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Creamy Roquefort Dip

Scott Philiips

Yield: Yields about 2-1/2 cups.


  • 1 medium clove garlic
  • Kosher salt and freshly ground black pepper
  • 1/2 lb. Roquefort
  • 1-1/2 cups crème fraîche (available in the specialty cheese section of some supermarkets) or sour cream
  • 1/2 cup heavy cream

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 25
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 50
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 1


  • In a mortar or with the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer to a medium bowl and add the Roquefort. Roughly mash the cheese with the back of a spoon. Stir in the crème fraîche or sour cream and several grinds of pepper, and then add the cream until the consistency is slightly thinner than sour cream. (It should cling to the vegetables nicely but not be thick and goopy.) Taste and add more salt and pepper if needed. Refrigerate until shortly before serving. (The dip will thicken in the refrigerator but will return to its original consistency as it comes to room temperature.)

This dip is the perfect complement to crudités.


Rate or Review

Reviews (2 reviews)

  • doublediamond | 02/08/2011

    I made this with sour cream and used only 4 oz of the Roquefort, as that is all I had on hand, and it tasted quite yummy. Served it with crisp celery sticks and Buffalo Wings. It was all quite a hit on Super Bowl day.

  • Squam | 12/23/2009

    This is a delicious Roquefort dip. Tastes great with crisp veggies.

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