I made two dipping sauces, one for the veggie sticks (which I didn’t bother listing on my menu, boring old veggie sticks) and one for the wings. Although both cheeses are full fat, I did reduce the fat by using non-fat Greek yogurt; President’s Choice makes a wonderful product that is quite reasonably priced.
Feta Dip
Feta Dip. Now where did I put those veggie sticks?
Ingredients:
- 100 g and 50 crumbled Greek Feta
- 1 cup Greek yogurt
- 1 clove garlic, finely minced
- salt to taste
Directions:
- Place 100 g of the Feta, yogurt and garlic into the container of your immersion blender. Blend until smooth, taste to see if it’s salty enough (you may wish to leave overnight and taste again when the flavours have had a chance to really come together).
- Fold in the remaining crumbled Feta for a chunky dip.
- Serve with vegetable sticks.
Blue Cheese Dip
Blue cheese dip. Grab a wing and start dipping!
Ingredients:
- 100 g and 50 crumbled Blue (I used Rosenborg Danish blue because I can buy it very inexpensively at Costco. I cut it into 100g portions and freeze in small zip lock bags).
- 1 cup Greek yogurt
- salt to taste
Directions:
- Place 100 g of the blue cheese and yogurt into the container of your immersion blender. Blend until smooth, taste to see if it’s salty enough (you may wish to leave overnight and taste again when the flavours have had a chance to really come together).
- Fold in the remaining crumbled blue for a chunky dip.
- Serve with maple garlic wings!
Kitcheninspirations 
Just found these dips in a section of blogs I hadn’t read when I was out of town in February. They both look delicious. And so simple — just yogurt and cheese, really. Yum. Now I want some of those maple wings, too.
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Thanks Sharyn, we enjoyed them too. The wings were a nice change to honey garlic.
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Those dips look wonderfully delicious and fattening. 🙂
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No wing/rib/chip/veggie-stick session is complete with at least one, preferably 2 or more dips to smother them in! I’d love the feta one especially Eva – it’s such a wonderful cheese – nice one 🙂
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Thanks Charles, the feta was very tasty, particularly since I used the French Sheeps Milk feta which is so creamy and tangy.
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YUM! Both dips looks and sound really tasty! I’m especially a fan of feta! 🙂
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Thanks Fati, it seems to be a toss between Feta and Blue; I like them both equally.
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Eva, I can’t believe how easy these dips look! I’m definitely going to make your wings soon — the girls really love wings and your maple garlic recipe looks like a winner. I don’t make wings very often — I guess I’ve just needed a good recipe!!! Looking forward to tomorrow night…I’m finally among the land of the living again after spending a few days completely down and out with a cold!
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Hi Barb, I chose to follow the simple and few ingredient path to allow these wonderful cheeses to speak out on their own. No need for fancy in this case—the cheese says it all. Great to see you last night. We’re going to go back to that place soon. We should book the iron chef place for your and JT’s bdays.
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Love blue cheese, combining with yogurt even better, I can indulge without feeling guilty. Just thinking, would make a good salad dressing thinned out with a bit of vinegar or citrus juice.
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Thank you! I personally like a liquidy salad dressings, love creamy for dip! But a great idea NTL.
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Blue cheese it is! When we moved to Cali we were so puzzled people served wings with ranch.
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Thanks Greg. Believe it or not, I’ve only ever had wings with a dip since the early 90’s, never even heard of it before. But I totally agree, blue cheese over ranch any day of the week.
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Two great dips! I just love crudites at a party…especially with a yummy dip!
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Hi Liz, I once had a caterer tell me that no one goes to a party to eat crudites; I disagree, I like to have at least one healthy thing on the table.
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I like that your dips rely upon Greek yogurt rather than sour cream or mayo. I will be making both, to be sure. And since I’ll be heading to Costco tomorrow, I’m going to follow your suggestion and buy some bleu cheese and freeze it. I normally ignore that aisle because the quantities are too large for 1 person’s needs, unless I’m entertaining. Thanks, Eva, for the tip and recipes!
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Glad you liked my suggestions John. I also buy their Goats Cheese (cut into fourths and freeze in little baggies) — it doesn’t degrade from defrosting either. The little mini Bocconcini also freeze well (put on a cookies sheet, freeze and then collect them all in a zip lock bag. Last year we had Canadian brie go on sale for $1.99 at one of our multinationals, so I bought 4-5 and froze them too – no degrading at all. Shredded Cheddar also freezes well. But beware not all cheeses freeze well for example, feta’s texture changes for the worse.
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I have seen so many recipes using blue cheese and I have never tried blue cheese before. Ever so curious now! Your cheese dip looks really good, I don’t mind having this with “boring old veggie sticks”! 🙂
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Thank you KF; blue cheese is a really tangy cheese, so you’d have to like sharp flavours to enjoy it.
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Oh how I love blue cheese dipping sauce. I would love to have been there with your dry rub wings and had the blue cheese dipping sauce. Can’t wait to hear how it all went down. Bet the night was an enormous success.
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Thanks Charlie, the lack of left overs said it all.
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