Greek Yogurt Blue Cheese Dip is rich, thick, and tangy. For blue cheese salad dressing I prefer buttermilk. Substituting thicker Greek yogurt for the buttermilk turns it into a sturdy dip without all the fat of sour cream.
All tailgaters must quietly wonder to themselves why food eaten while standing in a parking lot before a big game tastes so great. Must be that morning ice-cold beer. We recently went Tennessee Titans tailgating and our contribution was a batch of Greek Yogurt Blue Cheese Dip with plenty of fresh celery and carrot sticks (and Fritos and potato chips). This old school favorite was a solid reminder to me that munching around a snack laden foldable table with the propane grill going and a beer in one hand is probably not the place for springing new tastes on football fan friends. Familiar favorites are the clear winners.
For indisputable proof, just look at tailgating recipes on Pinterest. Savvy tailgaters go for the goal with cute names and little recipe twists, but most stick to traditional cheeses, beans, brats, Buffaloed everything, cured meats, wings, refrigerated doughs, bites, poppers and sliders. Greek Yogurt Blue Cheese Dip fits right in and is nothing more than a dump and stir mixture you should make the day ahead and have packed and ready to go in the morning.
Here are a few other tailgate favorites that keep with tradition, but with a delicious twist.
Benedictine Dip, inspired by the famous Kentucky cucumber sandwich spread is a milder alternative for vegetables.
Hot Feta Artichoke Dip is perfect for “homegating” and might be my favorite appetizer of all time. It’s just a hunk of feta scattered with chopped artichoke hearts, covered and heated in the oven. No mayo or parmesan cheese necessary. You will need some good pita bread or crackers to scoop this hearty spread.
Green Butter Bean Dip is an old favorite from the Jack Daniel’s cookbook. It’s not made with what you are thinking, but a blend of canned white beans whizzed up with fresh herbs for a nice green color and a nice break from everyday hummus.
- 1 medium clove garlic
- 1/2 teaspoon kosher salt
- 1 cup plain Greek yogurt (any fat level)
- 1/2 cup mayonnaise
- 4 ounces crumbled blue cheese
- Juice of one small lemon (about 2 tablespoons)
- 1 tablespoon Frank's red hot sauce (or a few drops of your favorite hot sauce)
- 1 teaspoon coarse black pepper
- 1 teaspoon dried oregano leaves
- Mince the garlic. Sprinkle it with the salt and mash it into a paste with the side of your knife. Place the salty garlic in a medium mixing bowl.
- Add the remaining ingredients and blend well. Taste and check the salt and heat levels. Add more as needed.
- Serve with celery and carrot sticks or other fresh vegetable dippers.