Apricot Stilton Dip


One of my favourite things about my local épicerie is the cheese selection. You name it, they have at least two varieties of it. Even better, weekly sales allow me to try cheeses that would normally be beyond my student budget. From smoked gouda to cambozola to 10-year aged cheddar, my fridge has seen its share of fine cheeses. So, when a massive wedge of apricot-studded Stilton went on sale last week for the price of a bus ticket, I could hardly resist. As it turns out, nine ounces is entirely too much of sweet apricots and rich crumbly Stilton. That’s where this dip comes in.

Aside from hard cheeses (eg Pecorino Romano), I can’t think of a cheese that would not work in the dip format. For a thicker dip, I recommend using sour cream instead of yogurt. For a stronger flavour, try substituting shallots or garlic for the green onion.

Apricot Stilton Dip (inspired by Recipes that Fit)

Makes roughly 2.5 cups

8 ounces Apricot White Stilton cheese, crumbled

1 green onion, chopped finely

1/3 cup walnuts, chopped finely (optional)

1/2 cup plain yogurt

1/3 cup skim milk

Black pepper

Combine cheese, green onion, walnuts, yogurt, and milk in a blender or food processor, and mix until smooth. Add black pepper to taste. Let chill for at least 30 minutes before serving.

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