Recipe information
Yield
makes 1 scant cup
Ingredients
1/4 cup crumbled Danish blue cheese
1/4 cup buttermilk
1/4 cup sour cream
2 teaspoons apple-cider vinegar
1 teaspoon smoked paprika
2 tablespoons thinly sliced green onions
Kosher salt and freshly ground black pepper
Preparation
Mash the blue cheese with a fork into the buttermilk and sour cream in a small bowl, thoroughly breaking it up. Pour in the vinegar, paprika, and green onion and mix well. Season with salt and pepper, cover with plastic wrap, and let rest in the fridge for at least 30 minutes, so the flavors can marry.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
