It's 105 sizzling degrees in Kansas City and we're having a "grill advisory" because of drought conditions.
That means it's too hot to cook and too dry to grill without tempting fate. So what's a foodie to do?
Chop.
Puree.
Chill.
Assemble.
Eat.
This easy dip, adapted from a recipe by the Barefoot Contessa, is delicious with raw veggies from the garden, crackers, or spread on grilled flatbread (see June's blog posts) topped with crumbled bacon and chopped tomatoes.
I've even slathered it on my morning toast, but then I'm a blue cheese person devoted to Maytag.
Clockwise, from the 12 o'clock position on the photo, you see fresh chives, Greek yogurt (I use 0% fat Fage), chopped shallots, mayonnaise (I used Trader Joe's), Maytag blue cheese, fresh lemon juice, and minced garlic in the middle of it all.
A few seconds in the food processor or blender, and you've got the perfectly delicious entree for Too Hot to Cook Day. Surround the bowl with green and purple endive leaves, rounds of yellow summer squash, fresh zucchini spears, cherry tomatoes, bell pepper strips, raw mushrooms, or whatever fresh veggies you like.
That means it's too hot to cook and too dry to grill without tempting fate. So what's a foodie to do?
Chop.
Puree.
Chill.
Assemble.
Eat.
This easy dip, adapted from a recipe by the Barefoot Contessa, is delicious with raw veggies from the garden, crackers, or spread on grilled flatbread (see June's blog posts) topped with crumbled bacon and chopped tomatoes.
I've even slathered it on my morning toast, but then I'm a blue cheese person devoted to Maytag.
Clockwise, from the 12 o'clock position on the photo, you see fresh chives, Greek yogurt (I use 0% fat Fage), chopped shallots, mayonnaise (I used Trader Joe's), Maytag blue cheese, fresh lemon juice, and minced garlic in the middle of it all.
A few seconds in the food processor or blender, and you've got the perfectly delicious entree for Too Hot to Cook Day. Surround the bowl with green and purple endive leaves, rounds of yellow summer squash, fresh zucchini spears, cherry tomatoes, bell pepper strips, raw mushrooms, or whatever fresh veggies you like.
Maytag Blue Cheese Dip with Fresh Chives and Shallots
adapted from Barefoot Contessa: How Easy Is That? by Ina Garten
Makes 2 cups
1/4 cup chopped shallots
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 (7-ounce) container Greek yogurt (such as Fage Total)
1/2 cup good mayonnaise
4 ounces Maytag blue cheese, crumbled
4 to 5 dashes bottled hot sauce
1 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper
3 tablespoons minced chives plus more for garnish
Place the shallot, garlic, lemon juice, Greek yogurt, mayonnaise, blue cheese, hot sauce, salt and pepper in the bowl of a food processor fitted with the steel blade. Pulse the food processor until the mixture is smooth and just slightly chunky, about 11 to 12 times.
Add the chives and pulse 2 to 3 times more. Transfer the dip to a bowl, cover, and chill for 2 hours. You can eat this right away and it's delicious, but it tastes even better if you let the flavors develop.
Serve in the center of a tray of vegetables. Cover and refrigerate any leftover dip (as if!).
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