Photo by: Ditte Isager
Blue Cheese Dip-
Use smoked blue cheese to give this dip a subtle smokiness, though any good blue cheese will do.
Ingredients
Kosher salt
1 garlic clove, coarsely chopped
2 1/2... more
Blue Cheese Dip-
Use smoked blue cheese to give this dip a subtle smokiness, though any good blue cheese will do.
Ingredients
Kosher salt
1 garlic clove, coarsely chopped
2 1/2... more
Photo by: Ditte Isager
Blue Cheese Dip-
Use smoked blue cheese to give this dip a subtle smokiness, though any good blue cheese will do.
Ingredients
Kosher salt
1 garlic clove, coarsely chopped
2 1/2 teaspoons red wine vinegar
1 teaspoon finely chopped fresh thyme
1/2 pound smoked (or regular) blue cheese, crumbled
1 cup sour cream
2/3 cup mayonnaise
Freshly ground black pepper
Assorted fresh vegetables for dipping (such as baby carrots, green beans, and endive leaves)
Preparation
Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms. Whisk garlic paste, vinegar, and thyme in a medium bowl. Add cheese; mash with the back of a fork until cheese is finely crumbled. Stir in sour cream and mayonnaise. Season dip to taste with salt and pepper. Serve with assorted vegetables.
Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce. Do Ahead. Can be ma less
Blue Cheese Dip-
Use smoked blue cheese to give this dip a subtle smokiness, though any good blue cheese will do.
Ingredients
Kosher salt
1 garlic clove, coarsely chopped
2 1/2 teaspoons red wine vinegar
1 teaspoon finely chopped fresh thyme
1/2 pound smoked (or regular) blue cheese, crumbled
1 cup sour cream
2/3 cup mayonnaise
Freshly ground black pepper
Assorted fresh vegetables for dipping (such as baby carrots, green beans, and endive leaves)
Preparation
Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms. Whisk garlic paste, vinegar, and thyme in a medium bowl. Add cheese; mash with the back of a fork until cheese is finely crumbled. Stir in sour cream and mayonnaise. Season dip to taste with salt and pepper. Serve with assorted vegetables.
Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce. Do Ahead. Can be ma less
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Grab a basket (and a cherry hand pie): You can take our summer holiday menu anywhere, whether that means your patio, the park, or the beach.
