Potato chips with Morton's Bleu Cheese Dressing

This recipe for bleu cheese dip comes courtesy of Morton's Executive Chef Chris Rook. 
Morton's Bleu Cheese Dressing 
4 cups
Heavy Mayonnaise 2 cups
Sour Cream 1 ¼ cups
Buttermilk ¼ cup
Seasoned salt ¾ tsp.
Ground black pepper ¾ tsp.
Crumbled Bleu cheese 1 cup, packed
(Light mayonnaise and low fat sour cream can be used but the dressing won't have the richness of the original recipe)
Place the mayonnaise, sour cream, buttermilk, seasoned salt and pepper in a mixing bowl. Mix the ingredients with a wire whip until all the ingredients are thoroughly blended.
Add the Bleu cheese to the mix and fold together with a spatula. (Don't use the whip. You want large chunks of the Bleu cheese remaining. The whip will break them up too much.)
Place the dressing in a storage container and hold for 24 hours to enhance the flavor.
Buy a good quality kettle chip to dip with the dressing. Warm the chips in the oven at 350 degrees for a few minutes if possible.
Use a large serving plate or bowl. Place the dressing a smaller bowl in the center. Sprinkle the dressing with some minced chives or parsley. Arrange the chips around the dressing.
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