Bleu Ribbon Dip AKA Glop

  • 8 ounces blue cheese, crumbled
  • 2 cloves garlic — crushed
  • 1/2 cup olive oil (depending on the cheese used, this can be reduced)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 cup red onion — chopped
  • 1/2 cup fresh parsley — minced (we use dried parsley flakes)
  • 1/4 teaspoon black pepper

Combine all the ingredients and spread into a shallow dish. Refrigerate for at least one hour or up to 2 days. Serve with baguette slices, crackers, or fresh vegetables.

This is another easy one to throw together. We call it “glop” — can you guess why? It has nice strong flavors that go with any of our red wines: Sangiovese or Rojo Paradisos or Paradisos Red or Cabernet Sauvignon.

Serves 8, makes 1 1/2 cups



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