Blue Cheese always reminds me of my mom. We never had blue cheese at home because she was the only one who liked it... but on the rare occasion that we'd get to go out to a restaurant, mom would always order a salad with bleu cheese dressing. Over the years, I've come to love it and I'm especially in love with the Smokey Blue Cheese from Rogue Creamery in Central Point, Oregon. You can usually find it at most Whole Foods locations. It runs about $9 for about 4 ounces. Yes, a little expensive for a dip but whoa... it is good. You can use whatever blue cheese you like- this is the best all-purpose, non-Ranch dip I know for chicken wings, veggies, and crackers.

My chunky blue cheese dip is the perfect dip for chicken wings, veggies, or crackers... this is even good spread on a slice of bread and toasted under the broiler!

My chunky blue cheese dip is the perfect dip for chicken wings, veggies, or crackers... this is even good spread on a slice of bread and toasted under the broiler!


Difficulty: Easy    Category: Party Food

Prep Time: 5 minutes    Cook Time: non-cook recipe


½ cup chopped shallots

2 teaspoons minced garlic

3 Tablespoon lemon juice

¼ teaspoon lemon zest

2 cups Greek yogurt (you can sub sour cream if you don't like yogurt)

8 ounces (1 cup) Blue Cheese (okay to use crumbles)

2 teaspoons kosher salt

½ teaspoon cracked black pepper

1Tablespoon minced chives


Add everything but chives to food processor. Pulse to combine. Pour into a bowl. Garnish with chives. Serve with veggies, chicken wings, chips, or crackers.

Yield: 2 cups

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National Popcorn Day!

Popcorn is one of my all-time favorite party foods. There is just so much you can do with it. I like to season it with different spices or even herbs. Rosemary-Sea Salt is one of my favorite combos. For something over the top and decadent, try this one. White and dark chocolate. Salt. Popcorn. What's not to love?

Double Drizzled Kettle Corn - white and dark chocolate over salty popcorn. Decadent. Delicious. Deadly addictive! Photo credit: Tamika Moore/Birmingham News



¼ cup vegetable oil

3/4 cup popcorn kernels

3 tablespoons sugar

1 ½ teaspoons Kosher salt

½ cup bittersweet chocolate chips

½ cup white chocolate chips


In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. Hold the lid down with a potholder and shake the pot over the heat until the popping begins. Shake vigorously until the popping begins to slow down. (It goes from popped to burnt very quickly) Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the kernels.

Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.

Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces to serve. You can store it in an airtight container in a cool spot for up to a week. 

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