Creamy Blue Cheese and Scallion Dip

By: Nancy Schectman

Football season is upon us, and with it comes lots of tailgates. It is so simple to head to the local grocery and pick up everything you need like salsa and chips, cole slaw, potato salad, cookies and only have to grill your brats and burgers. For a change bring homemade food and you’ll have your friends begging you to cook every week.

Use Roquefort, gorgonzola or stilton for a more pungent, intense flavor or dolcelatte or Danish blue for a mild, more mellow taste.  Serve with crackers or toast points.


  • 6 chopped scallions
  • 1 ¾ cups blue cheese
  • 1 ¼ cups sour cream
  • 4 tsps. Worcestershire sauce

Place ingredients in processor or blender; pulse until well blended but still retaining texture. If necessary, adjust consistency by gradually adding water 1 tablespoon at a time. Cover; refrigerate for 30 minutes or up until one day. Serve chilled. If you have prepared in advance, let stand at room temperature for 15 minutes to soften slightly.

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. From: Simply Delicious: Appetizers by Nancy Schechtman available here.