Roquefort cheese dip has been a family favorite for as long as I can remember. Every single holiday table of my youth was adorned with a special antique glass dish full of colorful vegetables that cradled a bowl of roquefort cheese dip. Interestingly enough it was never served before the main meal but rather lovingly nestled amongst all of the side dishes.
It was brought to the table by my grandmother who didn’t especially enjoy cooking much at all (outside of making a mean cup of hot chocolate and sinful cinnamon rolls). But boy, oh boy, did she make a scrumptious bowl of tangy, salty and slightly sweet roquefort cheese dip.
It is a favorite flavor of my childhood and one that I crave quite often.
My grandmother loved to serve her dip with celery and black olives.
I can still remember squeezing dollops of the dip with my knife into the tiny hole of a black olive.
Strange I know, but incredibly delish. You should try it.
Spreading it on celery is much more civilized. (It’s also rather divine on sliced pears and apples!)
Her favorite colors where celadon green and aqua blue, the exact color combination of this flavorful cheese and celery duo. I can’t help but to smile and think of her as I scoop the tangy dip into my favorite aqua dish and indulge in this savory treat.
- 8 ounces Roquefort cheese- crumbled
- 8 ounces cream cheese (one brick) softened to room temperature
- 2 Tablespoons onion, finely chopped
- 1-2 Tablespoons milk (you can add more or less to get desired consistency)
- 1 teaspoon sugar
- Mix all ingredients together until incorporated. (The dip will be lumpy because of the gorgeous pieces of Roquefort cheese)
- Cover and refrigerate for at least an hour before serving.
- Serve with fresh veggies!