Trader Joe’s Copycat Blue Cheese Roasted Pecan Dip Recipe (2024)

FAQs

What are the ingredients in Trader Joe's blue cheese dressing? ›

INGREDIENTS: blue cheese (pasteurized milk, cheese cultures, salt, microbial enzyme, penicillium roguefort) natamycin (for freshness) mayonnaise (expeller pressed canola oil, water, whole eggs, apple cider vinegar, egg yolks, salt, white mustard (distilled white vinegar,water, mustard seed, salt), lemon juice ...

Serve dip at room temperature with crackers, pretzels, bread, fruit, and/or vegetables.

We don't recommend freezing blue cheese dip, as it does not defrost well. Can I make this into blue cheese dressing? Yes, you definitely can, you will just need to thin it out. You can do with with milk/buttermilk.

Mix mayonnaise, sour cream, green onions, blue cheese, dried parsley, and garlic salt in a medium bowl until combined. Cover and chill in the refrigerator until serving.

Why does my homemade blue cheese dressing get watery? As blue cheese dressing sits, the water in the sour cream can begin to separate. That's natural. Just stir the dressing before you spoon it onto the salad or sandwich.

Blue cheese contains a compound called spermidine, which is a natural polyamine that is thought to slow the aging process and promote cardiovascular health. 5 Spermidine has an antioxidant and anti-inflammatory effect.

Supports Gut Health

As indicated by research, consumption of fermented dairy products such as blue cheese dressing is associated with a reduced risk of metabolic disorders and a healthy gut.

FOR CREAMY BLUES: BEEF

Blue cheese has a natural meatiness that makes sweet love with some actual red meat.

To balance some of the bolder blues, caramelised onion jam, or fruit pastes like quince or fig are also a perfect combo. Also try a drizzle of honey, that is a personal favourite. Crunchy fresh bread and an arrangement of nuts is a fantastic way to enjoy blue cheese.

Fresh blue cheese already has mold in it, which is typically blue or green in color. However, you want to pay attention to the color of the creamy part of the cheese. It's normally a white, beige, or yellow shade. If you notice that it's started to turn pink, brown, or green, your blue cheese has likely spoiled.

Does blue cheese dip go bad? ›

Blue Cheese is a 'breeding ground for bacteria'

Blue cheese dressing is made with blue cheese crumbles, mayonnaise, sour cream, and other dairy products, Randhawa says, and it's another one of those creamy dressings that can spoil after its expiration date.

With our specially selected vacuum-sealed package, Clemson Blue Cheese has a much longer shelf life and can be stored in the freezer or refrigerator for up to 3 months unopened. Once opened, the cheese will store for up to three weeks if rewrapped tightly and refrigerated.

The two different Blue Cheese styles - creamy and crumbly - can be seen in many types of Blue Cheese, such as the younger, creamier Gorgonzola Dolce and the mature, more crumbly Mountain Gorgonzola.

This special mold creates the unique veins of blue or blue-green mold throughout the cheese. It is these blue veins in the cheese that gave it its name, as well as its signature sharp and salty flavor. These veins of mold, along with certain types of bacteria, also give blue cheese its special smell.

What Is Blue Cheese Dressing? Blue (or bleu) cheese dressing is a popular salad dressing and dipping sauce. Every home cook has their own recipe, but it usually features the following ingredients: blue cheese, buttermilk, mayonnaise, sour cream, milk, vinegar, and simple seasonings that pack a flavorful punch.

The blue cheese molds - Penicillium roqueforti - is safe for human consumption. It does not produce the same toxins as dangerous molds. Rather, it can be quite healthy, with natural antibacterial properties and the ability to over-take pathogens.

Penicillium roqueforti is a common secondary starter culture for blue-veined cheese manufacture and largely contributes to the characteristic blue cheese flavor and color of the final product, although fungi other than P. roqueforti may occur in artisanal style blue-veined cheeses.

Soybean Oil, Blue Cheese ([Cultured Pasteurized Milk, Salt, Enzymes, Penicillium Roqueforti], Natamycin [Natural Mold Inhibitor]), Distilled Vinegar, Water, Egg Yolk, High Fructose Corn Syrup, Contains Less Than 2% Of Salt, Natural Flavor, Monosodium Glutamate, Mustard Flour, Propylene Glycol Alginate, Xanthan Gum, ...