2 hours before serving.
Makes 1 1/2 cups.
Good for chip dip also or with wings and celery.
In a large bowl, combine mayonnaise, Bleu cheese, crumbled, cottage cheese, garlic powder, sugar and sour cream, thoroughly mixing ingredients until creamy.
Slowly add milk, thinning the dressing to a creamy consistency.
Mix very well.
Refrigerate for 24 hours before serving.
Great on salads or as veggie dip.
Peel, pit and mush avocados.
Combine cream cheese and milk. Blend until smooth.
Add avocados, lemon juice and Bleu cheese mix. Blend until smooth.
Refrigerate.
Combine cream cheese and milk.
Blend until smooth.
Add avocados, lemon
juice and Bleu cheese mix.
Blend until smooth. Refrigerate.
Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
Add Bleu Cheese and puree.
Set aside and refrigerate.
Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
Discard marinade.
Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
When fresh off the grill,serve each steak with a TBL.
of Bleu Cheese Garlic Butter on top.
Set 1/4 Bleu cheese to the side and blend remaining ingredients in a blender. Add remaining Bleu cheese. Add garlic salt and pepper to taste, optional.
Blend in blender all ingredients except the last 4 ounces Blue cheese.
Blend until smooth.
Mix in by hand the additional 4 ounces crumbled Bleu cheese. Store
in refrigerator.
Makes 4 cups.
Put all the ingredients, except a third of the bleu cheese, in a blender or food processor.
Blend to a smooth, creamy consistency.
Crumble the remaining bleu cheese and stir into the dressing.
Tightly cover and refrigerate.
Will stay fresh for 4 or 5 days.
Makes 2 1/2 cups.
Beat all ingredients, except for Bleu cheese.
Make sure they are mixed well.
Add Bleu cheese.
Chill and serve.