The Conservative Cave

Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: CG6468 on February 06, 2013, 11:30:37 AM

Title: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: CG6468 on February 06, 2013, 11:30:37 AM
This is from a friend of mine who was a cook in Las Vegas. It's a large portion, but you can cut back on ingredients to suit your taste. I prefer more Worcestershire Sauce and some added onion pieces.

It's excellent as a salad dressing.


Quote
JERRY KRUEGER’S BLEU CHEESE DIP

INGREDIENTS:
2 pounds crumbled blue cheese, 1 gallon milk, 1 pint sour cream, 1 teaspoon vinegar, 4 ounces lemon juice, Pinch white pepper, Dash Worcestershire sauce

Makes 1-1/2 gallons

Title: Re: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: Chris_ on February 06, 2013, 11:32:49 AM
That's a whole lotta cheese dip.
Title: Re: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: IassaFTots on February 06, 2013, 11:36:45 AM
That's a whole lotta cheese dip.

And in all that dip, just a scootch of vinegar and worcestershire.  I see why you would add more!
Title: Re: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: Chris_ on February 06, 2013, 11:40:15 AM
That's about 96 two-ounce servings.  It would probably last 3-4 days in your average restaruant.
Title: Re: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: CG6468 on February 06, 2013, 11:41:22 AM
And in all that dip, just a scootch of vinegar and worcestershire.  I see why you would add more!

He was making it for public consumption at a casino, and the public's taste varies widely.
Title: Re: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: Wineslob on February 06, 2013, 04:36:02 PM
Holy Heart Attack Batman!

 :drool:
Title: Re: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: CG6468 on February 07, 2013, 09:02:34 AM
Holy Heart Attack Batman!

 :drool:

It IS yummy!
Title: Re: JERRY KRUEGER’S BLEU CHEESE DIP
Post by: Dori on February 07, 2013, 09:31:59 AM
Years ago I babysat for a family in the restaurant business.  Everything they served was made fresh in-house.  I loved their roquefort dressing.  I believe they used similar ingredients.  When I made it at home, I used blue cheese in place of roquefort.

Don't remember the proportions, but it was crumbled cheese (blue or roquefort), sour cream, mayonaise, milk, lemon juice, crushed fresh garlic and chives (or finely minced green onion).  Best on the second day.