Dazzle your guests with this simple tangy roquefort cheese dip! It makes a scrumptious appetizer or side dish served alongside crunchy vegetables or fresh fruits.
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 lovingly 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. I especially crave this delicious dip as Spring and Summer slowly began to emerge out of the cold and snow. My body is hungry for fresh, crunchy and colorful vegetables after the long winter filled with savory soups and hearty meats.
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. I must have consumed hundreds of Roquefort cheese filled orbs as a child.
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.
Make this dip and serve it with lunch, dinner or cocktails. It’s perfect alongside an Easter feast and absolutely divine for summertime picnics and parties.
Here are a few other Spring favorite recipes:
Here’s the scrumptious Roquefort Cheese Dip recipe ::
This post was updated on March 4, 2015 originally published on April 23, 2013.