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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Blue cheese dip.
Date: Sun, 9 Mar 2025 10:49:42 -0000 (UTC)
Organization: A noiseless patient Spider
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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