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Cali Roasted Blue Cheese Veggie Dip
  • Prep
  • Total
  • Serving

Cali-Roasted Blue Cheese Veggie Dip


  • ½ cup mayonnaise
  • 1 cup sour cream
  • 5 cloves confit roasted garlic (recipe below)
  • ½ teaspoon oil
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 1 teaspoon chives, finely chopped
  • 1 tablespoon green onions, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 dashes hot sauce
  • 4 ounces Treasure Cave® Crumbled Blue Cheese
  • 1 cup olive oil
  • 15–20 pieces garlic, peeled


Confit Roasted Garlic:

  1. Preheat the oven to 350°F.
  2. Combine olive oil and garlic  in a saucepan and roast for 20–30 minutes, until the garlic is browned around the edges.

Tip: This reserved oil and garlic can be used as a marinade, pan sauce or anywhere a recipe calls for olive oil.


Veggie Dip:

  1. Combine all the ingredients in a food processor, excluding the Treasure Cave® Crumbled Blue Cheese, and pulse a few times until everything is mixed.
  2. Transfer it to a bowl and mix in the Treasure Cave® Crumbled Blue Cheese.
  3. Serve cold or at room temperature.
Crumbled Blue Cheese

Crumbled Blue Cheese

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