6 ounces Bleu Cheese (12 ounces total for a chunky sauce)
2 cups Heavy Cream
1 cup Half and Half
8 ounces Sour Cream
3 Garlic Cloves
1 Red or Green Jalapeño Pepper (or spicy pepper of choice)
1 bunch of Chives
Zest of Half a Lemon
Salt and Pepper to taste
Directions
Roughly chop the garlic cloves and jalapeño pepper.
Combine Magical Olive Oil, garlic, and jalapeño into the MagicalButter Machine and cook for 5 minutes at 160°F.
Remove the lid, then add half and half, heavy cream, bleu cheese and cook for 1 Hour at 160°F.
Add lemon zest and sour cream, whisk, season with salt and pepper, and transfer into a bowl.
Refrigerate for 4 hours.
Mince chives and add into sauce.
Add another 6 ounces of bleu cheese into sauce if you want it chunky. Adjust seasoning if needed, serve and enjoy!
Recipe Note
This isn’t your typical “bleu cheese dressing”! Why? Because you can heat it up!
It’s great to mix with fresh pasta, use as a dip for nachos, and makes an awesome hot bread
dip!
