ShareThis Page
Blue cheese spread satisfies cravings |

Blue cheese spread satisfies cravings

| Tuesday, November 17, 2009 12:00 a.m

Got the holiday blues?

When you’re in the mood for a decadent dip, a nip of blue cheese is sure to please.

Go ahead. Indulge in a smidgeon of high-fat high jinks. If you watch your portion size, an intensely flavorful starring ingredient can help satisfy your cravings for rich, creamy foods without the guilt.

Blue Cheese Spread uses skim cottage cheese, low-fat cream cheese and fat-free evaporated milk as a rich and creamy backdrop for the bolder, more pungent blue cheese. Top off with a sprinkling of crumbled low-fat turkey bacon bits and green onions. Spread on low-fat crackers.

Now that’s an elegant appetizer worth singing about.

Shopping tips: When spotlighting a single ingredient, buy the highest quality item you can afford. While blue cheese “crumbles” are inexpensive and readily available, it’s just as easy to crumble your own by hand.

Blue cheeses include gorgonzola, Roquefort and stilton. Danish blue cheese varieties are most widely available in supermarkets but are saltier than creamy Maytag blue made in Iowa.

Because blue cheese has a strong aroma, be sure to store it in an airtight container.

Cooking tips: For extra-crispy turkey bacon, cook in the microwave instead of on the stovetop. Be sure to layer the dish with paper towels to sop up the grease.

Serving tips: For a festive holiday presentation, hollow out cherry tomatoes, fill each with dip, then garnish with bacon and green onion.

Use the dip to stuff mushroom caps; place filled mushroom caps on a baking sheet and bake at 350 degrees until hot throughout. Garnish with bacon and green onions.

The dip also may be served chilled with crisp vegetables.

Blue Cheese Spread

&#149 1/4 cup 1 percent or skim cottage cheese

&#149 3 tablespoons blue cheese crumbles

&#149 4 ounces low-fat cream cheese, cut into cubes

&#149 2 tablespoons fat-free evaporated skim milk

&#149 2 slices turkey bacon, cooked, drained and crumbled

&#149 1 green onion, chopped (green part only)

&#149 Low-fat crackers

Blend the cottage cheese in a mini food processor or blender until it is smooth. Spoon it into a microwave-safe, 4-cup bowl. Add the blue cheese, cream cheese and evaporated milk. Microwave on high (100 percent power) for 1 to 2 minutes or until the cheese is melted and the mixture is heated through, stirring midway through cooking. (If mixture is lumpy, return to the mini processor or blender and blend until it is smooth.)

Pour into a small, 1 cup crock or bowl and garnish with bacon and green onions.

Serve warm with crackers.

Makes 2/3 cup or 6 appetizer servings

Nutrition information per 2-tablespoon serving: 77 calories (58 percent from fat), 5 grams total fat (3 grams saturated), 19 milligrams cholesterol, 3 grams carbohydrates, 5 grams protein, 283 milligrams sodium, trace dietary fiber.

Categories: News
TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.