Sujet : Re: Blue cheese dip.
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 09. Mar 2025, 11:49:42
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vqjro6$mfu9$1@dont-email.me>
References : 1 2 3 4
User-Agent : slrn/1.0.3 (Linux)
On 2025-03-09, Janet <
nobody@home.com> wrote:
In article <m33khpF4pd6U1@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
On 2025-03-07, Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2025-03-07, Mike Duffy <mxduffy@bell.net> wrote:
Usually I use equal parts BC, sour cream, plain yogurt, mayo.
>
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
>
If memory serves, my husband uses a touch of garlic, Worcestershire
sauce, and Tabasco.
I make Christmas cheese with gorgonzola. Besides garlic and finely diced
onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have nothing
else to add.
>
We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
People like to use blue cheese of one sort or another as an
ingredient. Everybody's different.
-- Cindy Hamilton
Blue cheese dip.
Re: Blue cheese dip.
